Description
This creamy and decadent Lobster Mac and Cheese combines tender corkscrew pasta with a rich, smoky cheddar and mozzarella cheese sauce, studded with succulent chunks of cooked lobster meat. Topped with buttery panko breadcrumbs and baked to golden perfection, this dish is a luxurious twist on a classic comfort food, perfect for special occasions or an indulgent weeknight meal.
Ingredients
Scale
Pasta
- 1 pound corkscrew pasta (cavatappi or cellentani)
- ¾ teaspoon salt (for pasta water)
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
- 1 ½ cups chopped cooked lobster meat, plus more for garnish
Topping
- 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 the package instructions until al dente. Drain well and set aside.
- Make the Sauce: In a large skillet over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring continuously. Gradually whisk in the water and whole milk, ensuring the mixture remains smooth. Add salt, garlic powder, onion powder, smoked paprika, and pepper. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until it thickens into a creamy consistency.
- Add Cheese: Lower the heat and stir in the shredded cheddar and mozzarella cheeses. Continue stirring until the cheeses have fully melted into the sauce, creating a smooth and rich cheese mixture.
- Add Lobster: Gently fold in the chopped cooked lobster meat, distributing it evenly throughout the cheese sauce without breaking up the lobster pieces.
- Assemble and Bake: Preheat your oven to 375°F (190°C). Combine the cooked pasta with the cheese and lobster sauce, mixing thoroughly. Transfer the mixture to a greased 9×13-inch baking dish. In a small bowl, melt the remaining 2 tablespoons of butter and mix with the panko breadcrumbs. Sprinkle this buttery breadcrumb topping evenly over the mac and cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbling. Remove from the oven and garnish with additional lobster meat before serving for an added touch of elegance.
Notes
- Using whole milk creates a creamier sauce, but you can substitute with 2% milk for a lighter version.
- Ensure the lobster meat is cooked and chopped into bite-sized pieces before adding to the cheese sauce.
- For extra flavor, consider adding a teaspoon of Dijon mustard to the cheese sauce.
- To make ahead, assemble the dish up to baking, cover with foil, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes to the baking time.
- For a gluten-free version, use gluten-free pasta and gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
