Description

This Extra Creamy Lobster Mac and Cheese combines tender lobster meat with a rich, cheesy sauce made from sharp cheddar, Gruyere, and Parmesan cheeses. The creamy pasta bake is topped with a crunchy, buttery breadcrumb mixture and baked until bubbly and golden brown, creating an indulgent and flavorful comfort food perfect for special occasions or a decadent weeknight dinner.

Ingredients

Scale

Pasta

16 ounces cavatappi (penne, shells, or other medium pasta)

Lobster

8 ounces lobster meat (cooked, chopped, about 2 cups)

Sauce

⅓ cup salted butter
⅓ cup all-purpose flour
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon salt (or to taste)
¼ teaspoon Old Bay Seasoning
¼ teaspoon black pepper (or to taste)
2 ¾ cups milk
½ cup half and half (or light cream)
2 cups shredded sharp cheddar cheese
1 ¼ cups shredded Gruyere cheese (or swiss cheese, mozzarella, or havarti)
½ cup shredded Parmesan cheese

Topping

½ cup seasoned bread crumbs
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley (or ½ teaspoon dried parsley)

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Instructions

Preheat and Prepare: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking pan lightly to prevent sticking.
Make the Topping: In a small bowl, combine the seasoned bread crumbs, melted butter, grated Parmesan cheese, and chopped parsley. Set the mixture aside to use as a crunchy topping later.
Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it’s al dente. Drain the pasta and rinse it under cold water to stop the cooking process, then set aside.
Prepare the Roux: While the pasta cooks, melt ⅓ cup of salted butter in a medium saucepan over medium heat. Stir in the all-purpose flour along with onion powder, dry mustard powder, salt, Old Bay Seasoning, and black pepper. Cook this mixture for about 2 minutes, stirring constantly to form a smooth roux without browning.
Add the Milk and Cream: Gradually whisk in the milk and half and half, adding a little at a time. The mixture will be thick initially but will smooth out as you continue to whisk and add the liquid.
Thicken the Sauce: Bring the sauce to a boil, then reduce the heat and let it simmer for 1 to 2 minutes while whisking constantly until it thickens to a creamy consistency.
Add the Cheeses: Remove the sauce from heat and immediately stir in the shredded sharp cheddar, Gruyere, and Parmesan cheeses. Whisk until all the cheese is melted and the sauce is smooth.
Combine Pasta and Sauce: Gently fold the cooked pasta into the cheese sauce. Stir in half of the chopped lobster meat carefully to avoid breaking it up too much.
Assemble the Dish: Spread the pasta and sauce mixture evenly into the prepared baking pan. Distribute the remaining lobster meat evenly on top.
Add the Topping and Bake: Sprinkle the prepared breadcrumb topping evenly over the lobster and pasta. Bake in the preheated oven for 20 to 25 minutes, or until the macaroni is bubbly and the topping is golden brown and crisp. Avoid overbaking to maintain creaminess.

Notes

Cheesy, creamy, and loaded with pieces of tender lobster, this Mac & Cheese is perfect for seafood lovers seeking a luxurious comfort food.
Using a combination of cheeses like cheddar and Gruyere gives the sauce depth and richness, but you can substitute with swiss, mozzarella, or havarti as desired.
Be careful not to overcook the pasta or the bake to keep the mac and cheese creamy instead of dry.
Leftovers can be refrigerated and gently reheated; adding a splash of milk can help restore creaminess when warming.

Nutrition

Serving Size: 1 serving
Calories: 887 kcal
Sugar: 9 g
Sodium: 1053 mg
Fat: 45 g
Saturated Fat: 27 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 75 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 182 mg