Description
This creamy and decadent Lobster Mac and Cheese combines tender corkscrew pasta with a rich cheese sauce made from cheddar and mozzarella, all elevated by succulent chunks of cooked lobster meat. Topped with buttery panko breadcrumbs and baked to golden perfection, this dish is perfect for a special occasion or an indulgent family dinner.
Ingredients
Scale
Pasta
- 1 pound corkscrew pasta (cavatappi or cellentani)
- ¾ teaspoon salt
Sauce
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 2 ½ cups water
- 4 cups whole milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Lobster and Topping
- 1 ½ cups chopped cooked lobster meat, plus more for garnish
- ½ cup panko breadcrumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the corkscrew pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
- Make the Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the water and whole milk, whisking constantly to prevent lumps and create a smooth sauce. Stir in the salt, garlic powder, onion powder, smoked paprika, and pepper. Let the sauce simmer gently for 3-5 minutes until it thickens.
- Add Cheese: Stir in the shredded cheddar and mozzarella cheeses until fully melted and the sauce is smooth and creamy.
- Add Lobster: Gently fold in the chopped cooked lobster meat, ensuring it is evenly distributed throughout the cheese sauce.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Combine the cooked pasta with the cheese sauce, then transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, melt the remaining 2 tablespoons of butter and mix it with the panko breadcrumbs. Sprinkle this breadcrumb mixture evenly over the top of the mac and cheese.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese sauce is bubbling. Garnish with additional lobster meat before serving.
Notes
- Use cooked lobster meat which can be fresh, steamed, or boiled ahead of time.
- To ensure extra creamy sauce, use whole milk or substitute with half-and-half for more richness.
- Breadcrumb topping adds a nice crunch; you can substitute with crushed crackers or omit for a gluten-free version.
- For extra flavor, add a teaspoon of Dijon mustard or a splash of white wine to the cheese sauce.
- Leftover mac and cheese can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
