The Very Best Lobster Mac and Cheese
Caraluzzi's Recipes

The Very Best Lobster Mac and Cheese

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8


  • 4 tablespoons unsalted butter melted
  • 2 cups panko Japanese breadcrumbs
  • 1 pound dried small shape pasta
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 3/4 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoons mustard powder
  • 2 cups grated extra-sharp white cheddar
  • 1 cup grated gruyere
  • 1/2 cup grated Parmesan
  • 16 ounces cooked lobster meat
  • chopped parsley


  • Preheat oven to 400°F. Coat a 9×13 inch baking dish with cooking spray and set aside.
  • Bring a large covered pot of salted water to a boil over medium-high heat. Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy). Drain pasta and set aside.
  • In a large pot over medium-low heat, melt the butter. Sprinkle the flour over the butter, whisking to combine and make a roux. (It will look like a paste.) Continue cooking, stirring constantly with a wooden spoon, until the roux is golden brown, about 4 minutes. Slowly add the milk and cream, whisking constantly to incorporate and create a béchamel sauce. Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly.
  • Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes. Stir in the salt, pepper, and mustard powder. Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat. Stir the drained pasta into the sauce and toss to coat. Fold in the lobster meat.
  • Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil for easy clean up. Stir the butter into the panko bread crumbs. Sprinkle panko topping evenly over pasta.
  • Bake until golden and bubbling, approximately 20-25 minutes. Allow to cool 15 minutes before serving.
  • Sprinkle with parsley, if desired.


Recipe courtesy of