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

Source: Midwest Living


Recipe Summary

35 mins
30 mins
10 mins
1 hr 15 mins


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; fat 36g; cholesterol 115mg; saturated fat 19g; carbohydrates 56g; mono fat 9g; poly fat 2g; insoluble fiber 3g; sugars 4g; protein 34g; vitamin a 923.2IU; vitamin c 4.7mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 5.9mg; vitamin b6 0.3mg; folate 141.1mcg; vitamin b12 1.8mcg; sodium 996mg; potassium 526mg; calcium 504.8mg; iron 2.9mg.