Lobster Mac N Cheese (Rich, Creamy & Restaurant-Worthy at Home)
This Lobster Mac N Cheese is ultra-creamy, packed with tender lobster, baked until bubbly and golden, and just fancy enough for holidays or date night—without being fussy or complicated.
Ingredients
- 1 pound short pasta elbow macaroni, cavatappi, or shells; cook to al dente
- 1 1/2–2 cups cooked lobster meat chopped into bite-size pieces; about 2–3 lobster tails or meat from a 1 1/2–2 lb lobster; fresh or thawed frozen, well-drained
- 1 tablespoon unsalted butter for tossing pasta and lobster
- 1 tablespoon fresh lemon juice to toss with lobster
- 6 tablespoons unsalted butter for roux
- 6 tablespoons all-purpose flour
- 4 cups whole milk warmed; or 3 cups milk + 1 cup half-and-half for extra richness
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1–2 teaspoons Old Bay seasoning or similar seafood seasoning; optional
- 3 cups sharp cheddar cheese freshly grated
- 1 1/2 cups Gruyère cheese freshly grated; or Swiss as a backup
- 1/2 cup Parmesan cheese finely grated, for sauce
- 1 cup panko breadcrumbs or regular breadcrumbs
- 2 tablespoons unsalted butter melted, for topping
- 2 tablespoons Parmesan cheese finely grated, for topping
- 1–2 tablespoons fresh parsley chopped, optional, for topping and garnish
Instructions
- Bring a large pot of well-salted water to a boil. Add the short pasta and cook until just al dente, about 1 minute less than the package instructions. Drain, then toss with 1 tablespoon butter to prevent sticking and set aside.1 pound short pasta, 1 tablespoon unsalted butter
- If not already done, chop the cooked lobster meat into bite-size pieces. If it was frozen, make sure it is fully thawed and pat very dry with paper towels. Toss with the lemon juice and set aside.1 1/2–2 cups cooked lobster meat, 1 tablespoon fresh lemon juice
- In a saucepan or in the microwave, gently warm the milk until hot to the touch but not boiling. Keep warm while you make the roux.4 cups whole milk
- In a large heavy-bottomed pot or Dutch oven, melt 6 tablespoons butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until it forms a smooth paste and smells slightly nutty but is not deeply browned.6 tablespoons unsalted butter, 6 tablespoons all-purpose flour
- Slowly whisk in the warm milk, about 1 cup at a time, whisking well after each addition to keep the mixture smooth. Once all the milk is added, continue cooking, whisking often, for 5–7 minutes, until the sauce thickens slightly and coats the back of a spoon.4 cups whole milk
- Stir in the kosher salt, black pepper, smoked paprika, dry mustard powder, garlic powder, onion powder, and Old Bay if using. Taste and adjust seasoning; the sauce should taste slightly more seasoned than you want the finished dish, since the pasta will mellow it.1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon dry mustard powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1–2 teaspoons Old Bay seasoning
- Reduce the heat to low. Add the grated cheddar and Gruyère in small handfuls, stirring well after each addition until completely melted and smooth. Stir in the Parmesan last. If the sauce looks like it may separate, turn off the heat and keep stirring until it is creamy and glossy.3 cups sharp cheddar cheese, 1 1/2 cups Gruyère cheese, 1/2 cup Parmesan cheese
- Add the cooked pasta to the cheese sauce and gently fold until evenly coated. Then add the lobster pieces and carefully fold them in, trying not to break them up too much. If the mixture seems overly thick, stir in 2–4 tablespoons additional warm milk until creamy and pourable.1 pound short pasta, 1 1/2–2 cups cooked lobster meat, 4 cups whole milk
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (about 3-quart) baking dish. Transfer the lobster mac and cheese mixture to the dish and smooth the top.
- In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan, and chopped parsley if using. Toss until the crumbs are evenly coated, then sprinkle the mixture evenly over the top of the pasta in the baking dish.1 cup panko breadcrumbs, 2 tablespoons unsalted butter, 2 tablespoons Parmesan cheese, 1–2 tablespoons fresh parsley
- Bake at 350°F (175°C) for 20–25 minutes, or until the edges are bubbling and the topping is lightly golden. For an extra-crispy top, switch the oven to broil for 1–3 minutes at the end, watching closely so the crumbs do not burn.
- Let the lobster mac and cheese rest for 5–10 minutes before serving so it can set slightly. Garnish with additional parsley or a light sprinkle of paprika if desired, then serve warm.1–2 tablespoons fresh parsley, 1/2 teaspoon smoked paprika
Notes
Serves about 6 as a main dish, or 8–10 as a rich side. For an ultra-decadent version, replace 1 cup of the milk with heavy cream or half-and-half. For a lighter version, use 2% milk and reduce butter in the topping. To make ahead, assemble the pasta and sauce in the baking dish up to 1 day in advance, keep the topping separate, then add the topping and bake, adding 5–10 minutes to the bake time if the dish is cold from the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk in the oven or microwave to keep the sauce creamy.
Nutrition
Calories: 750kcal
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