Lobster & Truffle Mac & Cheese

Ingredients

• 1 pound garganelli pasta ((or another tube pasta shape of choice))
• Kosher salt, (as needed)
• 4 tablespoons unsalted butter
• 1 medium shallot, (chopped)
• 1 tablespoon white truffle oil
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 2 cups shredded sharp white Cheddar cheese
• 1 pound cooked Maine lobster meat, (roughly chopped)
• 1 1/2 tablespoons diced chives, (divided)
• 1 cup grated Parmesan
• Black or white truffle, (shaved (optional))

Instructions

1. 1

   Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until just al dente, about 6 to 8 minutes, then drain and set aside.

2. 2

   Heat oven to 400ºF (200ºC).

3. 3

   Heat a medium saucepan over medium heat, add the butter and allow it to melt. Add the shallot and sauté, stirring occasionally, until soft and translucent, about 6 minutes. Add the truffle oil and heat through. Whisk in the flour and let cook, continuing to whisk frequently until the mixture is golden brown, about a minute.

4. 4

   Add the milk, whisking to combine. Cook, stirring occasionally until the mixture has thickened, about 5 minutes. Slowly whisk in 1½ cups of the cheddar cheese until completely combined. Add the lobster meat, 1 tablespoon of the chives and the pasta, stirring to combine.

5. 5

   Spread the mac and cheese mixture in a baking dish and top with the remaining cheddar and Parmesan cheese. Bake until the top is golden brown and bubbling, about 20 minutes.

6. 6

   Top with the shaved truffles and remaining chives then divide among warmed pasta bowls and serve immediately.