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Lobster Mac and Cheese

This dish combines the creamy, cozy goodness of traditional mac and cheese with the sweet, delicate flavor of fresh lobster.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 -10 servings
Calories 500 kcal

Ingredients
  

  • 1 pound elbow macaroni or cavatappi pasta
  • 2 pounds cooked lobster meat roughly chopped
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 5 cups whole milk warmed
  • 2 cups sharp cheddar cheese freshly grated
  • 1 cup gruyere cheese freshly grated
  • 1/2 cup mascarpone cheese
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat your oven to 375°F (190°C) and butter a 9x13 inch baking dish.
  • Cook pasta in salted water until just al dente (about 2 minutes less than package instructions). Drain and set aside.
  • In a large saucepan, melt 4 tablespoons of butter over medium heat. Add flour and whisk constantly for 1 minute to create a roux.
  • Gradually add warm milk while whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
  • Remove from heat and stir in both kinds of cheese, mascarpone, Dijon mustard, cayenne, and garlic powder. Season with salt and pepper.
  • Fold in the cooked pasta and lobster meat gently until well combined.
  • Transfer the mixture to your prepared baking dish.
  • Melt remaining butter and mix with panko breadcrumbs. Sprinkle over the mac and cheese.
  • Bake for 25-30 minutes until golden brown and bubbling.
  • Let rest for 5 minutes, garnish with parsley, and serve hot.