There’s something about lobster mac and cheese that just feels like the ultimate comfort indulgence. This recipe takes the creamy, cheesy classic I grew up with and gives it a rich, elegant upgrade. Tender chunks of lobster are mixed into a velvety cheese sauce made with sharp cheddar and Gruyère, then finished with a golden, buttery breadcrumb topping for that perfect crunch. It’s a dish that feels fancy without being fussy. Perfect for a cozy night in, a family celebration, or anytime you want to treat yourself to something extra special.

Difficulty Level: moderate

30 min Prep
30 min Cook
1 hr Total
6 Servings

Ingredients

  • 8 oz elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 2 cups milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 lb cooked lobster meat, chopped
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
  3. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, until lightly golden.
  4. Gradually whisk in the milk, garlic powder, and cayenne pepper. Cook until the sauce thickens, then stir in the cheeses until melted and smooth.
  5. Fold the cooked macaroni and lobster meat into the cheese sauce, then season with salt and pepper to taste.
  6. Transfer the mixture to a greased baking dish. In a separate bowl, mix the panko breadcrumbs with olive oil, then sprinkle over the top of the macaroni and cheese.
  7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
  8. Let it cool for a few minutes before serving, and enjoy your delicious lobster mac and cheese.

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Nutrition

Calories: 650cal
Carbohydrate: 50g
Protein: 30g
Fat: 35g
Cholesterol: 90mg
Sodium: 800mg
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