Preheat an oven to 375°F. Coat a 9-by-13-inch baking dish (or 6 individual small baking dishes) with some butter infused olive oil
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, for about 2 minutes less than the package instructions.
Drain and transfer to a large bowl. While the pasta is still warm, drizzle with 30A Olive Oil's White truffle oil and stir well.
Add 4 tbsp 30A Olive Oil's butter Infused olive oil to a saucepan and heat over medium-high heat. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of 30A Olive Oil's Italian Truffle sea salt and bring to a boil. Simmer whisking frequently to smooth out any lumps. Remove from the heat. Add 30A Olive Oil's black pepper blend, nutmeg and 1 cup each of the Gruyère and cheddar. Stir until smooth.
Pour the cheese sauce over the macaroni, add the chives and stir well. Transfer to the prepared baking dish (or dishes) and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes.
Let stand for a few minutes before serving.