Description
This Decadent Buttery Lobster Mac & Cheese is a luxurious twist on the classic comfort food. Creamy cheddar cheese sauce is enriched with tender lobster meat and topped with crunchy panko breadcrumbs, then baked to golden perfection. Perfect for a special dinner or an indulgent treat.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Lobster & Cheese Sauce
- 1 cup cooked lobster meat
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
Topping & Seasoning
- 1 cup panko breadcrumbs
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
Instructions
- Cook Macaroni: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside to keep warm.
- Make Roux: In the same pot, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for about 2 minutes to form a roux, which will thicken the sauce.
- Prepare Cheese Sauce: Gradually whisk in whole milk until the mixture is smooth and cook for 3 to 5 minutes until slightly thickened. Remove from heat and fold in shredded sharp cheddar cheese until fully melted and creamy.
- Add Lobster and Season: Gently mix in the cooked lobster meat and season with salt, pepper, garlic powder, and paprika to taste, ensuring the flavors are well combined.
- Bake: Preheat the oven to 350°F (175°C). Transfer the lobster mac and cheese mixture into a baking dish, evenly sprinkle panko breadcrumbs on top, and bake for 25 to 30 minutes, or until the top is golden brown and bubbly.
Notes
- Use fresh or thawed cooked lobster meat for best flavor and texture.
- For a lower-fat version, substitute whole milk with 2% milk and reduce butter slightly.
- You can add a pinch of cayenne pepper for a subtle spicy kick.
- Let the baked mac and cheese rest for 5 minutes before serving to help it set.
- Using sharp cheddar gives the dish a robust cheesy flavor; feel free to mix in some Gruyère for added depth.
