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Lobster Mac and Cheese

This creamy Lobster Mac and Cheese takes comfort food to another level with rich cheddar and Gruyere cheese mingling with succulent lobster chunks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 oz elbow macaroni Cook according to package instructions
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Gruyere cheese Can be substituted with fontina or monterey jack
  • 2 cups milk
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder Tip: Toast for more flavor
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
Lobster and Topping
  • 1 cup cooked lobster meat, chopped Can substitute with shrimp or crab
  • 1/2 cup breadcrumbs For topping
  • 2 tablespoons parsley, chopped For garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
  3. In a saucepan, melt the butter over medium heat. Add the flour and whisk to create a roux. Gradually add the milk and cream, whisking continuously until the sauce thickens.
  4. Stir in the cheddar, Gruyere cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix until the cheese is melted and smooth.
  5. Combine the cooked macaroni and lobster meat into the cheese sauce until well coated.
Baking
  1. Pour the mixture into a baking dish. Top with breadcrumbs.
  2. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
  3. Garnish with chopped parsley and serve hot!

Notes

Can be made ahead of time and refrigerated. Leftovers can be stored in an airtight container for 3-4 days, or frozen for up to 2 months. Reheat in oven or microwave.