Lobster Mac Cheese Truffle Oil

The first time I made this was for my dad's birthday, back when I thought cooking lobster required some kind of secret culinary degree. I stood in the kitchen with those gorgeous red claws, nervous and excited, while my mom kept asking if I needed help. That night changed everything about how I think about comfort food.

Last winter, my friend Sarah came over after a terrible week at work. I made this mac and cheese, and we ate it standing at the counter, straight from the baking dish, just talking and laughing until midnight. Sometimes the best meals are the ones you don't even bother to plate.

Ingredients

• 350 g (12 oz) elbow macaroni or cavatappi: The curves catch the cheese sauce beautifully, and I personally love cavatappi for those extra little nooks
• 350 g (12 oz) cooked lobster meat, chopped: Fresh is incredible but frozen lobster works perfectly fine, just thaw it completely
• 2 tbsp unsalted butter: Use unsalted so you can control the seasoning in your béchamel
• 2 tbsp all-purpose flour: This creates your roux base, don't skip it or your sauce won't thicken properly
• 2 cups (480 ml) whole milk: The fat content matters here, skim milk just won't give you that luxurious texture
• 1 cup (240 ml) heavy cream: This is what makes it feel restaurant-quality and indulgent
• 1 cup (100 g) grated Gruyère cheese:Gruyère melts into this gorgeous silky sauce, it's non-negotiable
• 1 cup (100 g) sharp white cheddar cheese, grated: The sharpness cuts through all that richness and adds depth
• ½ cup (50 g) freshly grated Parmesan cheese: Adds that salty umami punch that ties everything together
• 1 tsp Dijon mustard: You won't taste it distinctly, but it makes the cheese taste more cheesy
• ½ tsp garlic powder: Even distribution throughout the sauce without any burnt bits
• ½ tsp smoked paprika: This adds such a lovely subtle warmth and gorgeous color
• Salt and freshly ground black pepper: Taste as you go, starting with less since the cheeses are already salty
• 1 cup (60 g) panko breadcrumbs: They stay crunchier longer than regular breadcrumbs, creating this perfect topping
• 2 tbsp unsalted butter, melted: Tossing the panko in butter ensures they golden up beautifully
• 2 tbsp freshly grated Parmesan cheese: Extra Parmesan in the topping adds these little salty crispy bits
• 2 tsp fresh chives, finely chopped: The bright onion flavor cuts through all that rich cheese
• 2–3 tsp white truffle oil: Drizzle this at the very end, heat kills those delicate aroma compounds

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and butter a 2-liter baking dish thoroughly, getting into all the corners.

Cook the pasta:

Boil salted water and cook pasta until just shy of al dente, about 1–2 minutes less than the package says.

Start your roux:

Melt 2 tbsp butter over medium heat, whisk in flour, and keep whisking for a full minute to cook out that raw flour taste.

Build the béchamel:

Slowly whisk in milk and cream, taking your time to prevent lumps, then simmer gently until it coats the back of a spoon.

Add the cheeses:

Reduce heat to low, stir in Gruyère, cheddar, and Parmesan until completely smooth, then add Dijon, garlic powder, paprika, salt, and pepper.

Combine everything:

Fold the cooked pasta and lobster into the cheese sauce gently, being careful not to break up the lobster too much.

Transfer to dish:

Spoon the mixture into your prepared baking dish, spreading it evenly.

Make the topping:

Mix panko with melted butter and the extra 2 tbsp Parmesan until every crumb is coated.

Bake until golden:

Bake for 20–25 minutes until you see the sauce bubbling up the sides and the top is gorgeously golden brown.

Finish with truffle oil:

Let it rest for 5 minutes, then drizzle with truffle oil and scatter chives on top.

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My sister-in-law still talks about the Christmas Eve I made this for the whole family. Everyone went quiet for that first bite, and then my brother literally said I'd ruined regular mac and cheese for him forever. That might be the best compliment I've ever received in the kitchen.

Choosing Your Lobster

I've found that frozen lobster meat works surprisingly well if you're watching your budget, just make sure to thaw it completely and pat it dry before adding. Fresh lobster is obviously gorgeous, but don't stress if you can't source it, this dish is about the overall experience.

The Cheese Blend

After testing probably too many variations, I'm convinced this three-cheese combo is absolute perfection. Gruyère brings that incredible melt, white cheddar punches up the flavor, and Parmesan adds just enough saltiness without overwhelming the delicate lobster.

Make-Ahead Magic

You can assemble this entire dish up to a day ahead, cover it tightly, and keep it in the refrigerator. Just add about 10 extra minutes to the baking time if you're baking it cold from the fridge.

• Let it sit at room temperature for 20 minutes while the oven preheats
• Cover with foil for the first 15 minutes, then remove to get that crispy topping
• The truffle oil should always be added right before serving

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This is the kind of recipe that makes feeding people feel like a genuine privilege.

Recipe FAQs

→ What pasta works best for this dish?

Elbow macaroni or cavatappi are ideal as their shape holds the cheese sauce well and provides a satisfying bite.

→ Can I substitute the lobster with other seafood?

Yes, cooked crab or shrimp can be used as alternatives to maintain the seafood flavor and texture.

→ How does the truffle oil enhance the dish?

A drizzle of white truffle oil adds an earthy, aromatic layer that complements the rich cheeses and lobster beautifully.

→ Is there a way to add a spicy kick?

A pinch of cayenne pepper mixed into the cheese sauce adds subtle heat without overpowering the dish.

→ What are the best side dishes to serve with this?

A crisp green salad or lightly steamed vegetables balance the richness, while a glass of Chardonnay pairs nicely.

→ How do I get a crispy topping?

Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly before baking to achieve a golden, crunchy crust.