Print

Decadent Lobster Mac and Cheese

Close-up of a rich, creamy slice of baked Lobster mac and cheese with a golden-brown, crispy topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and creamy lobster mac and cheese for an indulgent side dish that guests will remember.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1 pound cooked lobster meat, chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the sauce is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce, stirring until the cheese is completely melted and the sauce is smooth. This is your cheese sauce.
  7. Gently fold the cooked macaroni and the chopped lobster meat into the cheese sauce until everything is evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
  10. Bake for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbly. Let it rest for 5 minutes before serving.

Notes

  • Use high-quality lobster for the best flavor in this seafood pasta dish.
  • You can substitute Gruyère with Fontina cheese if needed.
  • Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

Find it online: https://dishicious.com/lobster-mac-and-cheese-recipe/