Description
Experience the ultimate comfort food with this decadent White Truffle Lobster Mac n’ Cheese. Creamy, cheesy macaroni is elevated with tender lobster meat and a subtle hint of luxurious white truffle oil, baked to golden, bubbly perfection. Perfect for special occasions or when you want a gourmet twist on a classic favorite.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or small pasta shells
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (warmed)
- 1 cup heavy cream
- 1 ½ cups shredded white cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- 1–2 teaspoons white truffle oil (to taste)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- Salt and pepper to taste
Additional Ingredients
- 1 ½ cups cooked lobster meat (chopped)
- ½ cup panko breadcrumbs
- 1 tablespoon butter (melted, for topping)
- Chopped parsley (optional, for garnish)
Instructions
- Cook Pasta: Cook the elbow macaroni or small pasta shells according to the package directions until al dente. Drain well and set aside to prepare for mixing with the sauce.
- Make Roux and Sauce: In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for about 1 minute until it forms a roux, which will thicken the sauce. Slowly add 2 cups of warmed whole milk and 1 cup of heavy cream while whisking constantly to avoid lumps. Continue stirring until the sauce thickens, approximately 4–5 minutes.
- Flavor the Sauce: Reduce heat to low. Stir in 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, salt, and pepper to taste. Gradually add the shredded white cheddar, Gruyère, and grated Parmesan cheese, stirring continuously until the cheese melts completely and the sauce is smooth and creamy.
- Add Truffle Oil, Lobster, and Pasta: Drizzle in 1 teaspoon of white truffle oil, starting small and adjusting to your preference. Gently fold in the chopped cooked lobster meat and the cooked pasta, mixing carefully to combine all ingredients without breaking up the lobster chunks.
- Assemble: Lightly grease a 9×13-inch baking dish. Pour the lobster mac and cheese mixture into the dish and spread evenly.
- Prepare Topping: In a small bowl, combine ½ cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake: Preheat your oven to 375°F (190°C). Bake the assembled mac and cheese for 20–25 minutes or until the topping is golden brown and the dish is bubbly around the edges.
- Garnish and Serve: Remove from oven, garnish with chopped parsley if desired, and serve hot for an indulgent meal.
Notes
- Use high-quality white truffle oil for the best delicate and authentic flavor. Add gradually and taste as you go to avoid overpowering the dish.
- If lobster isn’t available, you can substitute cooked shrimp or crab meat to maintain the seafood element.
- For a gluten-free version, use gluten-free pasta and substitute panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Make sure to warm the milk before adding it to the roux to prevent lumps in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
