Description
A rich and creamy lobster mac and cheese that blends the sweetness of lobster with the richness of cheese, perfect for special occasions or family gatherings.
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp butter (plus more for greasing)
- 1 lb cooked lobster meat, chopped
- 4 cups whole milk, warmed
- 6 tbsp butter
- 1/2 cup flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 cups Gruyère, grated
- 2 cups sharp cheddar, grated
- 1 1/2 cups panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup Parmesan, grated
Instructions
- Cook the pasta in a pot of salted water until al dente, then drain and toss with 2 tablespoons of butter.
- In a saucepan, melt 6 tablespoons of butter over medium heat and whisk in the flour, cooking for 1-2 minutes.
- Gradually whisk in the warmed milk, adding salt, black pepper, and nutmeg as it thickens.
- Melt in the Gruyère and sharp cheddar until melted and gooey.
- Combine the pasta with the cheese sauce and fold in the chopped lobster meat.
- Mix panko breadcrumbs with melted butter and Parmesan for topping.
- Preheat oven to 375°F and transfer the lobster mac and cheese mixture to a greased baking dish, topping with breadcrumb mixture.
- Bake for 25-30 minutes until golden and crispy.
- Allow to cool slightly before serving.
Notes
For extra richness, add a dollop of cream to the cheese sauce. Consider mixing different types of cheese for unique flavors.
