Lobster Mac and Cheese
Homemade Lobster Mac and Cheese with tender lobster and a creamy cheese sauce — an indulgent comfort food perfect for holidays or date night.
Servings: 6
Calories: 963kcal
Ingredients
- 16 ounces lobster meat cooked, chopped, about 2 cups
- 16 ounces elbow macaroni
- 4 Tablespoons salted butter
- ⅓ cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup half and half
- 2 ¾ cups milk
- 2 cups sharp cheddar cheese shredded
- 1 ¼ cups mozzarella shredded
- ½ cup Parmesan cheese shredded
Topping
- 1 ½ cup Italian style bread crumbs
- 4 Tablespoons melted butter
- 2 Tablespoons Parmesan cheese grated
- 1 teaspoon chopped fresh parsley or ½ teaspoon dried parsley
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease a 9x13 inch pan and set aside.
- Combine topping ingredients in a small bowl. Set aside.
- Cook pasta to al dente according to package directions. Drain and run under cold water and set aside.
- While pasta is cooking, melt butter over medium heat in a saucepan. Stir in onion powder, garlic powder, dried mustard, salt, and pepper. Add in flour and whisk to combine it.
- Slowly add half and half, then milk while whisking to combine. The mixture will be very thick at first but will smooth out as you continue adding liquid.
- Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer for 1 to 2 minutes or until thickened while whisking constantly.
- Remove from heat and stir in the cheeses, whisking until the sauce is smooth and melted.
- Combine the sauce and the pasta. Gently stir in half of the lobster meat.
- Pour the mixture into the prepared pan and spread out evenly.
- Add remaining lobster meat on top and then sprinkle with the topping mixture.
- Bake at 400 degrees Fahrenheit in preheated oven for 18-20 minutes or until bubbly and topping is browned.
Video
Notes
Fridge: Store leftover lobster mac and cheese in an airtight container for up to 4 days.
Freezer: I don't recommend freezing this dish because the milk and cheese sauce will not keep a nice consistency after thawing and reheating.
Reheat in the oven at 350 degrees Fahrenheit for about 10-15 minutes, or until hot throughout. Keep an eye on the casserole and cover if the topping is getting too dark. You can also reheat, covered, in the microwave.
Nutrition
Calories: 963kcal | Carbohydrates: 92g | Protein: 49g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1670mg | Potassium: 656mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1333IU | Vitamin C: 1mg | Calcium: 766mg | Iron: 3mg