Description
This Lobster Mac and Cheese features tender cavatappi pasta enveloped in a rich, creamy cheese sauce made with Gruyere, cheddar, and Parmesan, combined with succulent cooked lobster meat. Baked to golden perfection with a crispy Parmesan-panko topping, this luxurious dish is perfect for special occasions or indulgent family dinners.
Ingredients
Scale
Pasta
- 16 ounces cavatappi pasta
Cheese Sauce
- ½ cup unsalted butter (divided)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- ½ cup all-purpose flour
- ½ cup chicken or vegetable broth
- 3½ cups milk (warmed to 115 degrees F)
- 12 ounces Gruyere cheese (shredded)
- 8 ounces cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated, divided)
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
Additional Ingredients
- 1½ pounds cooked lobster meat
- ¼ cup panko breadcrumbs
- Fresh chopped parsley (for garnish)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375 degrees F. Spray a 4-quart casserole dish with cooking spray and set aside.
- Cook Pasta: Cook the cavatappi pasta in salted boiling water according to package instructions until al dente. Drain well and set aside.
- Melt Butter and Cook Aromatics: Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and sauté for 30 seconds until fragrant.
- Make Roux: Sprinkle the flour into the onion and garlic mixture and cook over low heat for 2 minutes, whisking constantly to avoid lumps, until it turns a light golden color.
- Add Liquids: Gradually whisk in the chicken or vegetable broth, scraping any browned bits from the bottom of the pan. Then pour in the warm milk while continuing to whisk, bringing the mixture to a gentle simmer over medium heat until the sauce thickens and becomes smooth.
- Add Cheese and Seasonings: Remove the sauce from heat. Stir in the Gruyere, cheddar, and all but 2 tablespoons of the Parmesan cheese, along with kosher salt, black pepper, and nutmeg. Mix until cheeses are fully melted and combined.
- Combine Pasta and Lobster: Add the cooked cavatappi pasta and the cooked lobster meat into the cheese sauce. Stir thoroughly to coat evenly.
- Transfer to Casserole Dish: Pour and spread the mac and cheese mixture evenly into the prepared casserole dish.
- Prepare Topping: Melt the remaining butter and mix it into the panko breadcrumbs and the reserved 2 tablespoons of Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake and Serve: Bake the casserole in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the breadcrumb topping is golden brown. Garnish with fresh chopped parsley and serve hot.
Notes
- For best results, use freshly grated cheese instead of pre-shredded varieties for better melting and texture.
- Adjust seasoning with extra salt or pepper according to taste preference.
- If desired, substitute chicken broth for vegetable broth to keep it pescatarian-friendly.
- Ensure lobster meat is cooked and chopped before combining; leftover lobster works perfectly.
- Use warm milk to help the sauce thicken smoothly without lumps.
- To add a crunchy texture, consider broiling the casserole for 1-2 minutes after baking but watch closely to prevent burning.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently to avoid drying out.
