Lobster Mac Cheese (Printable Version)
A cheesy blend of lobster and multiple cheeses baked atop tender cavatappi pasta with a crunchy topping.
# Ingredients Required:
→ Pasta
01 -
450 g dry cavatappi pasta, shells or elbow macaroni
→ Cheese Blend
02 -
225 g Gruyere cheese, shredded
03 -
225 g sharp cheddar cheese, shredded
04 -
115 g white cheddar, mozzarella or Monterrey Jack cheese, shredded
→ Sauce Base
05 -
113 g unsalted butter
06 -
60 g all-purpose flour
07 -
720 ml whole milk, room temperature
08 -
240 ml half and half or heavy cream, room temperature
09 -
Pinch of nutmeg
10 -
½ tsp dried mustard powder
11 -
1 tsp garlic powder
12 -
¼ tsp ground black pepper
13 -
Salt to taste
→ Lobster
14 -
450-680 g cooked lobster meat, chopped into bite-sized pieces
→ Topping
15 -
60 g Panko or regular breadcrumbs
16 -
30 g butter, melted
17 -
15 g Parmesan cheese, grated
→ Garnish
18 -
Fresh parsley, finely chopped (optional)
# Guide to Cooking:
01 -
Preheat the oven to 200°C. Grease a 3-quart (23x33 cm) baking dish evenly with melted butter or cooking spray. Set aside.
02 -
In a small bowl, combine the breadcrumbs, melted butter, and grated Parmesan cheese. Set aside.
03 -
Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until just al dente. Drain, reserving approximately 60 ml of the pasta water.
04 -
In a large mixing bowl, combine Gruyere, sharp cheddar, and white cheddar or mozzarella cheeses. Set aside.
05 -
In a large pot or Dutch oven, melt the butter over medium-low heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually pour in the milk while whisking continuously. Slowly whisk in the half and half. Add nutmeg, dried mustard powder, garlic powder, and black pepper. Bring to a gentle boil, then reduce heat and simmer, stirring frequently, for 2 to 3 minutes until thick and smooth.
06 -
Remove the pot from heat and stir in half of the cheese until fully melted. Then add the remaining cheese and mix until smooth and melted.
07 -
Fold the cooked pasta into the cheese sauce. Gently stir in half of the lobster meat. If the mixture appears dry, add portion of reserved pasta water. Season with salt and pepper to taste.
08 -
Transfer the cheesy lobster pasta mixture into the prepared baking dish and spread evenly. Top with the remaining lobster meat and sprinkle the breadcrumb topping evenly over the surface. Bake for 20 to 25 minutes until bubbly and golden brown, being careful not to overcook.
# Extra Suggestions:
01 -
Cook lobster tails a day in advance and refrigerate to ease meat preparation on serving day.
02 -
Avoid overcooking lobster meat to prevent a rubbery texture.