Lobster & Truffle Mac & Cheese

This creamy mac and cheese studded with tender pieces of cooked lobster meat, chives and topped with a garnish of shaved truffle makes for an extravagant and luxurious meal fit for a special occasion.

Course pasta

Cuisine American

Prep Time 20

Cook Time 30

Servings

Calories 699kcal

Author Kylie Mazon-Chambers

Ingredients

1 pound garganelli pasta (or another tube pasta shape of choice)
Kosher salt, as needed
4 tablespoons unsalted butter
1 medium shallot, chopped
1 tablespoon white truffle oil
2 tablespoons all-purpose flour
1½ cups whole milk
2 cups shredded sharp white Cheddar cheese
1 pound cooked Maine lobster meat, roughly chopped
1½ tablespoons diced chives, divided
1 cup grated Parmesan
Black or white truffle, shaved (optional)

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until just al dente, about 6 to 8 minutes, then drain and set aside.
Heat oven to 400ºF (200ºC).
Heat a medium saucepan over medium heat, add the butter and allow it to melt. Add the shallot and sauté, stirring occasionally, until soft and translucent, about 6 minutes. Add the truffle oil and heat through. Whisk in the flour and let cook, continuing to whisk frequently until the mixture is golden brown, about a minute.
Add the milk, whisking to combine. Cook, stirring occasionally until the mixture has thickened, about 5 minutes. Slowly whisk in 1½ cups of the cheddar cheese until completely combined. Add the lobster meat, 1 tablespoon of the chives and the pasta, stirring to combine.
Spread the mac and cheese mixture in a baking dish and top with the remaining cheddar and Parmesan cheese. Bake until the top is golden brown and bubbling, about 20 minutes.
Top with the shaved truffles and remaining chives then divide among warmed pasta bowls and serve immediately.

Nutrition