Lobster Mac and Cheese That Tastes Like the Coast Came Home
Ingredients
- 12 oz elbow macaroni
- 1 tsp salt (for pasta water)
- 1 lb cooked lobster meat, roughly chopped
- 1 tbsp unsalted butter (for lobster)
- 1 pinch paprika
- 3 tbsp unsalted butter (for sauce)
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup gruyère cheese, freshly shredded
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and black pepper to taste
- ½ cup panko breadcrumbs (optional topping)
- 1 tbsp melted butter (optional topping)
- 1 pinch Old Bay seasoning (optional topping)
Instructions
- Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente. Drain and set aside, reserving 1 cup of pasta water.
- In a small skillet over medium-low heat, melt 1 tbsp butter. Add chopped lobster meat and warm gently for 2 minutes. Season with paprika and a pinch of salt. Set aside.
- In a medium saucepan over medium heat, melt 3 tbsp butter. Add flour and stir constantly for 90 seconds until it smells slightly nutty.
- Slowly whisk in the warm milk a little at a time, then add the cream. Whisk continuously until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Reduce heat to low. Stir in Dijon mustard and garlic powder. Add shredded cheddar and gruyère in small handfuls, stirring between each addition until fully melted and smooth.
- Season the sauce with salt and black pepper to taste.
- Add the drained pasta to the cheese sauce and fold gently to combine. Fold in the warm lobster meat, keeping chunks intact.
- Optional: Transfer to a baking dish. Mix panko with melted butter and Old Bay, sprinkle over the top, and broil on high for 3 to 4 minutes until golden. Watch closely.
- Serve immediately while hot and creamy.
Notes
Always shred your own cheese from a block — pre-shredded cheese contains anti-caking agents that make the sauce grainy instead of smooth and creamy.