Lobster Mac & Cheese By Ina Garten Recipe

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

Servings: persons

1 teaspoon kosher salt (to taste)
1 tablespoon vegetable oil (for cooking pasta)
1 lb cavatappi pasta or 1 lb elbow macaroni
1 quart milk or 4 cups milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
12 ounces gruyere cheese or 4 cups gruyere cheese, grated
8 ounces extra-sharp cheddar cheese or 2 cups extra-sharp cheddar cheese, grated
1/2 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg
1 1/2 lbs cooked lobster meat
1 1/2 cups fresh white breadcrumbs or 5 slices fresh white breadcrumbs, crusts removed
1 teaspoon mustard powder (optional)

1
Directions.
2
Preheat the oven to 375 degrees F.
3
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
4
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. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and mustard powder then cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
5
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

1429

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 teaspoon kosher salt (to taste), 1 tablespoon vegetable oil (for cooking pasta), 1 lb cavatappi pasta or 1 lb elbow macaroni, 1 quart milk or 4 cups milk, and more.

Yes, Lobster Mac & Cheese By Ina Garten 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 By Ina Garten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions