Description
A creamy and decadent Lobster Mac and Cheese featuring tender lobster meat, a blend of cheddar and mozzarella cheeses, and a crispy buttery panko breadcrumb topping baked to golden perfection.
Ingredients
Scale
Cheese Sauce & Pasta
- 4 tablespoons butter divided use
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups milk (whole milk recommended)
- 1 pound corkscrew pasta uncooked (cavatappi or cellentani)
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Lobster & Topping
- 1 1/2 cups chopped cooked lobster meat plus more for garnish
- 1/2 cup panko breadcrumbs
- 2 tablespoons chives thinly sliced
- Cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit and coat a 2 or 3 quart baking dish with cooking spray to prevent sticking.
- Create Roux: Melt 2 tablespoons of butter in a large pot over medium heat. Add the flour and whisk continuously for about 30 seconds until combined and slightly cooked.
- Add Liquids: Slowly pour in the water while whisking until the mixture is smooth and thickened slightly. Then add the milk and whisk until everything is well combined.
- Cook Pasta: Stir in the uncooked corkscrew pasta, salt, garlic powder, onion powder, smoked paprika, and pepper. Bring the mixture to a simmer and cook for 12 minutes stirring occasionally until the pasta is tender.
- Add Cheese: Reduce the heat to low, then gradually stir in the shredded cheddar and mozzarella cheeses until the sauce is smooth and creamy.
- Fold in Lobster: Gently fold in the chopped cooked lobster meat to evenly distribute through the cheese pasta mixture.
- Transfer and Top: Pour the macaroni and cheese mixture into the prepared baking dish. Melt the remaining 2 tablespoons of butter and mix it into the panko breadcrumbs. Sprinkle the buttery breadcrumbs evenly over the top.
- Bake: Bake in the preheated oven for 15 minutes or until the topping is golden brown and crispy.
- Garnish and Serve: Remove from oven and sprinkle with thinly sliced chives and extra chunks of lobster meat if desired. Serve immediately while hot and creamy.
Notes
- Shred your own cheese for best melting results, as pre-shredded cheese often contains anti-caking agents.
- You can substitute with other short pasta types; adjust cooking time according to package directions. Larger pasta shapes may require more milk to keep the sauce creamy.
- Ensure lobster meat is pre-cooked and chopped before starting the recipe. Chilling the lobster before adding helps keep it tender in the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
