Lobster Mac N’ Cheese Recipe

Cook pasta

Preheat a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 1 lb cavatappi and cook 1–2 minutes less than package instructions so the pasta is just under al dente (it will finish cooking in the oven). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prep lobster

If lobster is refrigerated, bring to room temperature for 10–15 minutes. In a medium bowl, toss the roughly chopped lobster meat with 2 tablespoons melted butter, 1 tablespoon lemon juice, and 1 tablespoon chopped parsley. Season lightly with a pinch of salt and set aside.

Make roux

In a medium heavy saucepan over medium heat, melt 4 tablespoons butter. Add 1 tablespoon flour and whisk constantly for 1–2 minutes until the mixture becomes fragrant and slightly golden (do not brown).

Add liquids and thicken

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, followed by 1 tablespoon dry white wine (if using). Whisk constantly until the sauce thickens and begins to simmer, about 4–6 minutes. Reduce heat to low.

Finish sauce with cheeses and seasoning

Whisk in 2 ounces softened cream cheese until smooth. Remove from heat briefly and gradually add 2 cups grated sharp cheddar and 1 cup grated gruyère, stirring until completely melted and smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water a little at a time to reach a creamy, pourable consistency.

Mix pasta, lobster, and sauce

Preheat oven to 375°F (190°C). In a very large bowl (or the pot used to cook pasta), combine the drained cavatappi with the cheese sauce, gently folding to coat. Fold in the seasoned lobster meat, reserving a small handful (about 1/4 cup) to sprinkle on top if desired. If mixture seems tight, add up to 1/2 cup reserved pasta water to loosen. Stir in 1/2 cup extra grated cheddar if using for extra cheesiness.

Transfer to baking dish

Butter or spray a 9x13-inch (or similar size) baking dish. Transfer the macaroni and lobster mixture into the dish and spread into an even layer.

Prepare breadcrumbs

In a medium bowl, combine 1 cup panko breadcrumbs, 3 tablespoons melted butter, 2 teaspoons minced garlic, 2 tablespoons chopped parsley, 2 tablespoons grated Parmesan, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes (optional), 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss until breadcrumbs are evenly coated and slightly moist.

Top casserole

Sprinkle the breadcrumb mixture evenly over the surface of the assembled mac n’ cheese. Scatter the reserved lobster pieces on top and finish with the optional 1/2 cup extra grated cheddar.

Bake

Place the baking dish on a sheet pan to catch any drips and bake in the preheated 375°F oven until the topping is golden brown and the sauce is bubbling around the edges, about 20–25 minutes. If you want a more browned topping, broil on high for 1–2 minutes while watching carefully.

Rest and garnish

Remove from oven and let rest 5 minutes. Sprinkle with chopped chives or parsley and an extra pinch of lemon zest if desired. Serve hot.