Lobster Mac & Cheese Recipe

Name: Lobster Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt; vegetable oil; 1 lb cavatappi pasta or 1 lb elbow macaroni; 1 quart milk; 8 tablespoons unsalted butter, divided; 1/2 cup all-purpose flour; 12 ounces gruyere cheese, grated (4 cups); 8 ounces extra-sharp cheddar cheese, grated (2 cups); 4 ounces blue cheese, such as Roquefort, crumbled; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon nutmeg; crushed red pepper flakes (optional); 1 1/2 lbs cooked lobster meat; 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

Servings: persons

kosher salt
vegetable oil
1 lb cavatappi pasta or 1 lb elbow macaroni
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
12 ounces gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar cheese, grated (2 cups)
4 ounces blue cheese, such as Roquefort, crumbled
1/2 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg
crushed red pepper flakes (optional)
1 1/2 lbs cooked lobster meat
1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

1
Try Ina's variation on this dish with lobster!
2
Preheat the oven to 375u00b0F.
3
Drizzle oil into a large pot of boiling salted water.
4
Add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
5
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
6
Cook over low heat for 2 minutes, stirring with a whisk.
7
Still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
8
Off the heat, add the Gruyere, cheddar, Roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
9
Add the cooked macaroni and lobster and stir well.
10
Place the mixture in 6 to 8 individual gratin dishes.
11
Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
12
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
13
Enjoy!

1509

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: kosher salt, vegetable oil, 1 lb cavatappi pasta or 1 lb elbow macaroni, 1 quart milk, and more.

Yes, Lobster Mac & Cheese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lobster Mac & Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions