Lobster Mac Cheese Truffle (Printable Version)
Baked macaroni enriched with lobster and a drizzle of truffle oil, delivering luxurious flavors in one dish.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni or cavatappi
→ Seafood
02 - 12 oz cooked lobster meat, chopped
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 1 cup grated Gruyère cheese
08 - 1 cup sharp white cheddar cheese, grated
09 - ½ cup freshly grated Parmesan cheese
10 - 1 tsp Dijon mustard
11 - ½ tsp garlic powder
12 - ½ tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste
→ Topping
14 - 1 cup panko breadcrumbs
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp freshly grated Parmesan cheese
17 - 2 tsp fresh chives, finely chopped (optional)
→ Finish
18 - 2–3 tsp white truffle oil
# Directions:
01 - Preheat oven to 350°F. Butter a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook, whisking constantly, for 1 minute.
04 - Slowly whisk in milk and cream, ensuring no lumps form. Simmer gently, stirring, until slightly thickened, about 3–4 minutes.
05 - Reduce heat to low. Stir in Gruyère, cheddar, and Parmesan cheeses until smooth and melted. Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
06 - Add cooked pasta and lobster meat to cheese sauce. Fold gently to combine.
07 - Spoon mixture into prepared baking dish.
08 - In a small bowl, mix panko breadcrumbs with melted butter and 2 tbsp Parmesan cheese. Sprinkle evenly over pasta.
09 - Bake for 20–25 minutes, until bubbly and golden on top.
10 - Let cool for 5 minutes. Drizzle with truffle oil and sprinkle with chives before serving.
# Expert Tips:
01 -
- The way the truffle oil hits your nose right before that first creamy, cheesy bite is absolute magic
- It transforms a comfort food classic into something that feels like a restaurant quality splurge without requiring professional skills
02 -
- Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly—grating your own makes a noticeable difference
- The truffle oil should be added after baking because heat destroys those delicate aromatic compounds that make it special
03 -
- Saving a bit of the cheese to sprinkle on top of the panko mixture creates those irresistible cheese bubbles everyone fights over
- A pinch of cayenne in the cheese sauce adds just enough warmth to make the flavors pop without adding actual heat