Prepare to meet your new favorite comfort food: White Truffle Lobster Mac n’ Cheese! This dreamy, decadent dish takes the nostalgic coziness of mac and cheese and turns it into a show-stopping luxury meal. Succulent lobster, a trio of rich cheeses, and just the right touch of delicate white truffle oil come together to create an experience that’s creamy, savory, and irresistibly elegant. Whether you’re celebrating a special occasion or simply pampering yourself after a long week, White Truffle Lobster Mac n’ Cheese is the ultimate indulgence every mac and cheese lover deserves.
Ingredients You’ll Need
The beauty of this White Truffle Lobster Mac n’ Cheese is in its simple yet high-impact ingredients. Each one is selected to bring a specific texture, color, or burst of flavor, so it’s worth picking up the best you can find!
- Elbow macaroni (12 ounces): The perfect classic pasta shape, ideal for catching all that gorgeous cheese sauce.
- Unsalted butter (2 tablespoons): Richness and depth start right here—essential for a good roux.
- All-purpose flour (2 tablespoons): This will thicken your sauce and keep it creamy, not runny.
- Whole milk, warmed (2 cups): Warming the milk means a smoother, silkier cheese sauce.
- Heavy cream (1 cup): Adds pure creamy decadence and a velvety finish.
- Sharp white cheddar cheese, shredded (1 1/2 cups): Bold, tangy, and melty—the classic mac and cheese backbone.
- Gruyère cheese, shredded (1 cup): Nutty and luxurious, it melts beautifully into the sauce.
- Parmesan cheese, grated (1/2 cup): For savory depth and a touch of salty complexity.
- Garlic powder (1/2 teaspoon): A whisper of garlic for a subtle aromatic layer.
- Ground white pepper (1/4 teaspoon): For seasoning and gentle warmth, without changing the color of your sauce.
- Salt (1/4 teaspoon, or to taste): Balances all the rich flavors—adjust to your liking.
- Cooked lobster meat, chopped (2 cups): The star of the show—use knuckle, claw, or tail meat for a succulent bite in every forkful.
- White truffle oil (1–2 teaspoons, to taste): Start with a little and let it transport the whole dish with earthy, heady aroma.
- Panko breadcrumbs (1/2 cup): For the crispiest, most satisfying topping—don’t skip it!
- Olive oil (1 tablespoon): Helps that panko get gloriously golden and toasty.
- Fresh parsley, chopped (1 tablespoon, optional): For a pop of color and fresh, herbal finish.
How to Make White Truffle Lobster Mac n’ Cheese
Step 1: Prep and Preheat
Heat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. This way, everything’s ready to go as soon as your luscious cheese sauce is finished, and your White Truffle Lobster Mac n’ Cheese will bake up perfectly bubbly and golden.
Step 2: Cook the Macaroni
In a big pot of salted boiling water, cook your elbow macaroni until just al dente—about a minute shy of the package instructions is perfect. Drain and set aside. This keeps the noodles from overcooking during baking and lets them soak up all that delicious sauce.
Step 3: Make the Roux
Melt the butter in a large saucepan over medium heat. Whisk in the flour and let it cook for 1–2 minutes, stirring, until it’s foamy and just turning blond. This is your foundation for a creamy, lump-free sauce.
Step 4: Build the Cheese Sauce
Slowly whisk in the warm milk and then the heavy cream, pouring steadily and stirring constantly. It’ll thicken up after about 4–5 minutes—look for silky, creamy consistency, not runny but not gloopy. Now, reduce the heat to low and stir in the sharp white cheddar, Gruyère, and Parmesan until the sauce is smooth and gorgeously melty.
Step 5: Season and Add the Stars
Sprinkle in the garlic powder, white pepper, and salt to taste. Gently fold in your cooked macaroni and chopped lobster meat until evenly combined. Drizzle in the white truffle oil—start with just 1 teaspoon, give it a gentle stir, taste, and add more if you want that signature truffle essence to sing.
Step 6: Assemble and Top
Pour the luscious mixture into your prepared baking dish and spread it out evenly. In a small bowl, toss the panko breadcrumbs with the olive oil until every crumb is glistening. Sprinkle generously over the top for that classic crunch.
Step 7: Bake to Golden Perfection
Slide your mac and cheese into the oven and bake for 15–20 minutes, until the top is bubbly and golden brown. Let it cool for just a few minutes before serving so the sauce thickens to the perfect creamy texture. Sprinkle with fresh parsley if you’re feeling fancy.
How to Serve White Truffle Lobster Mac n’ Cheese
Garnishes
A finishing flourish is the secret to an eye-catching White Truffle Lobster Mac n’ Cheese. A sprinkle of chopped fresh parsley adds color and freshness, while a few extra drops of white truffle oil right before serving can really ramp up that decadent aroma. For a sophisticated touch, shave a little extra Parmesan over the baked top and watch your guests swoon!
Side Dishes
Since White Truffle Lobster Mac n’ Cheese is a star all on its own, keep sides simple and vibrant. Try a crisp green salad with lemony vinaigrette to cut through the richness, or some roasted asparagus or broccolini for a bit of color and crunch. Freshly baked bread is lovely for scooping up every last bit of cheese, too.
Creative Ways to Present
You can lean into the luxury by portioning White Truffle Lobster Mac n’ Cheese into individual ramekins or mini cocottes. If you’re hosting, serve in small tasting cups or martini glasses for cocktail parties—it’s an instant conversation starter! For a fun twist at home, try stuffing the mac and cheese into lobster shells and broiling for a couple of minutes for a “wow” effect.
Make Ahead and Storage
Storing Leftovers
Leftover White Truffle Lobster Mac n’ Cheese will keep well in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it even more delicious the next day!
Freezing
You can freeze this mac and cheese before baking for up to one month. Simply assemble everything except the panko topping, wrap tightly, and freeze. When ready to bake, let it thaw in the fridge overnight, add the panko, and bake as directed.
Reheating
To reheat, cover your leftover mac and cheese with foil and bake at 350°F until hot throughout, about 20–25 minutes. Add a splash of cream or milk to loosen the sauce if needed. For individual portions, a quick zap in the microwave works too, but keep an eye on it and stir halfway through!
FAQs
Can I use pre-cooked lobster?
Absolutely! Pre-cooked lobster works beautifully in this recipe. Just make sure it’s thawed, chopped, and patted dry so you don’t water down the creamy cheese sauce.
What if I can’t find Gruyère cheese?
No worries—Fontina or mozzarella are great substitutes for Gruyère. You’ll get that same creamy melt and subtle flavor, though Gruyère’s nutty taste is extra special if you can find it.
How do I avoid a greasy or grainy cheese sauce?
Use freshly shredded cheeses, and make sure your milk is warm before adding it to the roux. Slowly melt the cheese over low heat, stirring gently, so everything stays silky and smooth. This small attention to detail pays off in restaurant-worthy results!
Is white truffle oil really necessary?
If you want that signature earthy, decadent aroma in White Truffle Lobster Mac n’ Cheese, the truffle oil is what sets it apart from any ordinary mac and cheese. Use it sparingly—it’s strong!—but don’t skip it if you want the full luxury effect.
Can I prepare White Truffle Lobster Mac n’ Cheese ahead for a dinner party?
Yes, you can assemble the whole casserole a day in advance (except for the panko topping, which you should add just before baking). Keep covered in the fridge, and it’s ready to bake when your guests arrive—so you can enjoy the party, too!
Final Thoughts
If you’ve been searching for that showstopper dish that wows at first bite, White Truffle Lobster Mac n’ Cheese is about to become your new go-to. It’s pure magic: decadent comfort, just a touch of extravagance, and so easy to make at home. Don’t wait for a special occasion—make any night extraordinary with this unforgettable recipe!
Print
White Truffle Lobster Mac n’ Cheese Recipe
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this luxurious White Truffle Lobster Mac n’ Cheese. Creamy, cheesy, and loaded with tender lobster meat and a hint of truffle oil, this dish is a decadent treat for any occasion.
Ingredients
For the Mac n’ Cheese:
12 ounces elbow macaroni;
For the Cheese Sauce:
2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk, warmed; 1 cup heavy cream; 1 1/2 cups sharp white cheddar cheese, shredded; 1 cup Gruyère cheese, shredded; 1/2 cup Parmesan cheese, grated; 1/2 teaspoon garlic powder; 1/4 teaspoon ground white pepper; 1/4 teaspoon salt, or to taste;
For the Toppings:
2 cups cooked lobster meat, chopped; 1–2 teaspoons white truffle oil, to taste; 1/2 cup panko breadcrumbs; 1 tablespoon olive oil; 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Cook Macaroni: Cook the macaroni in salted water until al dente, then drain and set aside.
- Make Cheese Sauce: Melt butter in a saucepan, whisk in flour, then gradually add warm milk and cream. Stir in cheeses until melted and smooth. Season with garlic powder, white pepper, and salt.
- Combine Ingredients: Fold in cooked macaroni and lobster meat, then drizzle with truffle oil. Transfer to a baking dish.
- Add Toppings: Mix panko breadcrumbs with olive oil and sprinkle over the top.
- Bake: Bake for 15–20 minutes until bubbly and golden brown.
- Serve: Garnish with parsley and serve hot.
Notes
- Use freshly grated cheese for best melt and texture.
- Adjust the truffle oil amount to your preference—it’s potent.
- If Gruyère is unavailable, Fontina or mozzarella can be used.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 680
- Sugar: 4g
- Sodium: 610mg
- Fat: 43g
- Saturated Fat: 23g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg
