Lobster Mac and Cheese
An indulgent take on a classic comfort dish, featuring tender chunks of lobster folded into a velvety three-cheese sauce with pasta, then baked under a golden breadcrumb crust. A special-occasion showstopper that is easier to make than it looks.
Ingredients
- 12 oz cavatappi or elbow macaroni
- 12 oz cooked lobster meat (from tails or pre-cooked), cut into chunks
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups Gruyere cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic cloves, minced
- 1/2 tsp dry mustard powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup panko breadcrumbs
- 2 tbsp unsalted butter (for topping), melted
Instructions
-
1
Preheat oven to 375 F (190 C). Cook 12 oz cavatappi or elbow macaroni in well-salted boiling water until just shy of al dente, about 1-2 minutes less than package directions. Drain and set aside.
-
2
In a large oven-safe saucepan or Dutch oven, melt 6 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic cloves and cook 30 seconds. Whisk in 6 tbsp all-purpose flour and cook, whisking, 1-2 minutes until pale and nutty-smelling.
-
3
Slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, until smooth. Bring to a gentle simmer and cook, stirring, until thickened enough to coat the back of a spoon, about 4-5 minutes.
-
4
Remove from heat and whisk in 2 cups shredded Gruyere cheese, 1 cup shredded sharp cheddar cheese, and 1/2 cup grated Parmesan cheese a handful at a time until melted and smooth. Season with 1/2 tsp dry mustard powder, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
-
5
Fold in the drained cavatappi or elbow macaroni and 12 oz cut into chunks cooked lobster meat (from tails or pre-cooked). Taste and adjust seasoning.
-
6
In a small bowl, toss 1/2 cup panko breadcrumbs with 2 tbsp melted unsalted butter (for topping). Sprinkle evenly over the pasta.
-
7
Bake until the top is golden and the sauce is bubbling at the edges, 20-25 minutes. Let rest 5 minutes before serving.