Truffle Lobster Mac N Cheese Recipes

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
• Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

TRUFFLE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Melt 1 tablespoon of butter in a medium pot over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms are softened. Remove from the pot.
• Add the remaining 2 tablespoons of butter and the flour to the pot. Whisk until the flour is toasted, approximately 2 minutes.
• Add the milk while whisking continuously to avoid lumps. Cook until the sauce is thickened.
• Whisk in the Parmesan and cheddar cheeses and season with salt and pepper.
• Add the cooked pasta and mushrooms. Mix until the sauce coats the pasta well.
• Top with truffle oil and chives.
• Enjoy!

TRUFFLED LOBSTER MAC AND CHEESE

Steps:

• For the cavatelli: Mix the flour and 1 teaspoon salt into a mound on a clean working counter or large cutting board. Make a well in the middle. Build the well as high as possible to avoid water running out. Add some of the water to the well and use a dinner fork or your fingers to gently mix the flour into the water without collapsing the walls of the mound. Using your other hand to support the wall of flour helps keep the water from leaking. As you mix, slowly add more water to form a soft and sticky dough. It should not be either too dry or too wet. When you touch it, it should stick to your finger only slightly. Keep in mind that as you knead, the dough gets softer. If the dough is too wet, add a little flour. Knead the dough with a periodic dust of flour for 10 minutes, until smooth and elastic. Cover the dough with plastic wrap and let it rest about 1 hour. If you don't have time, 20 minutes would do.
• This is only 1 of many ways to shape the cavatelli: Cut off a small piece of dough and roll it into a long rope about 1 centimeter (.4 inch) in diameter. Cut the dough into 1-centimeter-long (.4-inch-long) pieces. Place a piece in front of you horizontally and rest your index and middle fingers on it. Press the dough as you pull your fingers towards you. As you pull, the dough rolls to form the cavatelli shape. Place the pasta pieces on a lightly-floured baking sheet or plate.
• For the lobster cheese sauce: Heat a stockpot with the olive oil over medium-high heat. Add the lobster shell-side down and saute for 6 minutes. Add the onions, carrots, celery, garlic and peppercorns and sweat the vegetables, then add the brandy and cook for about 4 minutes. Remove the lobster and set aside. Add 4 cups water to the pot, bring to a boil and simmer until reduced by at least 25 percent.
• Meanwhile, make the roux. Add the clarified butter to a pan over low heat and gradually whisk in the flour until it gets very thick.
• Strain the stock and place it back in the same pot. Bring to a boil, whisk in the heavy cream and roux and simmer to the desired consistency. Stir in the provolone, asiago, fontina and Parmesan until melted. Stir in the truffle oil.
• Preheat the oven to 375 degrees F.
• Bring a pot of water to a boil and salt generously. Cook about 6 ounces of the cavatelli until they float to the top and are al dente, about 4 minutes.
• For the crumb topping: Mix together the breadcrumbs, parsley, butter, truffle oil and a pinch salt and pepper in a small bowl.
• Remove the lobster meat from the shell and cut it into pieces. Fold it into the cheese sauce, then fold in the pasta. Pour the mixture into an oven-safe dish and top with the crumb topping. Bake for about 6 minutes. Enjoy your Truffled Lobster Mac and Cheese!

TRUFFLED MAC 'N' CHEESE

Steps:

• Cook the macaroni following pack instructions until al dente. Drain, rinse with cold water and set aside to cool.
• Tip the milk and bay leaves into a pan and bring to a simmer. Remove from the heat. Melt the butter in a large non-stick saucepan, then stir in the flour to make a thick paste, continuing to stir for 3-4 mins. Remove and discard the bay leaves from the milk, then gradually pour it into the flour and butter mix, continuously stirring to keep the sauce smooth. Add the mustard, thyme, truffle paste and porcini powder, then stir in the taleggio cheese and mozzarella until melted slightly. Remove from the heat, tip in the macaroni and stir to coat. Scrape into an ovenproof dish. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Sprinkle over the cheddar, breadcrumbs and parmesan, and bake for 20 mins until golden. For a crispy top, grill for 5 mins or until just golden. Serve straightaway.

WHITE TRUFFLE MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Combine milk and butter in a large pot over medium heat. Heat just until butter melts, 3 to 5 minutes. Whisk in flour gradually until sauce is smooth again. Add salt, pepper, and nutmeg. Remove from heat and add Gruyere and Cheddar cheeses. Stir until melted and well blended. Add bacon and truffle oil; mix well.
• Pour cooked pasta into the pot and stir until thoroughly coated with the sauce. Pour into a 9x13-inch baking pan. Sprinkle bread crumbs lightly over the top.
• Bake in the preheated oven until top is golden brown, 30 to 35 minutes.