Romantic Lobster Mac Cheese (Printable version)
Rich lobster and cheese baked with pasta, topped with crisp breadcrumbs for a special meal.
# Ingredient List:
→ Pasta
01 - 12 oz elbow macaroni or cavatappi
→ Lobster
02 - 12 oz cooked lobster meat, chopped
→ Cheese Sauce
03 - 4 tbsp unsalted butter
04 - 1 small shallot, finely minced
05 - 2 cloves garlic, minced
06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk, warmed
08 - 1/2 cup heavy cream
09 - 1 1/2 cups shredded Gruyère cheese
10 - 1 1/2 cups shredded sharp white cheddar
11 - 1/2 cup grated Parmesan cheese
12 - 1 tsp Dijon mustard
13 - 1/2 tsp paprika
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
16 - Pinch cayenne pepper
→ Topping
17 - 3/4 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley
# How to Make It:
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 pasta until just al dente according to package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 4 tbsp butter. Add shallot and cook for 2 minutes until softened. Add garlic and cook 1 minute until fragrant.
04 - Sprinkle flour into the saucepan, whisking constantly for 1-2 minutes to form a roux. Do not allow the mixture to brown.
05 - Gradually whisk in warm milk and cream, stirring constantly until smooth and thickened, about 4-5 minutes.
06 - Reduce heat to low. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, paprika, salt, black pepper, and cayenne. Mix until completely melted and sauce is smooth.
07 - Fold cooked pasta and lobster meat into the cheese sauce until evenly coated.
08 - Pour the mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs, melted butter, and parsley. Mix until well blended.
10 - Sprinkle breadcrumb mixture evenly over the pasta. Bake for 18-22 minutes until golden brown and bubbling. Let rest 5 minutes before serving.
# Expert Suggestions:
01 -
- The three cheese blend creates an impossibly velvety sauce that clings to every curve of pasta
- Lobster turns a childhood comfort food into an elegant dish worthy of special occasions
- You get all the luxury of a restaurant seafood pasta for a fraction of the cost
02 -
- Warming your milk before adding it to the roux prevents those frustrating lumps that ruin the texture
- Undercook your pasta by 2 minutes since it absorbs liquid and continues cooking in the oven
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts
03 -
- Use freshly grated nutmeg instead of or alongside the paprika for a subtle warmth that people can't quite identify
- Stir a splash of sherry or white wine into the sauce after adding the cream for another layer of complexity