Lobster Macaroni and Cheese Recipe

First, get your macaroni going: cook the pasta according to package directions until al dente, then drain it well and set aside.

Now for the cheese sauce. In a heavy-bottomed saucepan, melt the 1/4 cup butter over medium-low heat. Once it's melted and foamy, whisk in the 1/4 cup flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste — this is your roux.

Pour in 1 cup of milk, whisking continuously until the mixture is smooth and creamy. Begin adding the 4 cups of cheese, about 1 cup at a time, stirring constantly until each addition melts into the sauce. Continue with the remaining 1 cup of milk and cheese in 1-cup increments, ensuring everything is fully incorporated and the sauce is smooth. If the sauce feels too thick, you can whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency.

Once all the cheese and milk are fully incorporated and the sauce is smooth, stir in the 1/4 cup truffle oil. The sauce should be thick enough to coat the back of a spoon.