Lobster Mac Cheese Truffle

The first time I made lobster mac and cheese was for my sister's birthday dinner last winter. She'd casually mentioned loving lobster but never finding a mac and cheese version that did the shellfish justice. I spent weeks researching different cheese combinations and methods, and the moment that truffle oil hit the bubbling surface, I knew we had something extraordinary. Now it's become our family's most requested celebration dish, turning ordinary Tuesdays into occasions worth remembering.

I learned the hard way that warm milk makes all the difference in preventing lumpy sauce. My first attempt ended up with tiny flour balls floating throughout, and my husband was too polite to mention it while picking them out. Now I always heat my milk first, and the sauce comes out silky smooth every single time. The extra five minutes of preparation saves so much stress later.

Ingredients

• 340 g (12 oz) elbow macaroni: Elbow shapes catch the cheese sauce in those perfect little curves, holding onto every bit of flavor
• 3 tbsp unsalted butter: Use unsalted so you can control the seasoning precisely, since the cheeses already bring saltiness
• 3 tbsp all-purpose flour: This forms the roux base that thickens your sauce into velvety perfection
• 720 ml (3 cups) whole milk, warmed: Warmed milk incorporates smoothly into the roux without any lumps or clumps
• 120 ml (½ cup) heavy cream: This is what makes the sauce luxuriously rich and restaurant quality
• 170 g (6 oz) sharp cheddar cheese, shredded: Sharp cheddar provides that classic tangy flavor we all crave in mac and cheese
• 85 g (3 oz) Gruyère cheese, shredded: Gruyère melts beautifully and adds a subtle nutty sweetness
• 60 g (2 oz) Parmesan cheese, grated: A little Parmesan goes a long way in adding depth and umami richness
• ½ tsp kosher salt: Adjust this based on how salty your cheeses are
• ¼ tsp freshly ground black pepper: Freshly ground makes a noticeable difference in flavor complexity
• ¼ tsp smoked paprika: This adds a subtle smoky layer that makes people wonder what your secret ingredient is
• ⅛ tsp cayenne pepper (optional): Just a whisper of heat that brightens all the rich flavors
• 340 g (12 oz) cooked lobster meat, chopped: Fresh cooked lobster is best, but frozen works in a pinch if thawed completely
• 60 g (2 oz) panko breadcrumbs: Panko creates that irresistible crispy topping that everyone fights over
• 2 tbsp unsalted butter, melted: Mixing this with the panko helps it toast to golden perfection
• 2 tbsp fresh parsley, finely chopped: Fresh parsley adds color and a bright contrast to all that richness
• 2 tsp white or black truffle oil: This is the finish that elevates the whole dish from delicious to unforgettable

Instructions

Preheat your oven to 190°C (375°F) and grease a 2-liter baking dish:

Buttering the dish prevents sticking and creates those delicious crispy edges everyone loves

Cook the macaroni in salted boiling water until al dente:

The pasta will continue cooking in the oven, so slightly undercooked noodles end up perfectly textured

Melt 3 tbsp butter over medium heat and whisk in flour:

Cook this roux for 1-2 minutes until it smells slightly nutty, which removes the raw flour taste

Gradually whisk in warm milk and cream:

Add liquid slowly while whisking constantly, about 4-5 minutes until thickened enough to coat the back of a spoon

Remove from heat and stir in all three cheeses:

The residual heat melts the cheese perfectly without breaking the sauce or making it grainy

Fold in cooked macaroni and lobster meat:

Gentle folding keeps the lobster chunks intact instead of breaking them into tiny pieces

Transfer mixture to prepared baking dish:

Spread evenly but do not pack it down too tightly, leaving room for that crispy topping

Mix panko with melted butter and parsley:

The butter helps the breadcrumbs brown beautifully and creates that satisfying crunch

Sprinkle topping evenly and bake for 20-25 minutes:

You want it golden and bubbly with some gorgeous browned spots on the panko

Let rest 5 minutes then drizzle with truffle oil:

This brief rest helps the sauce set slightly so each serving holds its shape beautifully

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Last Valentine's Day, I made this for just the two of us and we ended up eating it straight from the baking dish while watching movies. Something about the combination of tender lobster and that creamy cheese sauce makes everything feel more romantic and special. My husband still talks about that dinner more than any fancy restaurant meal we have ever had.

Making Ahead

You can assemble the entire dish up to a day ahead and refrigerate it before baking. Just add 5-10 minutes to the baking time if cooking from cold, and sprinkle the panko topping right before it goes into the oven so it stays crispy.

Cheese Substitutions

While I love the classic combination, Fontina or Swiss make excellent substitutes for Gruyère with equally delicious results. The key is using a mix of cheeses that melt well together rather than just one type.

Serving Suggestions

A crisp green salad with acidic vinaigrette cuts through the richness beautifully. I also love serving this alongside roasted asparagus or simple steamed broccoli to add some color and freshness to the plate.

• Keep the truffle oil on the table so guests can add more to their taste
• A glass of buttery Chardonnay or champagne pairs perfectly with the lobster
• Leftovers reheat surprisingly well in the oven at 350°F for about 15 minutes

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There is something magical about watching people take their first bite and seeing their eyes light up at that first taste of lobster and truffle. It is comfort food elevated to its absolute best form.

Recipe FAQs

→ What type of pasta works best for this dish?

Elbow macaroni is ideal as it holds the creamy sauce well and provides a classic texture.

→ Can I substitute the cheeses used in the sauce?

Yes, Gruyère can be replaced with Fontina or Swiss cheese without losing the creamy richness.

→ How does truffle oil affect the flavor?

Truffle oil adds an earthy, aromatic note that enhances the lobster and cheese combination elegantly.

→ Is there a way to make the topping crispier?

Using panko breadcrumbs mixed with melted butter and parsley ensures a crunchy, golden crust after baking.

→ How long should the dish rest before serving?

Letting it rest for 5 minutes before serving allows the flavors to settle and the dish to cool slightly for better texture.