Lobster Mac and Cheese with Truffle Oil

Name: Lobster Mac and Cheese with Truffle Oil
Cook time: 40 min
Yield: 6 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling pasta; 18 g kosher salt for pasta water; 10 g unsalted butter divided; 340 g elbow macaroni dry; 50 g unsalted butter divided; 30 g all-purpose flour for roux; 720 ml whole milk warm; 240 ml heavy cream room temperature; 10 g Dijon mustard none; 2 g garlic powder none; 1 g smoked paprika none; 0.5 g cayenne pepper none; 4 g kosher salt for sauce; 1.5 g black pepper freshly ground; 250 g sharp cheddar cheese finely grated; 150 g Gruyère cheese finely grated; 50 g Parmesan cheese finely grated; 300 g lobster meat cooked, cut into bite-size pieces; 45 g panko breadcrumbs for topping; 15 ml olive oil for topping; 5 ml truffle oil for finishing; 8 g chives thinly sliced

An inspired American-style baked lobster mac and cheese with a velvety cheddar-Gruyère sauce, tender pasta, sweet lobster meat, and a restrained finish of truffle oil. The casserole bakes until bubbling and bronzed, then rests briefly so the sauce sets into a creamy spoonable texture.

By Julienne

Cook time: 40 minutes

Servings: 6

Ingredients

3000 ml water for boiling pasta
18 g kosher salt for pasta water
10 g unsalted butter divided
340 g elbow macaroni dry
50 g unsalted butter divided
30 g all-purpose flour for roux
720 ml whole milk warm
240 ml heavy cream room temperature
10 g Dijon mustard none
2 g garlic powder none
1 g smoked paprika none
0.5 g cayenne pepper none
4 g kosher salt for sauce
1.5 g black pepper freshly ground
250 g sharp cheddar cheese finely grated
150 g Gruyère cheese finely grated
50 g Parmesan cheese finely grated
300 g lobster meat cooked, cut into bite-size pieces
45 g panko breadcrumbs for topping
15 ml olive oil for topping
5 ml truffle oil for finishing
8 g chives thinly sliced

Instructions

Preheat the oven to 190°C. Bring a large pot of water to a boil and salt it with 18 g kosher salt. Butter the baking dish with 10 g of the butter. The oven is fully heated, the water is at a rolling boil, and the dish is lightly coated.
Add the macaroni to the boiling water and cook until just shy of al dente, about 1 minute less than the package directions. Drain well; do not rinse. The pasta is tender but still firm at the center.
While the pasta cooks, melt 50 g of the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a blond roux. The roux looks smooth, foamy, and lightly sandy.
Whisk in the milk and cream a little at a time, then add the Dijon mustard, garlic powder, smoked paprika, optional cayenne, 4 g kosher salt, and black pepper. Simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, 4 to 6 minutes. The sauce is smooth, glossy, and thick enough to leave a clear line when you drag a finger across the spoon.
Turn off the heat and stir in the cheddar, Gruyère, and Parmesan until fully melted and smooth. Fold in the lobster meat, then add the drained macaroni and mix until evenly coated. The sauce is velvety and the lobster is evenly distributed through the pasta.
In a small bowl, combine the panko with the olive oil and toss until evenly moistened. Transfer the mac and cheese to the baking dish, scatter the panko over the top, and bake for 15 to 20 minutes until bubbling around the edges and lightly browned on top. The casserole is bubbling and the topping is crisp and golden in spots.
Let the dish rest for 5 to 10 minutes, then finish with the truffle oil and sprinkle with chives if using. Serve hot. The casserole has settled slightly and the truffle aroma is noticeable but restrained.