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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
Keyword garganelli, lobster, mac and cheese, truffle
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6


  • 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
  • cups whole milk
  • 2 cups shredded sharp white Cheddar cheese
  • 1 pound cooked Maine lobster meat, roughly chopped
  • tablespoons diced chives, divided
  • 1 cup grated Parmesan
  • Black or white truffle, shaved (optional)


  • 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.