Lobster Truffle Mac And Cheese

We usually focus on eating healthy during the week so when the weekend is near we start planning what decadent and scrumptious meal we will devour. And what would be better than a delicious Mac and cheese? Well, an extra delicious truffle Gouda and Lobster mac and cheese!

Impress your friends at your next lunch or brunch gathering with this delicious recipe that takes everyone’s favorite comfort food and elevates it.


1 box of your favorite pasta (macaroni or similar preferably)

1/2 cup of shredded truffle Gouda cheese (we use a great one from Whole Foods)

1 1/2 cups lobster meat (fresh or you can find good frozen lobster meat at your grocery store)

1/2 cup heavy cream

1/2 sour cream

1/2 breadcrumbs

*Bechamel sauce – 1 1/4 warm milk, 2 tbsp butter, 2 tbsp flour. – on medium heat cook butter and flour continuously whisking for 5 minutes. Add warm milk and whisk until You combined and has a creamy consistency. You can double or triple the bechamel sauce according to the amount of pasta.


Cook pasta as per box directions

Add the sour cream, lobster chunks, heavy cream and shredded cheese to the bechamel sauce. Whisk all ingredients together until combined into the most decadent cheese sauce!

In the same pot where you cooked the pasta and after draining the water mix the cheese sauce and pasta until uniformly mixed.

Pour into the baking dish. Add extra cheese and bread crumbs on top.

Bake for 20 minutes at 375 until golden brown.

Serve and enjoy!


Lemon Butter Mushroom Pasta

Growing up I hated mushrooms but I have learned to appreciate them as an adult and Im absolutely obsessed now. This mushroom recipe with a mustard butter sauce and the brightness of fresh lemon juice will become one of your favorite easy “go to” recipes to impress friends.


3 cups of your favorite mushrooms (sliced). *I used a mix of shiitake, baby bella and oyster mushrooms.

3 tbsp butter

4 large finely chopped garlic cloves

Olive Oil

2 tbsp Dijon mustard



Chopped Fresh Parsley

1 large lemon


In a medium heat large pan add butter, garlic and olive oil. Stir until garlic starts to get translucent but without burning. If you see garlic starting to brown lower heat to avoid garlic getting bitter.

Add mushrooms to pan and cook for 5 to 7 minutes or u til mushrooms start browning and getting tender.

In a small bowl whisk together lemon juice and Dijon mustard. Pour into the pan and mix together with mushrooms.

Boil your favorite pasta per packaging instructions. Drain and mix in a large bowl with mushrooms lemon sauce.

Add fresh parsley right before serving along with your favorite parmesan cheese.