Lobster Mac and cheese
Lobster mac and cheese is rich, flavorful, and oh-so creamy.
Servings 8 servings
Calories 746kcal
Equipment
- Large Pot
Ingredients
- 1 pound lobster meat cooked and chopped (450g)
- 1 pound cavatappi pasta (or elbow macaroni) (450g)
- 6 tablespoons unsalted butter (85g)
- 6 tablespoons all-purpose flour (45g)
- 4 cups whole milk (960ml)
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon grated nutmeg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 8 ounces shredded sharp cheddar (225g)
- 8 ounces shredded gruyere cheese (225g)
- ½ cup grated parmesan cheese (40g)
For the Topping:
- ⅔ cup bread crumbs (47g)
- 2 tablespoons unsalted butter melted
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped parsley for garnish
Instructions
For the Mac & Cheese:
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions but about 1 minute less than the stated cook time, so it’s al dente. Drain well and place in a large mixing bowl. (You can drizzle the pasta with a bit of olive oil to keep it from sticking if desired.)
- While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and whisk while it cooks until nutty in smell, about 2 to 3 minutes. Slowly pour in the milk while whisking. Add the mustard powder, garlic powder, onion powder, nutmeg, salt and pepper. Cook, stirring occasionally, until it bubbles and thickens, about 5 minutes. Remove from heat.
- Reserve ½ cup each of the cheddar and gruyere cheese for the topping. Stir the remaining cheddar and gruyere, as well as the parmesan, into the sauce a small handful at a time. Pour over the pasta and stir until the pasta is well coated.
- Fold the lobster into the mac and cheese mixture. and pour the pasta and sauce into the prepared dish.
For the Topping:
- Stir together the breadcrumbs, butter, salt, and pepper in a small bowl.
- Sprinkle the top of the pasta with the reserved cheddar and gruyere cheese, and top with the seasoned breadcrumbs.
- Bake for 35 minutes or until the filling is bubbling. Turn the broil to high and cook for 1 to 2 minutes, until the topping is golden brown. Let cool for 10 minutes before garnishing with parsley and serving.
Notes
- Seafood swaps: You can use fresh or frozen lobster. Or, switch it up completely and use cooked shrimp, lump crab meat, or even seared scallops!
- If using frozen lobster, thaw it completely, then pat it very dry. Frozen lobster will have more moisture than fresh lobster and can dilute the sauce.
- Cook the pasta al dente. The pasta will continue to cook in the oven, so overcooking it on the stovetop will yield mushy results after it is done baking.
- Use room temperature milk. This helps to prevent the sauce from clumping when the milk is being whisked in. You can also pop it in the microwave for 30 seconds to warm it up quickly before adding it to the roux.
- Opt for fresh grated nutmeg. It has a much bolder flavor than pre-ground nutmeg.
- What kind of cheddar cheese to use: I recommend using sharp white cheddar cheese to keep the sauce creamy and white, but you can use any kind you have or prefer.
- Don’t buy pre-shredded cheese. It contains anti-clumping agents, which means it also doesn’t melt as well and can create a lumpy or grainy sauce. Instead, grate the cheese at home.
- Add the cheese to the sauce in batches. Add small handfuls of cheese at a time, whisking well to incorporate the cheese into the sauce before adding more cheese.
Nutrition
Calories: 746kcal | Carbohydrates: 61g | Protein: 40g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 182mg | Sodium: 1219mg | Potassium: 520mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1242IU | Vitamin C: 1mg | Calcium: 776mg | Iron: 2mg