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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the mac and cheese later.
- Heat Milk: In a small saucepan, heat 2 cups of milk until just below simmering to warm it up for the sauce.
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta and stir until evenly coated.
- Fold in Lobster: Gently fold in 6 ounces of cooked lobster meat to distribute it throughout the pasta mixture.
- 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.
- 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.
- 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
