When should I add black truffle to a baked truffle mac and cheese?

I had the wonderful luck at the grocery store and was able to nab myself a whole fresh black truffle. I'd like to make a black truffle macaroni and cheese to bring to my fiancé's Christmas dinner on Sunday. I don't work with black truffle often, but so far, I've heard that you that anything more than warming the truffle will kill its fragrance and flavor. Considering that I already have a great baked mac and cheese recipe, how could I add the truffle to it in a way that lets the truffle really shine?

Some options I thought about were:

1. Grate the truffle and fold it into the mac and cheese before baking it at 400*F for 20 minutes. With this, I'm worried that the truffle's flavor will "bake out" with the heat.
2. Cook the macaroni and cheese as normal, but grate the black truffle over it after taking it out of the oven. With this, I would have to keep the macaroni shallow in the pan so that every spoonful of it will have the grated truffle which is laying on top.
3. Warm some butter with the truffle to try and extract the aroma into an oil, and then mix that oil into the cheese sauce. I'm worried that this will be an incredibly weak flavor.

Do you know any great ways to incorporate fresh black truffle into a mac and cheese like this?

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