Description
A rich and creamy Lobster Mac and Cheese combining tender chunks of cooked lobster with a savory blend of cheddar and mozzarella cheeses, smoked paprika, and perfectly cooked corkscrew pasta, baked to golden perfection with a buttery panko breadcrumb topping.
Ingredients
Scale
Sauce and Pasta
- 4 tablespoons butter divided use
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups milk whole milk
- 1 pound corkscrew pasta uncooked, such as cavatappi or cellentani
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
Cheese and Lobster
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 1/2 cups chopped cooked lobster meat plus more for garnish
Topping and Garnish
- 1/2 cup panko breadcrumbs
- 2 tablespoons chives thinly sliced
- Cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray to prevent sticking.
- Make the Roux: Melt 2 tablespoons of butter in a large pot over medium heat. Add the flour and whisk continuously until combined and bubbling, about 30 seconds, to cook out the flour taste.
- Add Liquids: Gradually pour in the water while whisking until the mixture is smooth and just thickened. Then add the milk and whisk until fully combined to create a creamy base.
- Combine Pasta and Seasonings: Stir in the corkscrew pasta, salt, garlic powder, onion powder, smoked paprika, and pepper. Bring the mixture to a gentle simmer to cook the pasta.
- Cook Pasta: Simmer for 12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
- Add Cheese: Reduce heat to low and stir in shredded cheddar and mozzarella cheeses. Continue stirring until the cheese melts into a smooth sauce.
- Fold in Lobster: Gently fold the chopped cooked lobster meat into the cheesy pasta mixture until evenly incorporated.
- Prepare Topping: Melt the remaining 2 tablespoons of butter and mix with the panko breadcrumbs to coat evenly.
- Assemble and Bake: Transfer the lobster mac and cheese mixture to the prepared baking dish. Evenly sprinkle the buttered panko breadcrumbs over the top.
- Bake: Bake in the preheated oven for 15 minutes or until the topping is golden brown and crisp.
- Garnish and Serve: Sprinkle thinly sliced chives over the top and garnish with additional lobster chunks if desired. Serve immediately while hot and creamy.
Notes
- Shred your own cheese for best melting results—pre-shredded cheese often contains anti-caking agents that can affect texture.
- Feel free to substitute other short pasta shapes; adjust cooking time according to package instructions and add extra milk if using larger pasta.
- Ensure the lobster meat is cooked and chopped before starting the recipe; it can be chilled beforehand for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 120 mg
