Gourmet Mac and Cheese
A luxurious twist on classic mac and cheese, made with truffle oil, Gruyère, and buttery lobster
Ingredients
For the Pasta & Cheese Sauce:
- 12 oz elbow macaroni or cavatappi
- 3 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar
- 1 cup shredded Gruyère
- ½ cup freshly grated Parmesan
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper to taste
For the Gourmet Add-Ins:
- 1 –2 tbsp truffle oil start with 1 tbsp and adjust to taste
- 1 ½ cups cooked lobster meat roughly chopped
- Optional: 1 tsp lemon zest for brightness
For the Topping:
- ¾ cup panko breadcrumbs
- 2 tbsp melted butter
- Optional: extra Parmesan
Instructions
- Cook the pasta: Boil in salted water until al dente. Drain and set aside — don’t overcook, as it will continue cooking in the oven.
- Make the roux: In a large pot, melt the butter over medium heat. Add flour and whisk for 1–2 minutes until lightly golden and smooth.
- Add milk and cream: Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens and gently bubbles.
- Incorporate the cheeses: Reduce heat and add cheddar, Gruyère, and Parmesan. Stir until completely melted and velvety.
- Season the sauce: Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
- Add the gourmet elements: Stir in the truffle oil (start with a little — it’s powerful!) and gently fold in the lobster meat.
- Combine with pasta: Add the cooked pasta to the cheese sauce and mix until every curve is coated in creamy goodness.
- Prepare the topping: Mix panko with melted butter and a sprinkle of Parmesan if desired.
- Bake: Pour the mac and cheese into a baking dish, cover with the panko topping, and bake at 375°F (190°C) for about 15–18 minutes, until golden and crisp.
- Serve: Let it rest for 5 minutes before serving. Drizzle with a tiny bit of truffle oil and sprinkle fresh herbs if desired.
Notes
Tips & Variations
- Try different seafood: Shrimp, crab, or scallops make excellent alternatives.
- Boost the creaminess: Add a spoonful of mascarpone to the sauce.
- Make it smokier: Add a pinch of cayenne or smoked paprika.
- Use fresh herbs: Thyme, chives, or parsley brighten the dish beautifully.
- Swap the cheeses: Fontina or Raclette work well in place of Gruyère.
Storage
- Refrigerator: Store airtight for up to 3 days.
- Freezer: Freeze up to 2 months (texture may change slightly).
- Reheat: Warm gently with a splash of milk to restore creaminess.