Description
A rich and creamy Lobster Mac and Cheese that blends tender pasta, buttery lobster, and melty cheese into a luxurious comfort food masterpiece. Topped with a golden breadcrumb crust, it’s perfect for special occasions or cozy nights in.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 ½ cups cooked lobster meat, chopped
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¾ cup panko breadcrumbs
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
- Cook elbow macaroni just shy of al dente, drain, and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes.
- Gradually whisk in milk and cream until smooth. Simmer until thickened.
- Stir in cheddar, Gruyère, and Parmesan cheeses until melted. Add salt, pepper, and paprika.
- Gently fold in cooked macaroni and lobster meat.
- Pour mixture into baking dish. Mix breadcrumbs with olive oil or butter and sprinkle over top.
- Bake for 25–30 minutes until golden and bubbly. Let rest 5–10 minutes before serving.
Notes
- Use freshly grated cheese for smoother melting.
- Undercook pasta slightly to avoid mushiness after baking.
- Breadcrumb topping adds texture — don’t skip it.
- Let the dish rest before serving to thicken the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 610
- Sugar: 5g
- Sodium: 690mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg