Lobster Macaroni Cheese Delight (Printable Version)
A creamy blend of lobster, macaroni, cheeses, and crispy breadcrumbs baked to golden perfection.
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Lobster
02 - 2 cooked lobster tails (about 9 oz meat), chopped
→ Cheese Sauce
03 - 3 tbsp unsalted butter
04 - 3 tbsp all-purpose flour
05 - 3 cups whole milk
06 - 2 cups sharp cheddar cheese, shredded
07 - 1/2 cup Gruyère cheese, shredded
08 - 1/2 cup Parmesan cheese, grated
09 - 1 tsp Dijon mustard
10 - 1/2 tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste
→ Breadcrumb Topping
12 - 1 cup fresh breadcrumbs (preferably panko)
13 - 2 tbsp unsalted butter, melted
14 - 2 tbsp fresh parsley, finely chopped
# How-To Steps:
01 - Preheat oven to 400°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook elbow macaroni until al dente according to package directions. Drain thoroughly and set aside.
03 - Melt 3 tbsp butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a smooth paste.
04 - Gradually whisk in milk, stirring continuously to prevent lumps. Simmer for 4–5 minutes until sauce thickens slightly and coats the back of a spoon.
05 - Remove from heat. Stir in cheddar, Gruyère, and Parmesan until completely melted and smooth. Whisk in Dijon mustard, smoked paprika, salt, and pepper.
06 - Gently fold cooked macaroni and chopped lobster meat into cheese sauce until evenly distributed.
07 - Pour mixture into prepared baking dish, spreading evenly.
08 - In a small bowl, combine breadcrumbs, melted butter, and parsley. Mix until evenly coated.
09 - Sprinkle breadcrumb mixture evenly over macaroni and cheese. Bake for 20–25 minutes until golden brown and bubbly. Let rest 5 minutes before serving.
# Helpful Tips:
01 -
- The combination of three cheeses creates this incredibly velvety sauce that clings to every single elbow noodle
- Lobster transforms familiar comfort food into something that feels like a special occasion without being pretentious
02 -
- Overbaking the lobster makes it rubbery, so fold it in gently at the very end
- Grating your own cheese instead of buying pre shredded makes a huge difference in how smoothly it melts
03 -
- Warm your milk slightly before adding it to the roux to prevent lumps from forming
- Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge