Description
Indulge in a luxurious twist on classic mac and cheese with our White Truffle Lobster Mac n’ Cheese. This recipe combines tender elbow macaroni with a rich, creamy blend of sharp white cheddar, Gruyère, and Parmesan cheeses infused with aromatic white truffle oil. Fold in succulent cooked lobster meat and finish with a crispy golden panko topping, baked to bubbly perfection. Perfect for a special occasion or an elegant comfort meal.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp white cheddar cheese
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon white truffle oil (plus more to taste)
Lobster & Topping
- 1 1/2 cups cooked lobster meat, chopped
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- Chopped fresh chives for garnish (optional)
Instructions
- Prepare Pasta: Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish. Cook the elbow macaroni in salted boiling water until al dente, about 8-10 minutes. Drain the pasta and set aside.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes until it forms a smooth roux and is lightly golden, ensuring the flour flavor cooks out properly.
- Create Cheese Sauce: Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue stirring and cooking for about 5 minutes until the sauce thickens to a creamy consistency.
- Add Cheese & Seasonings: Reduce the heat to low and stir in shredded sharp white cheddar, grated Gruyère, and Parmesan cheese until the sauce is smooth and the cheeses have melted completely. Season with salt, black pepper, and garlic powder. Add the white truffle oil, starting with 1/2 teaspoon, and adjust more to taste for an aromatic finish.
- Combine Pasta and Lobster: Fold the cooked elbow macaroni and chopped lobster meat gently into the cheese sauce, making sure everything is evenly coated with the creamy truffle cheese.
- Prepare Topping and Bake: Transfer the mac and cheese mixture into the greased baking dish. In a small bowl, toss the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
- Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with chopped fresh chives if desired. Serve warm for a decadent meal experience.
Notes
- Use real lobster tail or claw meat for the best texture and flavor.
- White truffle oil has a strong, distinctive aroma; begin with a small amount and add more according to your preference.
- This dish can be assembled ahead of time and baked just before serving to save time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
