Description
A rich and creamy Lobster Mac and Cheese featuring tender lobster meat, a blend of cheddar and mozzarella cheeses, and a crispy panko breadcrumb topping baked to golden perfection.
Ingredients
Scale
Cheese Sauce and Pasta
- 4 tablespoons butter divided use
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups whole milk
- 1 pound corkscrew pasta uncooked, such as 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
- 1 1/2 cups chopped cooked lobster meat plus more for garnish
Topping and Garnish
- 1/2 cup panko breadcrumbs
- 2 tablespoons chives thinly sliced
- Cooking spray
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray to prevent sticking.
- Melt Butter and Make Roux: Melt 2 tablespoons of butter in a large pot over medium heat. Add the flour and whisk until combined, cooking for about 30 seconds to form a roux.
- Add Liquids: Pour in the water while whisking until smooth and just thickened. Then add the whole milk and continue to whisk until fully combined.
- Add Pasta and Seasonings: Stir in the uncooked corkscrew pasta along with salt, garlic powder, onion powder, smoked paprika, and pepper. Bring the mixture to a simmer.
- Cook Pasta: Cook for 12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Add Cheese: Reduce heat to low and gradually stir in the shredded cheddar and mozzarella cheeses. Stir continuously until the sauce is smooth and creamy.
- Fold in Lobster: Gently fold in the chopped cooked lobster meat to the mac and cheese mixture.
- Transfer to Baking Dish: Pour the macaroni and cheese into the prepared baking dish evenly.
- Prepare Topping: Melt the remaining 2 tablespoons of butter and mix it into the panko breadcrumbs until evenly coated.
- Add Topping and Bake: Sprinkle the buttery breadcrumb mixture evenly over the top of the pasta. Bake in the oven for 15 minutes or until the topping is golden brown and crispy.
- Garnish and Serve: Remove from oven, sprinkle with thinly sliced chives and additional lobster chunks if desired. Serve immediately while hot.
Notes
- For best melting, shred your own cheddar and mozzarella cheese rather than using pre-shredded to avoid anti-caking agents that inhibit smooth melting.
- Other short pasta shapes can be used; adjust cooking time according to package instructions and increase milk quantity if using larger pasta.
- Ensure lobster meat is cooked and chopped before starting. Chilled lobster meat can be added directly to the mac and cheese.
- Using whole milk provides a creamier texture but you can substitute with 2% milk if preferred.
- Cooking in a 2 or 3 quart baking dish ensures the macaroni is evenly baked and topping crisps well.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
