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Preheat oven to 325 degrees F.
Cook the macaroni to al dente, according to package instructions. Drain and set aside. Shred cheeses and set aside.
Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, garlic powder, salt, and pepper. Cook for 2 minutes.
Slowly add the milk and half and half, stirring constantly and bring to a simmer and simmer 1 minute. Remove from heat and stir in truffle oil, and then shredded cheddar and gruyere cheeses, stirring just until melted.
Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into a greased 9x13 baking dish. Sprinkle ¼ cup parmesan cheese over the top. Add remaining pasta and sprinkle with remaining parmesan cheese.
Breadcrumb Topping: Add panko, melted butter and truffle oil to a skillet (or the saucepan used to cook the pasta). Cook over medium-high heat, stirring constantly, until the crumbs are golden brown. Evenly sprinkle over the mac cheese.
Bake 15-20 minutes or until bubbly. Serve warm.