Description

This Extra Creamy Lobster Mac and Cheese is a decadent twist on classic comfort food, featuring tender chunks of lobster mixed into a rich, velvety cheese sauce with a golden browned breadcrumb topping. Perfectly baked until bubbly and golden, it’s an indulgent meal that combines the luxurious flavors of lobster with creamy sharp cheddar, Gruyere, and Parmesan cheeses.

Ingredients

Scale

Mac and Cheese

8 ounces lobster meat (cooked, chopped, about 2 cups)
16 ounces cavatappi pasta (or penne, shells, or other medium pasta)
⅓ cup salted butter
⅓ cup all-purpose flour
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon salt (or to taste)
¼ teaspoon Old Bay Seasoning
¼ teaspoon black pepper (or to taste)
2 ¾ cups milk
½ cup half and half (or light cream)
2 cups shredded sharp cheddar cheese
1 ¼ cups shredded Gruyere cheese (or Swiss cheese, mozzarella, or Havarti)
½ cup shredded Parmesan cheese

Topping

½ cup seasoned bread crumbs
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley (or ½ teaspoon dried parsley)

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Instructions

Preheat and Prepare Dish: Preheat oven to 400°F (200°C). Grease a 9×13 inch baking pan to prevent sticking.
Make Topping Mixture: In a small bowl, combine seasoned bread crumbs, melted butter, grated Parmesan cheese, and chopped parsley. Set aside for later use.
Cook Pasta: Boil pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Make Cheese Sauce Base: In a medium saucepan over medium heat, melt the ⅓ cup butter. Stir in the all-purpose flour along with onion powder, dry mustard powder, salt, Old Bay seasoning, and black pepper. Cook this roux mixture for about 2 minutes to eliminate raw flour taste.
Incorporate Milk and Cream: Gradually whisk in the milk and half and half a little at a time. The mixture will start thick and lumpy but will smooth out as you continue whisking and adding the liquids.
Thicken Sauce: Bring the sauce to a boil, then reduce heat and simmer while whisking for 1 to 2 minutes until thickened to a creamy consistency.
Add Cheese: Remove the pan from heat. Stir in shredded sharp cheddar, Gruyere, and Parmesan cheeses, whisking until all cheeses are melted and the sauce is smooth.
Combine Pasta and Sauce: Mix the cooked pasta into the cheese sauce until evenly coated. Gently fold in half of the chopped lobster meat.
Assemble in Baking Pan: Spread the pasta and lobster mixture evenly into the prepared baking pan. Distribute the remaining lobster meat on top.
Add Topping and Bake: Sprinkle the prepared breadcrumb topping evenly over the lobster. Bake in the preheated oven for 20 to 25 minutes until the sauce is bubbly and the topping is golden brown. Be careful not to overcook to maintain creaminess.

Notes

Use cooked lobster meat for best results; you can use fresh or thawed frozen lobster.
Substitute Gruyere with Swiss, mozzarella, or Havarti if preferred for a different cheese profile.
All-purpose flour creates a rich roux, but gluten-free flour can be used to make this recipe gluten-free.
Run pasta under cold water after cooking to prevent it from overcooking during baking and keep it firm.
Do not overbake; overcooking may dry out the mac and cheese.
For a richer sauce, use half and half or light cream as indicated.

Nutrition

Serving Size: 1 serving
Calories: 887 kcal
Sugar: 9 g
Sodium: 1053 mg
Fat: 45 g
Saturated Fat: 27 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 75 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 182 mg