This upscale take on mac and cheese is perfect for a special occasion. The creamy cheese sauce is infused with truffle oil and studded with chunks of succulent lobster meat.
Ingredients:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 2 cups shredded Gruyere cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon black truffle oil
- 1 pound cooked lobster meat, chopped
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens and comes to a boil.
- Reduce the heat to low and stir in the shredded Gruyere cheese, grated Parmesan cheese, black truffle oil, salt, and black pepper until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni and chopped lobster meat to the cheese sauce and stir to combine.
- Pour the mac and cheese mixture into a 9×13 inch baking dish.
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the cheese is bubbly.
- Garnish with chopped fresh parsley and serve hot.