Lobster Macaroni Cheese (Printable)
Tender lobster and creamy cheese meld with pasta, finished with a golden breadcrumb topping.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Lobster
02 - 2 cooked lobster tails (about 9 oz meat), chopped
→ Cheese Sauce
03 - 3 tbsp unsalted butter
04 - 3 tbsp all-purpose flour
05 - 3 cups whole milk
06 - 2 cups sharp cheddar cheese, shredded
07 - ½ cup Gruyère cheese, shredded
08 - ½ cup Parmesan cheese, grated
09 - 1 tsp Dijon mustard
10 - ½ tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste
→ Breadcrumb Topping
12 - 1 cup fresh breadcrumbs (preferably panko)
13 - 2 tbsp unsalted butter, melted
14 - 2 tbsp fresh parsley, finely chopped
# Steps:
01 - Preheat the oven to 400°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, according to package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 3 tablespoons butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually whisk in the milk, continuing to stir constantly to prevent lumps. Cook for 4–5 minutes until the sauce slightly thickens and coats the back of a spoon.
05 - Remove the saucepan from heat. Stir in the cheddar, Gruyère, and Parmesan cheeses until completely melted and smooth. Add the Dijon mustard, smoked paprika, salt, and pepper, stirring to combine.
06 - Add the cooked macaroni and chopped lobster meat to the cheese sauce. Gently fold until evenly distributed.
07 - Pour the lobster macaroni and cheese mixture into the prepared baking dish, spreading it into an even layer.
08 - In a small bowl, combine the fresh breadcrumbs, melted butter, and finely chopped parsley. Mix until the crumbs are evenly coated.
09 - Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 20–25 minutes until the top is golden brown and the sauce is bubbling around the edges.
10 - Allow the dish to rest for 5 minutes before serving to let the sauce set slightly for easier portioning.
# Expert Advice:
01 -
- The combination of three cheeses creates layers of flavor that stretch beautifully when you pull apart a forkful
- Lobster turns an everyday comfort food into something that feels like a celebration without needing fancy techniques
02 -
- Room temperature milk prevents the sauce from breaking and creates a smoother texture
- Letting the dish rest for 5 minutes after baking helps the sauce set slightly so it does not run when you scoop
03 -
- Shred your own cheese because store bought shredded cheese contains cellulose that prevents smooth melting
- Grate the cheese while cold for easier handling, then let it come to room temperature before adding to the hot sauce