Description
Indulge in the ultimate comfort food with this creamy, cheesy Lobster Mac and Cheese recipe! Tender chunks of sweet lobster meat are folded into a velvety cheese sauce and baked to perfection for a decadent, restaurant-quality dish that’s ready in just 30 minutes.
Ingredients
– 1 pound elbow macaroni
– 4 tablespoons unsalted butter
– 4 tablespoons all-purpose flour
– 3 cups whole milk
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyère cheese
– 1 pound cooked lobster meat, chopped into bite-sized pieces
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 375°F.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
5. Remove the sauce from heat and stir in the cheddar and Gruyère cheeses until melted and smooth.
6. Fold the cooked macaroni and chopped lobster meat into the cheese sauce. Season with smoked paprika, garlic powder, salt, and pepper.
7. Transfer the lobster mac and cheese to a 9×13-inch baking dish and bake for 20-25 minutes, or until the top is golden and bubbly.
8. Let cool for 5 minutes before serving.
Notes
For a crispy topping, sprinkle the mac and cheese with additional shredded cheese or breadcrumbs before baking. Leftover lobster mac and cheese can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Pasta & Noodles
- Method: Baking
- Cuisine: American