Description
Indulge in this luxurious White Truffle Lobster Mac n’ Cheese, featuring tender lobster meat folded into creamy, cheesy pasta and enhanced with the delicate aroma of white truffle oil. Perfect for a gourmet meal or special occasion.
Ingredients
Scale
Pasta and Lobster
- 12 ounces dry macaroni pasta
- 2 lobster tails (about 4 to 5 ounces each), cooked and meat chopped
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 to 2 teaspoons white truffle oil, to taste
Topping
- 1/3 cup panko breadcrumbs
- 1 tablespoon melted butter
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain and set aside.
- Preheat the oven: Set the oven to 375°F (190°C) to prepare for baking the mac and cheese later.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 1 minute or until the mixture turns lightly golden to eliminate the raw flour taste.
- Prepare the cheese sauce: Gradually whisk in the warmed whole milk and heavy cream, continuing to stir constantly until the sauce thickens enough to coat the back of a spoon. Season with salt, black pepper, garlic powder, and onion powder. Remove from heat.
- Add the cheeses and truffle oil: Stir in the shredded white cheddar, Gruyere, and grated Parmesan cheeses until completely melted and smooth. Gently fold in the white truffle oil, adjusting the amount to your taste preference.
- Combine pasta and lobster: Fold the cooked macaroni and chopped lobster meat into the cheese sauce until evenly coated.
- Assemble in baking dish: Transfer the lobster mac and cheese mixture into a greased baking dish and spread evenly.
- Prepare the breadcrumb topping: In a small bowl, mix the panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake: Place in the preheated oven and bake uncovered for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly.
- Garnish and serve: Remove from oven, garnish with chopped fresh parsley if desired, and serve hot for a decadent, flavorful dish.
Notes
- Use high-quality white truffle oil sparingly as it has a very strong and distinct flavor.
- Fresh lobster meat can be substituted with good quality frozen lobster meat for convenience.
- For an extra creamy mac and cheese, add a splash of heavy cream just before baking.
- Ensure pasta is cooked al dente to avoid mushy texture after baking.
- Panko breadcrumbs add a wonderful crunchy topping; using melted butter helps them brown nicely in the oven.
