Description
Indulge in a creamy, cheesy lobster mac and cheese that blends childhood comfort food with gourmet elegance.
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp butter (plus more for greasing)
- 1 lb cooked lobster meat, chopped
- 4 cups whole milk, warmed
- 6 tbsp butter
- 1/2 cup flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 cups Gruyère, grated
- 2 cups sharp cheddar, grated
- 1 1/2 cups panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup Parmesan, grated
Instructions
- Cook the pasta until it’s al dente. Drain and toss it with 2 tablespoons of butter.
- Melt the remaining 6 tablespoons of butter over medium heat in a large saucepan.
- Whisk in the flour and cook for 1-2 minutes until it turns slightly golden.
- Gradually add the warmed milk, stirring until the mixture thickens.
- Season your sauce with kosher salt, black pepper, and nutmeg.
- Fold the grated Gruyère and sharp cheddar into the sauce until fully incorporated.
- Add the cooked pasta and lobster meat to the cheese sauce, coating evenly.
- Prepare the breadcrumb topping by combining panko breadcrumbs, melted butter, and grated Parmesan.
- Preheat your oven to 375°F.
- Transfer the lobster mac and cheese mixture to a greased baking dish.
- Spread the breadcrumb mixture evenly on top and bake for 25-30 minutes until golden brown and bubbly.
- Cool slightly before serving.
Notes
Serve garnished with fresh herbs for an elegant presentation. For best results, use freshly grated cheese.