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Lobster Mac and Cheese Recipe

American · Main course · 50 min total

A decadent twist on classic mac and cheese, featuring tender lobster meat in a creamy, three-cheese sauce with a crispy breadcrumb topping.

Ingredients

• 1 lb (450g) elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 8 oz (225g) sharp cheddar cheese, shredded
• 4 oz (115g) Gruyère cheese, shredded
• 4 oz (115g) cream cheese, softened
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/8 tsp cayenne pepper (optional)
• 1 lb (450g) cooked lobster meat, chopped
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook macaroni in salted boiling water until al dente, about 7 minutes. Drain and set aside.
3. In a large saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute.
4. Gradually whisk in milk and cream. Cook, stirring constantly, until thickened, about 5 minutes.
5. Reduce heat to low. Add cheddar, Gruyère, and cream cheese; stir until melted and smooth. Season with salt, pepper, paprika, and cayenne.
6. Fold in cooked macaroni and lobster meat. Transfer to prepared baking dish.
7. In a small bowl, mix panko with melted butter. Sprinkle over mac and cheese.
8. Bake until bubbly and golden, about 20-25 minutes. Let rest 5 minutes before serving.

Tips

• For extra richness, use a mix of cheddar, fontina, and Gouda.
• If using raw lobster, boil or steam it first, then chop.
• Can be assembled ahead and refrigerated; add 10 minutes to bake time.
• Serve with a side salad to balance richness.

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