Description
This Extra Creamy Lobster Mac and Cheese features tender pieces of cooked lobster combined with al dente pasta and a rich, velvety cheese sauce made from sharp cheddar, Gruyere, and Parmesan. Topped with a buttery seasoned breadcrumb crust and baked until bubbly and golden, this decadent dish is perfect for a special occasion or a comforting treat.
Ingredients
Scale
Main Ingredients
- 8 ounces lobster meat (cooked, chopped, about 2 cups)
- 16 ounces cavatappi (penne, shells, or other medium pasta)
- 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)
Liquids
- 2 ¾ cups milk
- ½ cup half and half (or light cream)
Cheeses
- 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)
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (204°C) and grease a 9×13 inch baking pan to prevent sticking and ensure easy cleanup.
- Mix topping: In a small bowl, combine the seasoned bread crumbs, melted butter, grated Parmesan cheese, and chopped parsley. Set this mixture aside for later use as a crispy topping.
- Cook pasta: Cook the cavatappi pasta according to the package instructions until al dente. Drain the pasta, rinse it under cold water to stop the cooking process, and set it aside.
- Make roux and seasonings: Melt the ⅓ cup of salted butter over medium heat in a saucepan. Stir in the flour, onion powder, dry mustard powder, salt, Old Bay seasoning, and black pepper. Cook this roux mixture for about 2 minutes, stirring continuously to remove the raw flour taste.
- Add milk and cream: Gradually whisk in the milk and half and half a little at a time. Initially, the mixture will be thick and lumpy but will smooth out as more liquid is added.
- Thicken sauce: Bring the mixture to a boil, then reduce the heat to low and simmer for 1 to 2 minutes, whisking frequently until the sauce is thickened and smooth.
- Add cheeses: Remove the sauce from heat and stir in the shredded sharp cheddar, Gruyere, and Parmesan cheeses. Whisk until all cheeses are completely melted and the sauce is creamy.
- Combine pasta and sauce: Stir the cheese sauce into the cooked pasta. Gently fold in half of the lobster meat to evenly distribute it without breaking the lobster pieces.
- Assemble dish: Spread the lobster mac and cheese mixture evenly into the prepared baking pan. Scatter the remaining lobster meat on top of the pasta mixture.
- Add topping and bake: Sprinkle the prepared breadcrumb topping mixture evenly over the entire dish. Bake in the preheated oven for 20 to 25 minutes until the mac and cheese is bubbly and the topping is golden brown.
- Serve: Remove from the oven and let it cool slightly before serving to allow the sauce to thicken further. Enjoy your extra creamy lobster mac and cheese!
Notes
- Cheesy, creamy, and loaded with tender lobster pieces, this mac and cheese is a luxurious twist on a classic comfort food perfect for special occasions.
- Use fresh or thawed cooked lobster meat for the best flavor and texture.
- Feel free to substitute Gruyere with Swiss, mozzarella, or Havarti cheese based on preference.
- Do not overcook the casserole in the oven as it can dry out the creamy sauce.
- For a gluten-free option, use gluten-free pasta and bread crumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 887
- 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
