Cook macaroni until soft (approx. 8 mins).
Once cooked, drain macaroni thoroughly and place in a large bowl while still warm.
Add truffle butter and truffle oil and mix thoroughly, so that the macaroni is fully coated.
Put eggs, cream, salt, pepper and garlic powder in a separate dish or large jug and whisk thoroughly.
Pour egg mixture on top macaroni and mix thoroughly.
Set aside one cup of sharp cheddar which you will use to finish off your mac and cheese.
Then add the rest of the cheese, each cheese variety one after the other, mixing after each addition so that all of the ingredients are combined.
You ingredients, should fall of a spoon easily, if your ingredients are a sticky, stodgy consistency, then add some more cream to loosen it up.
Once you have the right consistency, sprinkle 1/2 cup of the reserved sharp cheddar to the base of your ovenproof dish.
Then spoon in your mac and cheese mixture and pat down to make sure your macaroni and its ingredients are crammed together.
Sprinkle with the last 1/2 cup of sharp cheddar and panko breadcrumbs.
Place in a preheated oven at 325 and cook for 30 minutes.