Lobster Mac and Cheese
Lobster mac and cheese is loaded with creamy pasta and chunks of rich buttery lobster meat. Topped with a buttery crumb topping.
Servings 8
Calories 747kcal
Ingredients
- 12 ounces dried pasta I use cavatappi pasta
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 3 ½ cups half n half
- ½ teaspoon dry mustard
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups Gruyere cheese grated
- 3 cups white cheddar cheese
- ½ cup grated parmesan cheese
- 1 pound lobster meat
- For the topping
- ½ cup panko bread crumbs
- ¼ cup grated parmesan cheese
- 2 tablespoons melted butter
- 1 tablespoon fresh parsly chopped
Instructions
- Spray a 9x13 baking dish with cooking spray.
- Preheat oven to 375 degrees.
- Heat a large pot of water to boiling and cook pasta according to the package directions to al dente. Drain and set aside.
- Heat a large skillet to medium-high heat and add butter. Once melted add in the garlic and saute for another minute.
- Add in the flour and whisk. Pour in the half n half, mustard and nutmeg, salt and pepper, and whisk until combined.
- Let come to a simmer just until thickened. Turn off the heat and add in the cheeses. Whisk until creamy and melted.
- Pour the cooked pasta into the baking dish and add the lobster meat.
- Pour the cheese sauce all over the pasta and mix until combined well.
For the topping - In a small bowl mix together the panko bread crumbs, parmesan cheese, and melted butter. Sprinkle topping over the pasta.
- Bake for 30-40 minutes until bubbly and golden brown.
- Let rest 10 minutes, garnish with fresh chopped parsley.
Notes
As the mac and cheese cools this sauce will soak into the pasta.
Nutrition
Serving: 1g | Calories: 747kcal | Carbohydrates: 31g | Protein: 44g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 1083mg | Fiber: 1g | Sugar: 5g
