Description
Indulge in a rich and decadent comfort food classic with a gourmet twist—White Truffle Lobster Mac n’ Cheese. This luscious dish combines tender elbow macaroni with a creamy blend of sharp cheddar, Gruyère, and Parmesan cheeses, infused with an aromatic hint of white truffle oil. Sweet, succulent lobster meat adds a luxurious texture and flavor, making it an elegant meal perfect for special occasions or whenever you crave a sophisticated take on traditional mac and cheese.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or cavatappi pasta
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1½ cups sharp white cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 tablespoon white truffle oil, plus more for drizzling
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other
- 1½ cups cooked lobster meat, roughly chopped
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- Chopped fresh chives, for garnish (optional)
Instructions
- Prepare the oven and pasta: Preheat your oven to 375°F (190°C) and generously grease a 9×9-inch baking dish to prevent sticking. Bring a large pot of salted water to a boil, and cook the elbow macaroni or cavatappi pasta until just al dente, meaning it’s cooked but still has a slight firmness when bitten. Drain well and set aside.
- Make the roux: In a large saucepan, melt the unsalted butter over medium heat. Once fully melted, whisk in the all-purpose flour and continue whisking for 1–2 minutes until the mixture turns golden and bubbly. This forms the base of your cheese sauce, ensuring it will be thick and smooth.
- Create the cheese sauce: Gradually pour in the warm whole milk and heavy cream while continuously whisking to prevent lumps. Keep stirring until the sauce thickens, which should take about 4–5 minutes. Then reduce the heat to low and stir in the shredded sharp white cheddar, Gruyère, and grated Parmesan cheese until all the cheese melts into a creamy, luscious sauce.
- Flavor the sauce: Stir in the Dijon mustard, garlic powder, salt, black pepper, and the white truffle oil. These ingredients add depth, a subtle tang, and the signature earthy aroma of truffle to the sauce.
- Combine pasta and lobster: Fold the cooked pasta and roughly chopped lobster meat into the cheese sauce, mixing gently but thoroughly to ensure every bite is evenly coated with cheesy, truffle-infused goodness.
- Prepare for baking: Transfer the lobster mac and cheese mixture into the greased baking dish. In a small bowl, mix the panko breadcrumbs with olive oil to add a crunchy, golden topping once baked. Sprinkle this mixture evenly over the macaroni.
- Bake the dish: Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the top is bubbly and beautifully golden brown. Keep an eye on it to avoid overbaking, which can dry out the dish.
- Finish and serve: Remove the dish from the oven and immediately drizzle with a little more white truffle oil to enhance the aroma. Garnish with chopped fresh chives if desired. Serve hot and enjoy a luxurious twist on classic comfort food.
Notes
- Use real lobster tail meat or claw meat for the most authentic and flavorful results.
- Do not overbake; bake just long enough to achieve a crispy breadcrumb topping and bubbly sauce to preserve creaminess.
- A little white truffle oil goes a long way—use it sparingly to avoid overpowering the other flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 720
- Sugar: 5g
- Sodium: 610mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg
