Lobster Mac Cheese Truffle Oil

The steam rising from that first batch hit me with this incredible earthy aroma that stopped me in my tracks. I had been skeptical about truffle oil, wondering if it was just another food trend, but one whiz of that golden drizzle changed everything. My roommate poked her head into the kitchen, asking what smelled so expensive, and we ended up eating standing up at the counter because nobody could wait for the plates.

I made this for my dads birthday last winter, watching him try to act casual about something so over-the-top delicious. He took three bites in complete silence, then looked at me with this huge grin and asked if there was any left for seconds. Now it is the only thing he requests for special occasions, and I have learned to always make extra.

Ingredients

• 340 g (12 oz) elbow macaroni: Those curves are perfect for trapping all that creamy sauce in every bite
• 3 tbsp unsalted butter: Start with good butter since it is the foundation of your roux
• 3 tbsp all-purpose flour: This creates the silky base that makes the sauce so luxurious
• 720 ml (3 cups) whole milk, warmed: Room temperature milk prevents lumps and makes for smoother sauce
• 120 ml (½ cup) heavy cream: The secret to that restaurant-style richness
• 170 g (6 oz) sharp cheddar cheese, shredded: Buy blocks and grate it yourself for better melting
• 85 g (3 oz) Gruyère cheese, shredded: Adds this nutty depth that makes people wonder what your secret is
• 60 g (2 oz) Parmesan cheese, grated: Brings a salty punch that balances all the creaminess
• ½ tsp kosher salt: Adjust this based on how salty your cheeses are
• ¼ tsp freshly ground black pepper: Freshly cracked makes a huge difference here
• ¼ tsp smoked paprika: Adds this subtle smoky note that rounds out the cheese flavors
• ⅛ tsp cayenne pepper: Just a background warmth that makes everything pop
• 340 g (12 oz) cooked lobster meat: Chop into generous pieces so you get lobster in every forkful
• 60 g (2 oz) panko breadcrumbs: Creates this incredible crispy top that everyone fights over
• 2 tbsp unsalted butter, melted: Tossing panko with butter makes it turn golden and crunchy
• 2 tbsp fresh parsley: Adds this bright pop of color and fresh flavor against all the richness
• 2 tsp white or black truffle oil: A little goes a long way, so drizzle judiciously

Instructions

Get your oven ready:

Preheat to 190°C (375°F) and grease a 2-liter baking dish with butter

Cook the pasta:

Boil macaroni in salted water until al dente, then drain and set aside

Start your roux:

Melt 3 tbsp butter over medium heat, whisk in flour, and cook for 1-2 minutes until it smells slightly nutty

Build the sauce:

Slowly whisk in warm milk and cream, stirring constantly until thickened, about 4-5 minutes

Add the cheese:

Remove from heat and stir in cheddar, Gruyère, and Parmesan until completely melted and smooth

Season it right:

Stir in salt, pepper, smoked paprika, and cayenne if you like a little heat

Combine everything:

Gently fold in cooked macaroni and lobster pieces until everything is coated in sauce

Transfer to dish:

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

Make the topping:

Mix panko with melted butter and parsley, then sprinkle generously over the top

Bake until golden:

Bake for 20-25 minutes until the top is crispy and the sauce is bubbling around the edges

The finishing touch:

Let it rest for 5 minutes, then drizzle with truffle oil right before serving

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My friend Sarah who claims she does not even like seafood asked for the recipe after one bite. She said something about how the lobster was not fishy at all, just sweet and perfect, and now she makes it for her family every Christmas Eve.

Make-Ahead Magic

You can assemble everything up to a day in advance and keep it covered in the refrigerator. Just add those extra five minutes to the baking time since it will be cold going into the oven.

Cheese Substitutions

Fontina works beautifully if you cannot find Gruyère, and Swiss cheese brings a similar nutty flavor profile. Just avoid pre-shredded bags since the anti-caking agents prevent smooth melting.

Serving Suggestions

A crisp green salad with vinaigrette cuts through all that richness perfectly. Some crusty bread for soaking up any extra sauce never hurts either.

• Pair with a buttery Chardonnay to complement the lobster
• Keep portions smaller since this is seriously rich
• Leftovers reheat surprisingly well in the oven

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There is something about watching people take that first bite, their eyes closing for just a second, that reminds me why cooking for others matters so much.

Recipe FAQs

→ What type of pasta works best?

Elbow macaroni is ideal for holding the creamy cheese sauce and lobster pieces evenly throughout the dish.

→ Can I substitute the cheeses used?

Yes, Gruyère can be replaced with Fontina or Swiss cheese for a milder flavor, keeping the texture smooth.

→ How does truffle oil enhance the dish?

Truffle oil adds an earthy, aromatic richness that elevates the overall flavor and complements the lobster's sweetness.

→ What is the best way to prepare lobster for this dish?

Use cooked lobster meat, chopped into bite-sized pieces, to distribute evenly without overcooking during baking.

→ Can I make this dish gluten-free?

Yes, substitute regular pasta and panko breadcrumbs with gluten-free alternatives to accommodate dietary needs.

→ How long should the dish rest after baking?

Allow it to rest for about 5 minutes after baking to let the flavors meld and the topping set before serving.