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Lobster Mac and Cheese

Lobster mac and cheese pairs tender elbow macaroni and bite-size lobster with a smooth cheddar-Gruyere sauce. It bakes in a 9x13-inch dish under a golden panko topping until the sauce bubbles around the edges.
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Prep Time 20 minutes
Cook Time 37 minutes
Resting 10 minutes
Total Time 1 hour 7 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 775
Ingredients Equipment Method Notes

Ingredients
  

For the mac and cheese
  • nonstick cooking spray
  • 1 lb elbow macaroni
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
  • 6 tbsp unsalted butter divided (4 tablespoons for the sauce, 2 tablespoons for the topping)
  • 0.33 cup all-purpose flour
  • 4 cup whole milk
  • 1 tsp dry mustard
  • 0.25 tsp black pepper
  • 12 oz sharp cheddar cheese shredded
  • 8 oz Gruyere cheese shredded
  • 1 lb cooked lobster meat cut into bite-size pieces
For the topping
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the oven, pasta, and sauce
  1. Preheat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring the 4 quarts water to a boil in a large pot.
  4. Add the macaroni and 1 tablespoon salt to the boiling water, and cook for 2 minutes less than the package directions for al dente, usually 6-8 minutes.
  5. Drain the macaroni.
  6. While the pasta cooks, melt 4 tablespoons butter in a large saucepan over medium heat.
  7. Whisk in the flour.
  8. Cook for 1 minute.
  9. Gradually whisk in the milk.
  10. Cook, whisking often, for 5-7 minutes until the sauce thickens enough to coat a spoon.
  11. Remove from the heat and stir in the dry mustard, black pepper, and remaining 1/2 teaspoon salt.
  12. Stir in the cheddar and Gruyere a handful at a time until melted and smooth.
Assemble and bake
  1. Fold the drained macaroni and lobster into the cheese sauce.
  2. Transfer the mixture to the prepared baking dish.
  3. Melt the remaining 2 tablespoons butter.
  4. Toss the melted butter with the panko.
  5. Scatter the topping evenly over the macaroni.
  6. Bake for 20-25 minutes until the topping is golden and the sauce bubbles around the edges.
  7. Rest for 10 minutes before serving.

Notes

For a smooth sauce, stir in the cheeses a handful at a time until melted. Refrigerate leftovers for 3-4 days; freezing is possible, though the sauce texture may change. For a gluten-free adaptation, use gluten-free pasta, flour, and breadcrumbs.