Description
This White Truffle Lobster Mac n’ Cheese is an extraordinary comfort food upgrade, combining tender elbow macaroni, rich white cheddar and Gruyère cheeses, succulent lobster meat, and the luxurious aroma of white truffle oil. Baked to golden perfection with a crisp truffle-infused panko topping, this creamy, decadent dish is perfect for special occasions or an indulgent cozy night in.
Ingredients
Scale
Pasta and Lobster
- 1 lb elbow macaroni
- 1 lb fresh lobster meat, cooked and chopped
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 cup heavy cream
- 4 cups shredded sharp white cheddar cheese
- 2 cups shredded Gruyère cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup white truffle oil
Topping
- 2 cups panko bread crumbs
- White truffle oil (used to coat panko as above)
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a large baking or casserole dish to prevent sticking.
- Cook Pasta: In a large pot, cook the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside.
- Make Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook, stirring constantly, until the mixture is lightly browned and smooth, forming a roux.
- Add Dairy: Gradually pour in the whole milk and heavy cream while whisking continuously to avoid lumps. Continue cooking until the sauce thickens and bubbles appear around the edges.
- Incorporate Cheese and Seasonings: Stir in the shredded sharp white cheddar and Gruyère cheeses until completely melted and smooth. Season the cheese sauce with garlic powder, onion powder, salt, and freshly ground black pepper to taste.
- Combine Pasta and Lobster: Gently fold the cooked macaroni and chopped lobster meat into the cheese sauce, ensuring everything is evenly coated.
- Transfer to Baking Dish: Pour the mac and cheese mixture into the prepared baking dish and spread it out evenly.
- Prepare Topping: In a separate bowl, mix the panko bread crumbs with the white truffle oil until the crumbs are uniformly coated. Sprinkle this fragrant topping evenly over the mac and cheese.
- Bake: Place the dish in the preheated oven and bake for 10 to 15 minutes, or until the topping is golden brown and crispy.
- Garnish and Rest: Remove from the oven and allow the dish to rest for a few minutes. Garnish with freshly chopped parsley before serving.
- Serve: Present in an elegant dish, ideally alongside a fresh green salad or garlic bread. Pair with a crisp white wine or light beer to balance the richness.
Notes
- Ensure pasta is drained well to prevent a watery sauce.
- Use fresh cooked lobster meat for the best flavor and texture.
- White truffle oil is potent; adjust quantity if desired to avoid overpowering the dish.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Letting the dish rest before serving allows the sauce to thicken slightly for easier serving.
- Leftovers can be refrigerated and gently reheated in the oven to retain crispiness.
