Lobster Mac Cheese Truffle Oil (Printable)

Baked macaroni blended with tender lobster and rich cheeses, topped with crispy crumbs and truffle oil drizzle.

# What You Need:

→ Pasta

01 - 12 oz elbow macaroni or cavatappi

→ Seafood

02 - 12 oz cooked lobster meat, chopped

→ Cheese Sauce

03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 1 cup grated Gruyère cheese
08 - 1 cup sharp white cheddar cheese, grated
09 - ½ cup freshly grated Parmesan cheese
10 - 1 tsp Dijon mustard
11 - ½ tsp garlic powder
12 - ½ tsp smoked paprika
13 - Salt and freshly ground black pepper, to taste

→ Topping

14 - 1 cup panko breadcrumbs
15 - 2 tbsp unsalted butter, melted
16 - 2 tbsp freshly grated Parmesan cheese
17 - 2 tsp fresh chives, finely chopped (optional)

→ Finish

18 - 2–3 tsp white truffle oil

# How to Make It:

01 - Preheat the oven to 350°F. Butter a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1–2 minutes less than package directions. Drain, set aside.
03 - In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute.
04 - Slowly whisk in the milk and cream, ensuring no lumps form. Simmer gently, stirring, until slightly thickened, about 3–4 minutes.
05 - Reduce heat to low. Stir in Gruyère, cheddar, and Parmesan cheeses until smooth and melted. Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
06 - Add the cooked pasta and lobster meat to the cheese sauce. Fold gently to combine.
07 - Spoon the mixture into the prepared baking dish.
08 - In a small bowl, mix panko breadcrumbs with melted butter and 2 tbsp Parmesan cheese. Sprinkle evenly over the pasta.
09 - Bake for 20–25 minutes, until bubbly and golden on top.
10 - Let cool for 5 minutes. Drizzle with truffle oil and sprinkle with chives before serving.

# Expert Tips:

01 -
  • The way the truffle oil hits at the end makes the whole kitchen smell like a fancy restaurant
  • That moment when you pull it from the oven and the cheese is still bubbling and golden
  • It looks impressive but comes together in under an hour, perfect for unexpected guests
02 -
  • Don't overcook the pasta initially, it will continue cooking in the oven and nobody wants mushy mac and cheese
  • Truffle oil is incredibly potent, start with less and you can always add more at the table
  • The sauce might look thin before baking but it will thicken up beautifully in the oven
03 -
  • Grate your own cheese from blocks, pre-shredded cheese has anti-caking agents that prevent smooth melting
  • A tiny pinch of cayenne in the cheese sauce adds this incredible warmth that balances the richness

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