Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually 7-9 minutes. Drain and set aside.
- 2
- 3
Add Milk
Gradually pour in the milk while continuing to whisk, ensuring no lumps form. Cook for about 5 minutes until the mixture thickens.
- 4
Incorporate Cheeses
Reduce heat to low, then add the shredded aged cheddar and Swiss cheese to the thickened milk mixture. Stir until the cheese is fully melted and the sauce is creamy.
- 5
Combine Lobster and Pasta
Fold in the cooked macaroni and lobster meat into the cheese sauce. Make sure everything is well combined.
- 6
Season
Add chopped scallions, salt, black pepper, and paprika. Stir well to combine and taste to adjust seasoning as needed.
- 7
Bake (Optional)
If you prefer a baked version, transfer the mac and cheese mixture to a greased baking dish. Top with additional cheese and breadcrumbs if desired. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes until golden and bubbly.
- 8
Serve
Spoon the lobster mac and cheese into bowls and serve hot. Garnish with extra scallions if desired.