Fresh lobster (frozen works too) and truffle oil take mac and cheese from traditional to extravagant.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. Cook pasta according to package directions; drain. Return to pan.

  • Meanwhile, in a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon; set aside. Add mushrooms and leeks to the reserved drippings; cook about 5 minutes or until tender.

  • Stir crumbled bacon, mushroom mixture, lobster meat, Gruyère cheese, half-and-half, blue cheese, truffle oil, and cayenne pepper into cooked pasta. Transfer mixture to the prepared baking dish.

  • Bake, covered, for 20 minutes. Stir gently. In a small bowl combine bread crumbs and melted butter; sprinkle over pasta mixture. Bake, uncovered, for 10 to 15 minutes more or until mixture is heated through and crumbs are lightly browned. Let stand for 10 minutes before serving.

*Test Kitchen Tip:

For 8 ounces cooked lobster meat, start with two 8-ounce fresh or frozen lobster tails. Thaw lobster, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the tail halves apart. Place lobster tails, meat sides up, on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 14 minutes or until lobster meat is opaque. Remove meat from shells.



Nutrition Facts

693 calories; total fat 36g; saturated fat 19g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 115mg; sodium 996mg; potassium 526mg; carbohydrates 56g; fiber 3g; sugar 4g; protein 34g; trans fatty acidg; vitamin a 923IU; vitamin c 5mg; thiaminmg; riboflavin 1mg; niacin equivalents 6mg; vitamin b6mg; folate 141mcg; vitamin b12 2mcg; calcium 505mg; iron 3mg.