Lobster Mac Cheese Truffle Oil (Print Version)
Creamy macaroni paired with succulent lobster and fragrant truffle oil for a rich, comforting dish.
# 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
# Preparation Steps:
01 - Preheat your 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 elbow 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 fragrant.
04 - Gradually whisk in warm milk and heavy cream. Continue stirring constantly for 4-5 minutes until sauce thickens and coats the back of a spoon. Remove from heat.
05 - Stir in shredded cheddar, Gruyère, and grated Parmesan until completely melted and smooth. Season with kosher salt, black pepper, smoked paprika, and cayenne pepper.
06 - Add cooked macaroni and chopped lobster meat to the cheese sauce. Gently fold until pasta and lobster are evenly coated.
07 - Pour the lobster mac and cheese mixture into the prepared baking dish, spreading it evenly.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and chopped parsley. Mix until breadcrumbs are evenly coated.
09 - Sprinkle the breadcrumb mixture evenly over the mac and cheese.
10 - Bake for 20-25 minutes until the top is golden brown and the sauce is bubbly around the edges.
11 - Remove from oven and let rest for 5 minutes. Drizzle truffle oil over the top before serving.
# Expert Advice:
01 -
- The combination of three cheeses creates this incredibly velvety sauce that clings to every single elbow of pasta
- Lobster transforms from fancy restaurant food into something you can make at home without any stress
- That truffle oil finish at the end makes people think you spent hours on something that actually comes together pretty quickly
02 -
- Do not add truffle oil to the cheese sauce itself because the heat will destroy those delicate aromatic compounds
- The cheese sauce can thicken up quickly as it cools, so if it seems too thick after adding the cheeses, splash in a little more warm milk
- Lobster can become tough and rubbery if overcooked, so fold it in gently and do not leave it in the oven any longer than necessary
03 -
- Grate your cheese from blocks rather than buying pre shredded for the smoothest sauce possible
- Warm your milk before adding it to the roux to prevent lumps and speed up thickening