Recipe
Lobster Truffle Mac and Cheese
Sophisticated and decadent, nothing says celebratory occasion like Lobster Truffle Mac and Cheese. Cavatappi curls with sweet, buttery lobster. Tossed in a creamy Gruyere sauce, drizzled with white truffle oil. Indulge, impress.
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Opulence and delight, rich flavor in every bite, this lobster mac and cheese recipe turns heads. A slow-simmered and scrumptiously nutty Gruyere cheese and truffle sauce envelops curly Cavatappi’s fine ridges and hearty tubes. Tender, sweet lobster mixes with umami shallots and fresh thyme. Sprinkled with breadcrumbs and baked to a crispy finish. Top with chives, time to dine.
Ingredients
- 16 oz Ronzoni® Cavatappi
- ¼ cup butter, divided
- 2 large shallots, minced
- 1 Tbsp fresh thyme, finely chopped
- 2 Tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 Tbsp Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- 2 ½ cups Gruyere cheese, grated
- 8 oz cooked lobster meat, chopped
- 1 Tbsp white truffle oil
- ⅓ cup panko breadcrumbs
- 3 Tbsp Parmesan cheese, grated
- 2 Tbsp fresh chives, finely chopped
Instructions
- Preheat oven to 400˚F. Cook pasta according to package directions; drain, reserving ⅓ cup pasta water.
- Meanwhile, melt butter in large skillet over medium heat. Remove 2 Tbsp and reserve for topping. Cook shallots and thyme for 3 to 5 minutes or until tender. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
- Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in cream, mustard, salt, and pepper; bring back to a boil. Remove sauce from heat. Stir in Gruyere cheese until melted.
- Toss in pasta, reserved pasta water, lobster, and truffle oil until well coated. Transfer to greased 9×13-inch baking dish.
- In a small bowl, toss together breadcrumbs, Parmesan, and reserved melted butter; sprinkle over pasta.
- Bake for 15 to 20 minutes or until golden and bubbling.
- Sprinkle with chives before serving.
Pro Tip
If your sauce is coming out watery, add a bit more cream or flour. Conversely, if it’s coming out too thick, add a small bit of pasta water to thin it out.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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