Truffle Lobster Mac & Cheese
Creamy, crunchy, flavorful, and indulgent. Those are all the words that come to mind with this late-autumn dish. The truth is: I’ll eat any macaroni and cheese, especially from that iconic blue Kraft box. It’s been a favorite of mine since I could “cook” as a kid after school (and obviously into college), and it’s one of those things I’ve never felt the need to doctor up. But sometimes it’s fun to spruce up the classics in the kitchen at home, too.
Hello, truffle. Trader Joe’s annual drop of truffle products (at the extremely approachable price of just $6.99 each) happened recently. This recipe uses two of them: Italian mushroom & black truffle sauce and truffle powder seasoning. Stay tuned for a possible spotlight on what else to do with these ingredients soon.
In addition to truffle making it’s way into the sauce and breadcrumb topping, the dish is rounded out with soft, buttery lobster and, of course, plenty of cheese.
For the pasta:
Bring the following ingredients to a boil in a large pot until the pasta is barely al dente. If the pasta seems too dry before cooked, add extra water ¼ cup at a time. Do not drain excess liquid once cooked; move on to the sauce.
1 lb. cavatappi (or favored pasta)
3 cups milk
2 cups water
1 Tbsp. butter
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. salt
For the sauce:
Once the pasta is cooked, turn the heat to low and incorporate the following ingredients. Stir until melted and combined, then pour pasta into oven-safe ceramic dish, top with lobster and breadcrumbs, and bake.
Approx. 2 cups cheese
I recommend using softer cheeses with lots of flavor, plus a bit of parmesan for sharpness. Example: 1 cup black pepper toscano, ½ cup Basque, and ¼ cup parmesan.
1–1½ cups buttermilk (make sure the sauce is creamy and rich)
2 Tbsp. Italian mushroom & black truffle sauce
Salt and pepper to taste.
A crisp pear or apple salad pairs well with this dish. Use my Apple Pecan Salad as inspiration!
For the topping:
Combine the following ingredients for the breadcrumb mixture. Just before baking, top the macaroni and cheese with big chunks of cooked lobster and a thick layer of breadcrumbs. Bake at 350ºF for 20-25 minutes, broiling for the last 3-5 minutes until top is golden brown and crunchy.
2 Tbsp. melted butter
½ cup panko
3 Tbsp. parmesan
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried minced onion
½ tsp. truffle powder seasoning
½ tsp. salt
½ tsp. black pepper