Lobster Macaroni and Cheese Recipe

Introduction

Lobster Macaroni and Cheese is a rich and comforting twist on a classic favorite. Creamy, cheesy, and studded with tender lobster pieces, this dish is perfect for special occasions or when you want to treat yourself to something indulgent.

Ingredients

• 1/4 cup Parmesan, Romano & Asiago Cheese Blend
• 2 cups Milk
• 4 tablespoons Unsalted Butter
• 2 tablespoons All-Purpose Flour
• 1 1/2 cups White Cheddar Cheese
• 1 cup Fontina Cheese
• 1 cup Gruyère Cheese
• 1 pinch Ground Nutmeg
• 1/2 teaspoon Dry Mustard
• 1/2 teaspoon Cayenne Pepper
• Salt, to taste
• Ground Black Pepper, to taste
• 8 ounces Cavatappi Pasta
• 6 ounces Lobster
• 1/2 cup Panko Breadcrumbs

Instructions

1. Step 1: Preheat your oven to 350 degrees F (180 degrees C).
2. Step 2: In a small saucepan, heat the milk to just below simmering.
3. Step 3: In a sauté pan, melt half of the butter (2 tablespoons). Add the flour and whisk constantly, cooking for 2 minutes to form a roux.
4. Step 4: Gradually whisk in the warm milk, continuing to stir often until the sauce thickens and simmers. Let it gently bubble for 5 to 10 minutes, stirring frequently to prevent scorching.
5. Step 5: Remove from heat and stir in the white cheddar, fontina, and gruyère cheeses until completely melted.
6. Step 6: Season the cheese sauce with salt and black pepper to taste. Stir in cayenne pepper, ground nutmeg, and dry mustard for extra flavor.
7. Step 7: Cook the cavatappi pasta in boiling salted water until just al dente. Drain and return to the pot, then mix in the cheese sauce.
8. Step 8: Gently fold in the lobster pieces.
9. Step 9: Melt the remaining butter and combine it with the panko breadcrumbs and the Parmesan, Romano & Asiago cheese blend.
10. Step 10: Transfer the pasta mixture to a 2-quart baking dish or individual serving dishes. Sprinkle the breadcrumb mixture evenly over the top.
11. Step 11: Bake for 25 to 30 minutes until the top is browned and the dish is bubbling hot throughout.
12. Step 12: Serve immediately and enjoy your decadent lobster macaroni and cheese.

Tips & Variations

• Use fresh lobster meat for the best flavor, or substitute with cooked crab or shrimp if preferred.
• Try adding a teaspoon of smoked paprika to the breadcrumb topping for a subtle smoky note.
• For extra creaminess, stir in a splash of heavy cream into the cheese sauce.
• If you can’t find cavatappi, elbow macaroni or rigatoni make great substitutes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300 degrees F until warmed through to maintain the creamy texture. Avoid microwaving to prevent the cheese sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster for this recipe?

Yes, frozen lobster meat works well. Thaw it completely and drain any excess moisture before adding it to prevent a watery sauce.

Is it possible to make this recipe ahead of time?

Absolutely. Prepare the macaroni and cheese through Step 10, then cover and refrigerate. When ready to serve, bake it as directed, adding a few extra minutes if baking from cold.

Lobster Macaroni and Cheese Recipe

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★★★★★

4.5 from 107 reviews

• Author: Sophie
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

A rich and decadent Lobster Macaroni and Cheese featuring a blend of creamy white cheddar, fontina, and gruyère cheeses with tender lobster folded in, topped with a crunchy, buttery breadcrumb crust and baked to golden perfection.

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Ingredients

Scale 1x2x3x

Cheese Sauce Ingredients

• 1/4 cup Parmesan, Romano & Asiago Cheese Blend
• 2 cups Milk
• 4 tablespoons Unsalted Butter, divided
• 2 tablespoons All-Purpose Flour
• 1 1/2 cups White Cheddar Cheese, shredded
• 1 cup Fontina Cheese, shredded
• 1 cup Gruyère Cheese, shredded
• 1 pinch Ground Nutmeg
• 1/2 teaspoon Dry Mustard
• 1/2 teaspoon Cayenne Pepper
• Salt, to taste
• Ground Black Pepper, to taste

Main Ingredients

• 8 ounces Cavatappi Pasta
• 6 ounces Lobster meat, cooked and chopped
• 1/2 cup Panko Breadcrumbs

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the mac and cheese later.
2. Heat Milk: In a small saucepan, heat 2 cups of milk until just below simmering to warm it up for the sauce.
3. Make Roux: In a sauté pan, melt 2 tablespoons of unsalted butter. Add 2 tablespoons of all-purpose flour and whisk together, cooking for about 2 minutes to form a roux and cook out the raw flour taste.
4. Add Milk to Roux: Gradually whisk in the warm milk into the roux, stirring continuously. Cook over medium heat, stirring frequently until the sauce starts to thicken and simmer. Continue bubbling gently for 5-10 minutes to fully thicken the sauce and prevent scorching.
5. Add Cheeses: Remove the sauce from heat and stir in 1 1/2 cups white cheddar, 1 cup fontina, and 1 cup gruyère cheese until fully melted and smooth.
6. Season Sauce: Season the cheese sauce with salt, ground black pepper, 1/2 teaspoon cayenne pepper, a pinch of ground nutmeg, and 1/2 teaspoon dry mustard. Stir thoroughly to combine all flavors.
7. Cook Pasta: Cook 8 ounces of cavatappi pasta in a large pot of boiling salted water until just al dente. Drain and return pasta to the pot.
8. Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta and stir until evenly coated.
9. Fold in Lobster: Gently fold in 6 ounces of cooked lobster meat to distribute it throughout the pasta mixture.
10. Prepare Topping: Melt the remaining 2 tablespoons of unsalted butter and mix it with 1/2 cup panko breadcrumbs and 1/4 cup Parmesan, Romano & Asiago cheese blend to create a crunchy topping.
11. Assemble and Bake: Transfer the lobster mac and cheese mixture to a 2-quart baking dish or individual serving dishes. Evenly sprinkle the breadcrumb topping over the surface. Bake at 350°F (180°C) for 25-30 minutes until the top is golden brown and the dish is bubbling.
12. Serve: Remove from oven and serve hot, enjoying the creamy, cheesy lobster mac and cheese with a crispy crust.

Notes

• For best lobster flavor, use fresh or properly thawed cooked lobster meat.
• Adjust seasoning and cayenne pepper to your spice preference.
• Using a mix of cheeses adds depth and creaminess to the sauce.
• Ensure the sauce doesn’t scorch by stirring frequently during thickening.
• Leftovers can be refrigerated and reheated gently in the oven.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: lobster mac and cheese, macaroni and cheese, lobster recipe, baked mac and cheese, cheesy pasta, comfort food, seafood pasta