Lobster Mac Cheese Truffle Oil (Printable Version)

Creamy macaroni blends sharp cheeses with tender lobster and a drizzle of aromatic truffle oil.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 3 tbsp unsalted butter
03 - 3 tbsp all-purpose flour
04 - 3 cups whole milk, warmed
05 - ½ cup heavy cream
06 - 6 oz sharp cheddar cheese, shredded
07 - 3 oz Gruyère cheese, shredded
08 - 2 oz Parmesan cheese, grated
09 - ½ tsp kosher salt
10 - ¼ tsp freshly ground black pepper
11 - ¼ tsp smoked paprika
12 - ⅛ tsp cayenne pepper

→ Lobster

13 - 12 oz cooked lobster meat, chopped into bite-sized pieces

→ Topping

14 - 2 oz panko breadcrumbs
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp fresh parsley, finely chopped
17 - 2 tsp white or black truffle oil

# Directions:

01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook macaroni until al dente according to package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 3 tbsp butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until mixture is lightly golden and bubbly.
04 - Gradually whisk in warm milk and heavy cream. Continue stirring constantly for 4-5 minutes until sauce thickens enough to coat the back of a spoon.
05 - Remove saucepan from heat. Stir in cheddar, Gruyère, and Parmesan cheeses until completely melted and smooth. Add salt, pepper, smoked paprika, and cayenne pepper.
06 - Gently fold cooked macaroni and chopped lobster meat into cheese sauce until evenly distributed.
07 - Pour mixture into prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and chopped parsley. Mix until breadcrumbs are evenly coated.
09 - Sprinkle breadcrumb mixture evenly over macaroni and cheese. Bake for 20-25 minutes until top is golden brown and sauce is bubbly around edges.
10 - Let dish rest for 5 minutes before serving. Drizzle truffle oil over the top just before serving.

# Expert Tips:

01 -
  • The combination of three cheeses creates layers of flavor that keep you guessing
  • Restaurant quality results without requiring any professional training
  • Leftovers reheat surprisingly well for next day luxury
02 -
  • Warm your milk before adding to prevent lumps in your roux
  • Remove saucepan from heat completely before adding cheese to prevent separation
  • Add truffle oil after baking to preserve its delicate aroma
03 -
  • Pinch of nutmeg in the cheese sauce adds subtle depth that people cannot quite identify
  • Use the pasta water to thin sauce if needed rather than plain milk
  • Reserve some extra cheese to sprinkle on top before breadcrumbs for extra pull

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