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Lobster Mac and Cheese with Gruyère

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This decadent lobster mac and cheese features creamy Gruyère and cheddar sauce, tender lobster, and a crunchy panko topping. It’s an elegant comfort food perfect for celebrations or cozy nights in.

Ingredients

Scale
  • 12 ounces elbow macaroni or cavatappi (about 3 cups)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups Gruyère cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt, plus more for pasta water
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon paprika (optional)
  • 12–16 ounces cooked lobster meat, chopped (tails or claws, fresh or thawed)
  • 1 teaspoon fresh lemon juice
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh parsley, chopped (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 7–8 minutes). Drain well and set aside.
  2. In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook, whisking constantly, for 2 minutes until slightly nutty but not browned.
  3. Slowly whisk in milk and heavy cream. Cook, stirring frequently, until sauce thickens and bubbles gently (about 5–6 minutes).
  4. Remove pan from heat. Stir in Gruyère, cheddar, Parmesan, Dijon mustard, salt, pepper, and paprika (if using) until smooth. Add a splash of milk if sauce is too thick.
  5. Gently fold in lobster meat and lemon juice. Cut lobster into bite-sized pieces before adding.
  6. In a large bowl, toss drained pasta with cheese-lobster sauce until thoroughly coated. Taste and adjust seasoning as needed.
  7. Pour mixture into a 9×13-inch baking dish and spread evenly.
  8. Mix panko breadcrumbs with melted butter and parsley. Sprinkle evenly over pasta.
  9. Bake for 20–25 minutes until top is golden and edges are bubbling. For extra crunch, broil for 2–3 minutes at the end, watching closely.
  10. Let rest for 8–10 minutes before serving. Garnish with extra parsley or a squeeze of lemon if desired.

Notes

For gluten-free, use GF pasta and flour. Freshly shredded cheese melts best. Don’t overcook pasta or lobster. Broil topping for extra crunch. Let rest before serving for best texture. Can be made ahead and refrigerated before baking.

Nutrition

Keywords: lobster mac and cheese, Gruyère mac and cheese, seafood pasta, comfort food, holiday dinner, easy lobster recipe, baked mac and cheese, special occasion, family dinner, creamy pasta

Find it online: https://lucydishes.com/lobster-mac-and-cheese-recipe-best-easy-gruy-e-re-dinner-idea/