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The Best Lobster Mac and Cheese recipe 2021

This lobster mac and cheese is ultra creamy macaroni with two types of cheese and plenty of chunks of lobster meat, all baked together to golden brown perfection. A rich and decadent main course or side dish that’s sure to get rave reviews!

You can never go wrong with mac and cheese, especially if it’s slow cooker mac and cheese or jalapeno popper mac and cheese. That being said, lobster mac and cheese is the best I’ve ever had, and it’s easy to make too!

Seafood Mac and Cheese

This is not the macaroni and cheese you grew up with. This lobster mac and cheese is an elegant, grown up version that takes mac and cheese to a whole new level. This seafood mac and cheese is ooey, gooey, cheesy and full of rich melt in your mouth lobster. It’s so insanely delicious. This changes everything when it comes to comfort food. It’s creamy and savory. Your whole family is going to love this. Make for a special occasion and watch it get devoured.

Adding lobster to your mac and cheese makes it fancy and almost extravagant, but still a classic cheesy flavor. Add a side of broccoli or brussel sprouts and homemade rolls and you have dinner that’s restaurant worthy. Top it off with a slice of cheesecake and you’ll truly have a gourmet meal.

The Best Lobster Mac and Cheese recipe 2021
The Best Lobster Mac and Cheese recipe 2021

Ingredients

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Kosher salt

Vegetable oil

1 pound cavatappi or elbow macaroni

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere cheese, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

1 1/2 pounds cooked lobster meat

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

  • Preheat the oven to 375 degrees F.
  • Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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