Description
Indulge in this decadent buttery lobster mac & cheese, combining tender elbow macaroni with succulent lobster meat in a rich, creamy cheddar cheese sauce, topped with crunchy panko breadcrumbs and baked to golden perfection.
Ingredients
Scale
Pasta and Lobster
- 8 oz elbow macaroni
- 1 cup cooked lobster meat
Cheese Sauce
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
Topping and Seasonings
- 1 cup panko breadcrumbs
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
Instructions
- Cook Pasta: Bring salted water to a boil and cook elbow macaroni until al dente, about 8-10 minutes. Drain the macaroni and set aside.
- Make Roux: In the same pot, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 2 minutes, stirring constantly to form a smooth roux without browning.
- Add Milk and Cheese: Gradually whisk in the whole milk to avoid lumps and cook the mixture for 3-5 minutes until it thickens slightly. Remove from heat and fold in the shredded sharp cheddar cheese until fully melted and smooth.
- Combine Lobster and Seasonings: Gently stir in the cooked lobster meat along with salt, black pepper, garlic powder, and paprika to taste, ensuring an even distribution of flavors.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the lobster mac & cheese mixture into a baking dish, evenly sprinkle the panko breadcrumbs on top, and bake for 25-30 minutes until the topping is golden brown and crispy.
Notes
- Use freshly cooked lobster meat for best flavor and texture.
- Adjust seasoning to your preference, especially the garlic powder and paprika for a slight smoky kick.
- Panko breadcrumbs add crispiness; you can substitute with regular breadcrumbs if needed.
- The mac and cheese can be prepared ahead and refrigerated; bake just before serving.
- For extra richness, you can mix in a tablespoon of cream cheese with the cheddar.
