Description
This Lobster Mac and Cheese is a rich and creamy twist on the classic comfort food. It features tender corkscrew pasta cooked in a velvety cheese sauce made with cheddar and mozzarella, combined with chunks of succulent lobster meat. The dish is then topped with buttery panko breadcrumbs and baked to a golden brown, creating a perfect balance of creamy and crunchy textures. Ideal as a decadent main course or a special side, it’s sure to impress at any dinner.
Ingredients
Scale
Cheese Sauce & Pasta
- 4 tablespoons butter (divided use)
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups milk (whole milk recommended)
- 1 pound corkscrew pasta (uncooked, such as cavatappi or cellentani)
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Lobster & Topping
- 1 1/2 cups chopped cooked lobster meat (plus more for garnish)
- 1/2 cup panko breadcrumbs
- 2 tablespoons chives (thinly sliced)
- Cooking spray
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly coat a 2 or 3-quart baking dish with cooking spray to prevent sticking.
- Make Roux: Melt 2 tablespoons of the butter in a large pot over medium heat. Add the flour and whisk continuously for about 30 seconds until the mixture is smooth and slightly bubbly, creating a roux to thicken the sauce.
- Add Liquids: Gradually pour in the water while whisking to avoid lumps. Once smooth and just thickened, add the milk and whisk thoroughly to combine all liquids evenly.
- Cook Pasta with Seasonings: Stir in the uncooked corkscrew pasta along with salt, garlic powder, onion powder, smoked paprika, and pepper. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Add Cheese: Reduce heat to low and stir in the shredded cheddar and mozzarella cheeses. Continue stirring until the cheese melts and the sauce becomes creamy and smooth.
- Incorporate Lobster Meat: Gently fold in the chopped cooked lobster meat, distributing it evenly throughout the cheesy pasta mixture.
- Transfer to Baking Dish: Pour the mac and cheese mixture into the prepared baking dish, smoothing the top.
- Prepare Topping: Melt the remaining 2 tablespoons of butter, then mix it thoroughly with the panko breadcrumbs to ensure an even buttery coating.
- Bake: Sprinkle the buttered breadcrumbs evenly over the top of the mac and cheese. Bake in the preheated oven for 10 to 15 minutes or until the topping is golden brown and crispy.
- Garnish and Serve: Remove from oven and sprinkle with thinly sliced chives. Add extra chunks of lobster meat on top for garnish if desired. Serve the dish immediately while hot and creamy.
Notes
- This dish combines two types of cheese for a rich and creamy flavor balanced with smoky paprika and spices.
- Using corkscrew pasta like cavatappi helps the sauce cling well for maximum cheesiness in every bite.
- Cooking the pasta directly in the sauce ingredients simplifies the process and infuses it with flavor.
- For extra decadence, garnish with additional lobster meat and fresh chives just before serving.
- Keep an eye on the breadcrumb topping while baking to avoid burning and achieve the perfect golden crust.
Nutrition
- Serving Size: 1 serving
- Calories: 627 kcal
- Sugar: 8 g
- Sodium: 694 mg
- Fat: 30 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 97 mg
