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Lobster mac and cheese topped with crispy breadcrumbs.
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Lobster Mac and Cheese

This lobster mac and cheese is ultra creamy macaroni with two types of cheese and plenty of chunks of lobster meat, all baked together to golden brown perfection. A rich and decadent main course or side dish that's sure to get rave reviews!
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 627kcal
Author Sara Welch

Ingredients

  • 4 tablespoons butter divided use
  • 2 tablespoons flour
  • 2 1/2 cups water
  • 4 cups milk I use 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
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons chives thinly sliced
  • cooking spray

Instructions

  • Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
  • Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
  • Pour in the water and whisk until smooth and just thickened. 
  • Add the milk and whisk until combined.
  • Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
  • Cook for 10-12 minutes, stirring occasionally, until pasta is done.
  • Turn the heat to low, then stir in the cheeses. Keep stirring until the sauce is smooth.
  • Fold in the lobster meat. Transfer the pasta mixture to the prepared baking dish.
  • Melt the remaining 2 tablespoons of butter, and stir it into the panko breadcrumbs.
  • Sprinkle the breadcrumbs over the top of the pasta. Bake for 10-15 minutes or until topping is golden brown.
  • Sprinkle with chives and garnish with addition chunks of lobster if desired. Serve immediately.

Notes

  1. I recommend shredding your own cheese. The pre-shredded bags of cheese can have anti caking agents that prevent the cheese from melting well.
  2. You can use other short pastas. Simply adjust the cooking time to the amount of time stated in the package instructions. If you use a larger pasta you may need to add more milk.
  3. Make sure you have cooked and chopped lobster meat before you start this recipe. The lobster can be chilled before it goes into the mac and cheese.

Nutrition

Calories: 627kcal | Carbohydrates: 53g | Protein: 29g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 694mg | Potassium: 360mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1130IU | Vitamin C: 0.4mg | Calcium: 639mg | Iron: 1.5mg