Description

White Truffle Lobster Mac n’ Cheese is a luxurious twist on a classic comfort food. This ultimate recipe combines tender lobster meat with a rich, creamy blend of sharp cheddar, Gruyère, and Parmesan cheeses, enhanced by the earthy aroma of white truffle oil. Baked to bubbly, golden perfection and topped with crispy panko breadcrumbs, it’s an indulgent, gourmet seafood pasta perfect for special occasions or treating yourself to decadent flavors.

Ingredients

Scale

Pasta

12 oz elbow macaroni or cavatappi pasta

Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk (warmed)
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 1/2 cups sharp white cheddar cheese (shredded)
1 cup Gruyère cheese (shredded)
1/2 cup Parmesan cheese (grated)
1/2 teaspoon white truffle oil (plus more to taste)

Protein

1 1/2 cups cooked lobster meat (chopped)

Topping

1/2 cup panko breadcrumbs
1 tablespoon olive oil

Garnish

Chopped parsley (optional)

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Cook Pasta: Boil the elbow macaroni or cavatappi pasta in salted water until just al dente, about 1-2 minutes less than package instructions, then drain and set aside to stop cooking.
Make Roux and Sauce: In a large saucepan over medium heat, melt the unsalted butter. Gradually whisk in the all-purpose flour and cook for 1–2 minutes to create a roux, which will thicken the sauce.
Add Milk and Cream: Slowly whisk in the warmed whole milk and heavy cream, stirring constantly to avoid lumps. Continue stirring until the mixture thickens, approximately 5–7 minutes.
Season: Add salt, white pepper, and garlic powder to the sauce, stirring well to combine.
Melt Cheeses: Lower the heat and add the shredded sharp white cheddar, Gruyère, and grated Parmesan cheeses. Stir continuously until the cheeses melt and the sauce is smooth.
Add Truffle Oil: Incorporate 1/2 teaspoon of white truffle oil into the sauce, then taste and adjust seasoning or truffle oil quantity for preferred flavor intensity.
Combine Pasta and Lobster: Fold the cooked pasta and chopped lobster meat gently into the cheese sauce, ensuring all pieces are evenly coated.
Assemble Dish: Pour the creamy lobster mac and cheese mixture into the prepared baking dish, spreading it evenly.
Prepare Topping: In a small bowl, mix the panko breadcrumbs with olive oil to coat. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake: Bake in the preheated oven for 20–25 minutes or until the topping is golden and crispy and the dish is bubbly.
Rest and Garnish: Allow the baked dish to rest for 5 minutes before serving. Optionally, garnish with chopped parsley and a light drizzle of additional white truffle oil for an extra burst of flavor.

Notes

Use freshly shredded cheese for the best melt and richest flavor.
You can substitute cooked langostino or shrimp for lobster if desired.
White truffle oil has a potent flavor—start with less and adjust gradually to taste.