Serves 4-6
Ingredients:
1/3 cup salted butter
1/3 cup all purpose flour
2 teaspoons Gil’s Black Truffle Oil, divided
1 1/2 teaspoons Big Sur Seafood Seasoning, divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 cups whole milk
3/4 cup heavy cream
1/2 cup (4oz) cream cheese
2 cups cheddar cheese, grated
1 cup gruyere or Swiss cheese, grated
1lb. Cavatappi pasta, cooked according to the instruction on the package
1lb. lobster meal, cooked and chopped into small pieces
Topping:
3 tablespoons salted butter, melted
1 cup crushed ritz crackers
Instructions:
Preheat oven to 350°F and lightly spritz a large casserole dish with cooking spray.
Melt butter in a large pot over medium heat. Once melted, add the flour and 1 teaspoon of truffle oil, whisk to combine, and cook for approximately 1 minute, creating a roux.
Add 1 teaspoon seafood seasoning, garlic powder, onion powder, milk, and cream, whisk to combine with the roux, and bring to a low simmer. Simmer for 5 minutes, whisking frequently. Add the cream cheese to the pot, stir or whisk to combine, until the sauce has thickened, about 2-3 minutes. Reduce heat to low, and, while working in batches, whisk in the cheese (keep about 1/2 cup of cheese reserved for topping), until smooth, thick, and combined, another 2-3 minutes. Add the cooked pasta noodles and lobster to the pot, stir to combine, and transfer the contents to the prepared casserole dish, spreading out in an even layer. Sprinkle the top of the macaroni and cheese with the reserved cheese.
In a medium bowl, place melted butter, remaining 1 teaspoon truffle oil, remaining 1/2 teaspoon seafood seasoning, and crushed ritz crackers, stir to combine. Sprinkle the topping over the macaroni and cheese, and place in the oven. Bake for 20-30 minutes or until bubbly and the top is lightly golden. Remove from the oven and set aside to rest for 5 minutes before serving.