Classic Baked Lobster Mac and Cheese
This decadent baked lobster mac and cheese combines tender lobster meat with a creamy three-cheese sauce and elbow macaroni, topped with buttery breadcrumbs for a perfect golden crust. Ideal for a comforting, elegant pasta dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Pasta
- Sauce
- Cheese
- Sauce
- Seasoning
- Topping
Let’s make it
Preheat the oven to 190°C (375°F). Butter a 9x13 inch baking dish and set aside.
Pasta
Cook the elbow macaroni in boiling salted water until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
Sauce
In a large saucepan, melt 60 grams butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Sauce
Whisk in the flour and cook, stirring constantly, for about 2 minutes to form a roux without browning.
Sauce
Gradually whisk in the whole milk until the sauce is smooth. Cook, stirring often, until the sauce thickens and coats the back of a spoon, about 8-10 minutes.
Sauce
Remove from heat and stir in sharp cheddar, mozzarella, and 50 grams parmesan cheese until melted and smooth. Season with dry mustard, paprika, salt, and black pepper to taste.
Main Mix
Fold the cooked macaroni and chopped lobster meat into the cheese sauce until well combined.
Topping
Pour the mixture into the prepared baking dish. In a small bowl, mix the breadcrumbs with melted butter and sprinkle evenly over the top. Sprinkle remaining parmesan cheese on top.
Bake
Bake uncovered for 25-30 minutes, until the top is golden brown and the sauce is bubbly. Let stand for 5 minutes before serving.
Tips & notes
Use fresh, cooked lobster meat for best flavor. Do not overcook the macaroni before baking to prevent mushiness. Letting the dish rest after baking helps the sauce thicken slightly for a creamier texture.
Saving it for later
Store leftover lobster mac and cheese in an airtight container in the refrigerator for up to 3 days. Avoid freezing as the texture may change.
Reheating
Reheat leftovers in a preheated oven at 175°C (350°F) covered with foil to prevent drying out, for 15-20 minutes until warmed through. Alternatively, microwave individual portions covered, stirring halfway through.
