Lobster Mac Cheese Truffle Oil

The first time I made this for a dinner party, my friend Sarah actually stopped mid conversation, closed her eyes, and said wait, what IS that. The truffle oil hits differently when it meets all that cheese and sweet lobster meat. Now it is the one dish people specifically request when birthdays or celebrations roll around.

I learned the hard way that truffle oil is powerful stuff. The first time I added it straight into the cheese sauce and the whole thing ended up tasting like perfume. Now I save it for that final drizzle right before serving, which lets the earthy aroma hit your nose before you even take a bite.

Ingredients

• 340 g (12 oz) elbow macaroni: Elbows catch the cheese sauce in their curves perfectly, but shells or cavatappi work just as well if that is what you have in the pantry
• 3 tbsp unsalted butter: Use real butter here because margarine or spreads will not give you that rich, nutty flavor in the roux
• 3 tbsp all-purpose flour: This builds your sauce base and measuring accurately means the difference between perfectly thick and disastrously gloppy
• 720 ml (3 cups) whole milk, warmed: Cold milk can shock your roux into lumps, so I zap it in the microwave for about 45 seconds first
• 120 ml (½ cup) heavy cream: This is what makes the sauce feel restaurant luxurious instead of just regular mac and cheese
• 170 g (6 oz) sharp cheddar cheese, shredded: Buy blocks and grate it yourself because pre shredded cheese has anti caking agents that prevent smooth melting
• 85 g (3 oz) Gruyère cheese, shredded: Gruyère adds this incredible nutty depth that sharp cheddar cannot achieve on its own
• 60 g (2 oz) Parmesan cheese, grated: A little Parm goes a long way and brings that salty umami punch that makes people ask what your secret ingredient is
• ½ tsp kosher salt: Taste your sauce before adding more because the cheeses and lobster both bring their own saltiness
• ¼ tsp freshly ground black pepper: Freshly cracked makes a huge difference here, so do not skip grinding it yourself
• ¼ tsp smoked paprika: This adds such a subtle smoky depth that people notice but cannot quite put their finger on
• ⅛ tsp cayenne pepper (optional): Just a tiny pinch warms the back of your throat and balances all that rich creaminess
• 340 g (12 oz) cooked lobster meat, chopped into bite-sized pieces: I buy frozen cooked lobster tails and thaw them overnight in the fridge, which works beautifully and saves a fortune
• 60 g (2 oz) panko breadcrumbs: Panko creates this lighter, crunchier topping than regular breadcrumbs that does not get soggy as quickly
• 2 tbsp unsalted butter, melted: Tossing the panko with melted butter helps it turn that gorgeous golden brown in the oven
• 2 tbsp fresh parsley, finely chopped: The bright green color and fresh flavor cut through all that richness on your plate
• 2 tsp white or black truffle oil: A little goes such a long way, so start with less and add more right at the end if you want more intensity

Instructions

Get everything ready:

Preheat your oven to 190°C (375°F) and grease a 2 liter (2 quart) baking dish with butter. Having your dish prepped means you will not be scrambling when your cheese sauce is at that perfect consistency and needs to get into the oven immediately.

Cook the pasta:

Boil the macaroni in salted water until just shy of al dente since it will continue cooking in the cheese sauce and oven. Drain it well but do not rinse, because that starch on the noodles helps the sauce cling to every piece.

Build your roux base:

Melt 3 tbsp butter in a large saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes while stirring constantly. You want it to bubble gently and turn just slightly golden like light toast, which cooks out that raw flour taste.

Create the béchamel:

Slowly pour in the warm milk and cream while whisking vigorously to prevent any lumps from forming. Keep stirring over medium heat for about 4 to 5 minutes until the sauce coats the back of a spoon and feels velvety thick.

Add all that cheese:

Remove the pan from heat completely before stirring in the cheddar, Gruyère, and Parmesan until melted and completely smooth. Add your salt, pepper, smoked paprika, and cayenne, then taste and adjust the seasoning if needed.

Combine everything:

Gently fold the cooked macaroni and chopped lobster into the cheese sauce until every piece is coated. The lobster is delicate so use a light hand to keep those nice chunks intact.

Transfer to baking dish:

Pour the mixture into your prepared baking dish and spread it evenly. Do not pack it down too tightly because you want those little pockets of sauce bubbling up around the pasta as it bakes.

Make the crispy topping:

Mix the panko breadcrumbs with melted butter and chopped parsley in a small bowl until combined. Sprinkle this mixture evenly over the entire surface, covering all the cheesy pasta beneath.

Bake until golden:

Bake for 20 to 25 minutes until the top is beautifully golden brown and the cheese sauce is bubbling up around the edges. The smell that fills your kitchen during these last few minutes is absolutely incredible.

Finish with truffle oil:

Let the dish rest for about 5 minutes before drizzling the truffle oil over the top. This short wait also helps the sauce set slightly so each serving holds its shape better on the plate.

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Last New Year Eve, I made this for just me and my husband, thinking we would have leftovers for days. We stood at the counter and finished nearly the entire pan straight from the baking dish, laughing and scraping that crispy topping with our forks. Some meals are just meant to be shared that way.

Making It Ahead

You can assemble the entire dish up to a day ahead, cover it tightly, and keep it in the refrigerator. Add an extra 5 to 10 minutes to the baking time since it will be cold going into the oven. I have also frozen the fully assembled dish before baking for up to a month, then thawed overnight and baked as directed.

Cheese Substitutions

While the three cheese combination is pretty perfect, I have swapped Gruyère for Fontina when I could not find it at the store. Fontina melts incredibly well and brings a slightly different but still delicious nutty flavor. Just avoid using all sharp cheddar or the sauce becomes one dimensional and overly sharp.

Serving Suggestions

A crisp green salad with an acidic vinaigrette helps cut through all that richness, and a glass of buttery Chardonnay ties everything together beautifully. I have also served this alongside roasted asparagus or broccoli when I want something green on the plate. Keep sides simple since this dish is definitely the star.

• Let the dish rest those full 5 minutes before serving so the cheese sauce sets up slightly
• Have a small bowl of extra truffle oil at the table for guests who want an extra drizzle
• The leftovers reheat surprisingly well in the microwave with a splash of milk to loosen the sauce

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This is the kind of recipe that makes ordinary Tuesday dinners feel like something worth celebrating. Sometimes we need that little bit of luxury in the middle of the week.

Recipe FAQs

→ What type of pasta works best?

Elbow macaroni is ideal as it holds the creamy sauce well and evenly distributes the lobster throughout.

→ Can I substitute the cheeses?

Yes, Gruyère can be replaced with Fontina or Swiss cheese for a similar melt and flavor profile.

→ How should lobster be prepared?

Use cooked lobster meat chopped into bite-sized pieces to ensure even mixing and balanced flavor.

→ What does truffle oil add to the dish?

Truffle oil provides an earthy, aromatic finish that enhances the richness of the cheese and lobster.

→ Any tips for a crisp topping?

Mix panko breadcrumbs with melted butter and fresh parsley to create a crunchy, flavorful crust when baked.