Description
This Extra Creamy Lobster Mac and Cheese is a decadent twist on the classic comfort food, combining tender pieces of lobster with a rich, velvety cheese sauce made from sharp cheddar, Gruyere, and Parmesan cheeses. Baked until bubbly and topped with a golden, buttery breadcrumb crust, this dish offers a perfect balance of creamy texture and seafood flavor, ideal for special occasions or a luxurious family meal.
Ingredients
Pasta and Lobster
- 8 ounces lobster meat (cooked, chopped, about 2 cups)
- 16 ounces cavatappi pasta (or penne, shells, or other medium pasta)
Sauce
- ⅓ cup salted butter
- ⅓ cup all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon Old Bay Seasoning
- ¼ teaspoon black pepper (or to taste)
- 2 ¾ cups milk
- ½ cup half and half (or light cream)
- 2 cups shredded sharp cheddar cheese
- 1 ¼ cups shredded Gruyere cheese (or Swiss cheese, mozzarella, or havarti)
- ½ cup shredded Parmesan cheese
Topping
- ½ cup seasoned bread crumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley (or ½ teaspoon dried parsley)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Make the Topping: In a small bowl, combine the seasoned bread crumbs, melted butter, grated Parmesan cheese, and chopped parsley. Set this mixture aside for topping the mac and cheese later.
- Cook Pasta: Boil the cavatappi pasta according to the package directions until it is al dente. Drain the pasta and rinse it under cold water to stop the cooking process, then set aside.
- Create the Roux: In a medium-sized saucepan over medium heat, melt the ⅓ cup of salted butter. Stir in the ⅓ cup all-purpose flour along with onion powder, dry mustard powder, salt, Old Bay Seasoning, and black pepper. Cook the mixture, stirring constantly, for about 2 minutes to form a roux.
- Add Liquids Gradually: In a separate container, combine the milk and half and half. Slowly add this mixture to the roux a little at a time, whisking continuously. This prevents lumps and helps create a smooth base. The sauce will initially be very thick but will smooth out as all the liquid is incorporated.
- Cook Sauce to Thicken: Bring the mixture to a boil while whisking, then reduce heat and simmer for 1 to 2 minutes until the sauce thickens further and becomes creamy.
- Melt Cheeses: Remove the saucepan from heat and stir in the shredded sharp cheddar, Gruyere, and Parmesan cheeses. Whisk until all the cheese is melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Mix the cheese sauce with the cooked pasta until well coated. Gently fold in half of the chopped lobster meat. Spread this mixture evenly into the prepared baking pan.
- Add Remaining Lobster and Topping: Scatter the remaining lobster meat evenly on top of the pasta mixture. Then sprinkle the prepared breadcrumb topping evenly over the lobster layer.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the breadcrumb topping is nicely browned. Avoid overcooking to keep the macaroni creamy.
Notes
- Use cooked lobster meat to save time; fresh cooked lobster is preferred for best flavor.
- If Gruyere cheese is unavailable, Swiss, mozzarella, or havarti are good substitutes.
- Old Bay Seasoning adds a subtle seafood-friendly spice but can be adjusted or omitted based on your taste.
- Ensure you do not overcook the baked mac and cheese to maintain its creamy texture.
- For added freshness, garnish with extra chopped parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
