Buttery Lobster Mac & Cheese
A rich and creamy dish that combines classic mac and cheese with indulgent buttery lobster, perfect for special occasions or cozy nights.
Ingredients
Main Ingredients
- 1 lb lobster meat, cooked & chopped
- 8 oz elbow macaroni (or shells)
- 2 cups shredded sharp cheddar
- 1 cup gruyère or mozzarella, shredded
- 1/2 cup Parmesan, grated
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1/2 cup heavy cream (optional for extra richness)
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- to taste Salt & black pepper
- 1/2 cup panko breadcrumbs (for topping)
- 1 tbsp butter, melted (for topping)
Instructions
Preparation
- Cook the pasta until al dente, drain it, and set aside.
- In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the warm milk and cream. Stir until it thickens (about 3–5 minutes).
- Add garlic powder, paprika, salt, and pepper. Lower the heat and stir in the cheddar, gruyère, and Parmesan. Mix until it’s smooth and creamy.
- Add the cooked pasta and lobster chunks into the cheese sauce and gently fold everything together.
Baking
- Pour the mixture into a buttered baking dish.
- Mix the panko with 1 tablespoon of melted butter and sprinkle it on top.
- Bake at 375°F (190°C) for 20–25 minutes, or until it’s golden and bubbly on top.
Serving
- Serve hot, garnished with chopped fresh parsley, a sprinkle of paprika or cayenne pepper, and a squeeze of lemon juice if desired.
Notes
For a gourmet touch, drizzle a little truffle oil on top before serving. Ensure pasta is cooked al dente, and warm milk for smoother sauce.