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Preheat oven to 375. Butter a 9×12 baking dish, set aside.
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Cook pasta to al dente, according to package instructions. Set aside until needed.
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Add four tablespoons of unsalted butter to a medium saucepan over medium heat to melt the butter.
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When the butter is melted, add the flour to the pan and whisk together. Allow the mixture to cook over medium-low heat for 2-3 minutes whisking during the process. This is your roux, don’t let it burn.
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Heat the milk until almost boiling, then gradually pour the milk into the roux while whisking. This needs to be done slowly to keep the sauce from being lumpy.
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When the milk has been incorporated into the roux, add the half and half, paprika, Simon's truffle salt, and black pepper. Whisk to combine.
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Add the cream cheese to the cheese sauce. Whisk until it’s completely blended
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Add in the grated Romano and ⅓ of the shredded white cheddar cheese to the sauce. Whisk until the cheese has been fully incorporated into the cheese sauce
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Add the remaining cheddar ⅓ at a time and whisk until fully incorporated.
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Add 1-2 tablespoons of Simon's truffle oil to the cheese sauce. Use more or less depending on how prominent you want the truffle oil flavor.
Whisk until fully incorporated.
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Add the red pepper and half of the parsley to the sauce.
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Add the cooked pasta to the sauce and stir to fully coat pasta with cheese sauce.
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Pour noodles into the prepared baking dish. Top with panko breadcrumbs.
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Drizzle the remaining truffle oil over the breadcrumbs.
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Bake in the preheated oven for about 35 minutes, until golden brown and bubbly.
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Remove from oven and allow to sit for about five minutes before serving.
Top with the rest of the chopped parsley.
