MACARONI*****Bacon, Lobster & Truffle Mac & Cheese

By Unblond1

This was great for both, Dan loved it. It's very rich though, so cut this in half (done - 5/12/10 - for smaller portions) I think it would benefit from a small salad on the side - simply dressed arugula or something like that.

It would make a great company dish, in individual ramekins, for the right company.

31/12/15 - I've updated the recipe to include the lobster and increased it to four servings (for an 8 oz. tail)

Ingredients

• TOPPING:
• 1/2 tbsp. EVOO
• 1/2 cup panko
• 4 tablespoons (20 grams) finely shredded cheddar, gruyere or parmesan cheese
• small pinch of smoked paprika
• MAC & CHEESE:
• 3 oz. shredded white extra sharp cheddar cheese (don't even bother to try this with orange cheddar - the look of it is part of the appeal)
• 3 oz. shredded gruyere cheese
• 6 oz. dry penne or macaroni
• 1/2 tbsp. black or white truffle oil (don't leave this out - it makes the dish)
• 1 tsp. olive oil
• 3 slices uncooked bacon, finely chopped
• 2 tbsp. finely minced shallots
• 1 tbsp. minced garlic
• 1 tbsp. fresh thyme
• pinch of freshly grated nutmeg
• 1 1/2 tbsp.flour
• 10-12 tbsp. 2% milk
• 1 8-oz. lobster tail, in large dice
• sea salt and freshly ground black pepper
• 2 tbsp. minced fresh parsley, optional

Details

Servings 4

Preparation

Step 1

*Preheat* oven to 350 degrees° F.

TOPPING
*Combine* olive oil, paprika, breadcrumbs and finely shredded cheese and set aside.

PASTA
In a large pot, *bring* 3 quarts of water to a boil.

*Add* a generous pinch of salt and the pasta and *cook* according to package directions, *stirring* occasionally, until done, adding the lobster chunks for the final minute only.

*Drain* pasta in a colander and transfer to a bowl. *Toss* pasta and lobster with the truffle oil and set aside.

CHEESE SAUCE:

*Heat* olive oil in a large saucepan over medium heat.

*Add* bacon and cook until golden.

*Stir* in shallots, garlic and thyme and cook for one minute.

*Whisk* in flour and cook 3 minutes, whisking constantly.

*Gradually* add milk and *bring* just to a boil, whisking constantly.

*Reduce* heat and simmer, stirring often, until sauce slightly thickens, 4-5 minutes.

*Add* salt, pepper, nutmeg and cheeses, stirring to melt.

*Remove* pan from heat and *fold* in pasta and lobster.

*Place* one-half of recipe in a zip-lock bag and freeze for a future meal.

*Divide* remainder between individual baking dishes and *top* with 1/2 of reserved breadcrumb mixture.

*Bake* for 30 - 35 minutes until bubbly and top begins to brown, covering with foil or a lid after 20 minutes to ensure you don't overdo the crumbs.

Nutrition Facts - 4 Servings

Amount Per Serving
Calories 584.0
Total Fat 29.0 g
Saturated Fat 13.2 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 6.0 g
Cholesterol 109.6 mg
Sodium 706.0 mg
Potassium 252.4 mg
Total Carbohydrate 45.4 g
Dietary Fiber 4.7 g
Sugars 3.9 g
Protein 36.2 g