Description
This rich and creamy Lobster Mac and Cheese combines tender corkscrew pasta with a luscious homemade cheese sauce, enhanced by succulent chunks of lobster meat. Baked to golden perfection with a buttery panko breadcrumb topping, this dish is an indulgent twist on a classic comfort favorite, perfect for a special family meal or entertaining guests.
Ingredients
Scale
For the Pasta
- 1 pound corkscrew pasta (cavatappi or cellentani)
- ¾ teaspoon salt
For the Cheese Sauce
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 2 ½ cups water
- 4 cups whole milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Additional Ingredients
- 1 ½ cups chopped cooked lobster meat, plus more for garnish
- ½ cup panko breadcrumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the corkscrew pasta and cook according to package directions until al dente. Drain thoroughly and set aside to keep warm.
- Make the Sauce: In a large skillet, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the water and whole milk while whisking continuously to prevent lumps. Stir in the salt, garlic powder, onion powder, smoked paprika, and pepper. Allow the sauce to simmer gently for 3-5 minutes until it thickens to a creamy consistency.
- Add Cheese: Remove the skillet from heat and gradually stir in the shredded cheddar and mozzarella cheeses until they are fully melted and the sauce is smooth and creamy.
- Add Lobster: Gently fold the chopped cooked lobster meat into the cheese sauce, ensuring even distribution without breaking the lobster pieces.
- Assemble and Bake: Preheat the oven to 375°F (190°C). Combine the cooked pasta with the cheese and lobster sauce in the skillet, mixing well. Transfer the mixture into a greased 9×13-inch baking dish. In a small bowl, mix the panko breadcrumbs with the remaining 2 tablespoons of melted butter and sprinkle evenly over the top of the mac and cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the topping is golden brown, bubbly, and crispy. Remove from the oven and garnish with additional lobster meat before serving.
Notes
- Use fresh or high-quality cooked lobster meat for the best flavor and texture.
- You can substitute whole milk with 2% milk for a slightly lighter dish, but whole milk yields a richer sauce.
- Be careful not to overcook the pasta during boiling; it will cook further in the oven.
- Panko breadcrumbs add a nice crunch; for extra flavor, you can toast them lightly before mixing with butter.
- This dish pairs wonderfully with a simple green salad and a crisp white wine.
