Ingredients
Pasta
- 1 pound elbow macaroni
Lobster
- 2 cups cooked lobster meat
Cheese Sauce
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded gruyère cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1/2 teaspoon paprika
Topping
- 1 cup panko breadcrumbs
- 1 tablespoon butter
- Chopped fresh parsley, for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: Boil the elbow macaroni in salted water until al dente, about 8-10 minutes. Drain well and set aside to cool slightly.
- Make Cheese Sauce: In a large pot, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux, stirring constantly to avoid browning. Gradually whisk in the whole milk and heavy cream, continuing to whisk until the sauce thickens and coats the back of a spoon.
- Incorporate Cheeses and Season: Remove the pot from heat and stir in shredded sharp cheddar, gruyère, and mozzarella until fully melted and smooth. Season the cheese sauce with salt, freshly ground black pepper, and paprika to taste.
- Combine Pasta and Lobster: Fold the cooked macaroni and tender lobster meat into the cheese sauce gently, ensuring an even distribution of lobster without breaking the pieces.
- Assemble in Baking Dish: Pour the lobster mac and cheese mixture into the prepared baking dish, spreading it evenly.
- Prepare Topping: Melt 1 tablespoon of butter and toss it with the panko breadcrumbs until evenly coated. Sprinkle the buttery breadcrumbs evenly over the top of the mac and cheese for a golden crunchy crust.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the breadcrumb topping is golden brown and the cheese sauce is bubbling around the edges.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving to add a touch of color and freshness.
Notes
- Use freshly shredded cheeses for the best melting texture and flavor.
- Do not overcook the lobster; add it at the end to keep it tender and juicy.
- This dish is make-ahead friendly; assemble it and refrigerate, then bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Kosher
