Sweet lobster, creamy cheese and a crunchy panko topping come together to make the BEST Lobster Mac and Cheese recipe! Perfect for any special occasion or casual meal!
Ingredients
- 1 pound elbow pasta , cooked according to box al dente
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups whole milk
- 1 cup swiss cheese , shredded
- 1/2 cup aged gouda , shredded
- 2 tablespoons chives , chopped
- 2 cups lobster , cooked and roughly chopped
- kosher salt & freshly ground pepper
- 2 tablespoons olive oil
- 1 cup panko bread crumbs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
Instruction
- In a small skillet, heat the olive oil and add the panko bread crumbs, Kosher salt, pepper, smoked paprika and garlic powder.
- Heat, stir and brown for 3-4 minutes until fragrant.
- Remove from the heat and set aside.
- Preheat the oven to 350°F and coat a large casserole dish with cooking spray or butter.
- In a large, heavy bottom saucepan, melt the butter. Whisk in the flour until a paste forms. Continue to cook on medium heat until paste turns a light brown and is smooth, then whisk in the milk.
- Whisk in the the shredded cheeses, blending until smooth.
- Combine the cooked pasta with the hot cheese sauce.
- Test for seasoning and then add Kosher salt or cracked pepper sparingly. This will vary based on how salty your cheese was and personal preference.
- Lightly toss the macaroni mixture with chopped lobster and chives, reserving a few pieces for topping at the very end, if desired. Transfer the macaroni mixture to the prepared casserole dish. Top the mac and cheese with the panko topping.
- Bake, uncovered for 15 minutes.
- Garnish with the scallions, chives or parsley and reserved lobster chunks. Serve hot.
- If you tried this recipe, come back and let us know how it was in the comments or ratings.
