Lobster Mac Cheese Truffle Oil

The way truffle oil hits your nose before you even see the dish thats the magic moment. I first made this for a dinner party where I wanted to impress but still serve something deeply comforting. My friend Sarah actually gasped when she walked into the kitchen.

Last winter I made this on a snowy Sunday when we had friends over for board games. Everyone kept going back for small spoonfuls until the dish was practically licked clean. Thats when I knew this wasnt just a recipe anymore.

Ingredients

• 350 g elbow macaroni or cavatappi: The curves catch the cheese sauce perfectly and cavatappi holds even more sauce in its spirals
• 350 g cooked lobster meat: Chop into bite sized pieces so you get lobster in almost every forkful without overwhelming the pasta
• 2 tbsp unsalted butter: Start with cold butter for the roux it melts evenly and prevents lumps in your sauce
• 2 tbsp all-purpose flour: This creates the silky base that will thicken your cream into restaurant quality sauce
• 2 cups whole milk: Room temperature milk incorporates faster so pull it out of the fridge before you start cooking
• 1 cup heavy cream: This is what makes the sauce incredibly rich and luxurious
• 1 cup grated Gruyère cheese: Gruyère melts beautifully and adds that nutty sophisticated flavor
• 1 cup sharp white cheddar: The sharpness cuts through the richness and adds classic mac and cheese flavor
• ½ cup freshly grated Parmesan: Freshly grated melts better than pre shredded and adds salty depth
• 1 tsp Dijon mustard: You wont taste it directly but it makes the cheese flavor pop
• ½ tsp garlic powder: Use powder not fresh garlic here for even distribution without any raw bites
• ½ tsp smoked paprika: This adds subtle warmth and gorgeous color to the sauce
• Salt and black pepper: Taste your sauce before adding lobster as the seafood will add its own saltiness
• 1 cup panko breadcrumbs: Panko creates lighter crispier topping than traditional breadcrumbs
• 2 tbsp melted butter: Toss the panko in this butter for golden evenly browned topping
• 2 tbsp Parmesan: Mix this into the topping for extra cheesy crunch
• 2–3 tsp white truffle oil: Add this after baking never cook it or you will lose that precious aroma

Instructions

Preheat your oven:

Set it to 180°C and butter a 2 liter baking dish while the oven heats so you are ready to go

Cook the pasta:

Boil salted water and cook pasta 1 to 2 minutes less than package directions since it will finish cooking in the oven

Make your roux:

Melt butter over medium heat whisk in flour and cook for exactly 1 minute while constantly whisking to remove raw flour taste

Create the base:

Slowly whisk in room temperature milk and cream then simmer gently for 3 to 4 minutes until thickened enough to coat a spoon

Add the cheese:

Reduce heat to low and stir in Gruyère cheddar and Parmesan until completely smooth before adding the seasonings

Combine everything:

Fold in the cooked pasta and chopped lobster gently being careful not to break up the lobster too much

Assemble the dish:

Spoon the mixture into your prepared baking dish and spread it evenly

Make the topping:

Mix panko with melted butter and Parmesan until all the crumbs are coated then sprinkle evenly over the pasta

Bake until golden:

Bake for 20 to 25 minutes until the sauce is bubbling around the edges and the top is golden brown

Finish with truffle oil:

Let it cool for 5 minutes then drizzle with truffle oil right before serving to preserve that incredible aroma

Pin It

My husband proposed marriage over a similar dish at our favorite restaurant. Now whenever I make this at home it brings back that cozy candlelit memory complete with nervous butterflies.

Choosing Your Cheese

I have learned through many failed cheese sauces that buying blocks of cheese and grating them yourself makes all the difference. Pre shredded cheese has anti caking agents that prevent it from melting into that silky smooth sauce you want.

Perfecting The Topping

The topping should be golden and crunchy but never burnt. If it is browning too quickly cover loosely with foil for the last 5 minutes of baking. You want that perfect contrast between creamy interior and crispy top.

Make Ahead Magic

You can assemble this entire dish up to 24 hours ahead and keep it refrigerated. Let it come to room temperature for 30 minutes before baking and add an extra 5 to 10 minutes to the baking time.

• Cover tightly with foil if refrigerating overnight to prevent the top from drying out
• The flavors actually develop and meld together making it even better the next day
• Never add the truffle oil until after baking whether you make it fresh or reheat leftovers

Pin It

This dish has become my go to for special occasions and quiet celebrations alike. There is something deeply satisfying about serving comfort food that feels like a real treat.

Recipe FAQs

→ What pasta works best for this dish?

Elbow macaroni or cavatappi are ideal as they hold the cheese sauce well and bake evenly.

→ Can I substitute lobster with other seafood?

Yes, crab or shrimp can be used as alternatives for a similar seafood flavor.

→ How do I achieve a creamy cheese sauce without lumps?

Whisk the flour and butter until smooth before gradually adding milk and cream, stirring constantly to prevent lumps.

→ What does truffle oil add to the dish?

Truffle oil imparts a subtle, earthy aroma and richness that complements the cheesy seafood flavors.

→ Can I prepare this dish ahead of time?

You can assemble it in advance and refrigerate, then bake just before serving to maintain freshness and texture.