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–+ servings

Oven-Baked Lobster Mac and Cheese

A rich, creamy baked mac and cheese made with tender elbow macaroni, sharp cheddar, Gruyère, Parmesan, and generous pieces of cooked lobster. This indulgent seafood pasta casserole has a silky cheese sauce and a golden buttery panko topping.
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Prep Time 25 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 1 hour
Course Casserole, Comfort Food, Main Course, Pasta, Seafood
Cuisine American
Servings 8
Calories 690 kcal

Ingredients
  

  • 12 oz elbow macaroni uncooked
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk warmed
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt plus more for pasta water
  • 1/2 tsp black pepper
  • 1 tsp paprika smoked or sweet
  • 2 cups sharp cheddar cheese shredded from a block
  • 1 cup Gruyère cheese shredded from a block
  • 1 lb cooked lobster meat chopped into good-sized pieces
  • 1/2 cup grated Parmesan cheese optional
  • 2 tbsp butter melted, for topping
  • 1 cup panko breadcrumbs for topping
  • fresh parsley optional, for garnish

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Cook the elbow macaroni in well-salted boiling water until 1 minute shy of al dente, then drain well.
  • Spread the drained macaroni in the prepared baking dish and stir lightly so it does not clump.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat.
  • Whisk in the flour and cook for 1–2 minutes, until smooth, foamy, and slightly nutty.
  • Slowly pour in the warmed milk while whisking constantly.
  • Cook for 4–6 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
  • Whisk in the Dijon mustard, kosher salt, black pepper, and paprika.
  • Reduce the heat to low and add the cheddar and Gruyère one handful at a time, whisking until smooth between additions.
  • Stir in the Parmesan cheese if using.
  • Gently fold the cooked lobster meat into the cheese sauce.
  • Pour the lobster cheese sauce over the macaroni and spread it evenly into the corners.
  • Stir together the melted butter and panko breadcrumbs, then sprinkle evenly over the top.
  • Bake for 20–25 minutes, until the topping is golden and the edges are bubbling.
  • Optional: Broil for 1–2 minutes for a deeper crust, watching carefully.
  • Let the mac and cheese rest for at least 10 minutes before serving.
  • Sprinkle with fresh parsley if desired and serve warm.

Notes

Warm the milk before adding it to the roux for the smoothest sauce. Add the lobster gently so the pieces stay intact.

Nutrition

Calories: 690kcal
Keyword baked macaroni, Gruyère, lobster mac and cheese, panko topping, Seafood Pasta
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