Lobster Mac and Cheese with Gruyere and Cheddar
A baked casserole of cavatappi, lobster, and a three cheese sauce topped with buttered panko.
Equipment
- 4 quart casserole dish
- Large pot
- Medium saucepan
- Whisk
Ingredients
Main Ingredients
- 1 lb cavatappi pasta
- 6 tbsp unsalted butter for the sauce
- 1 small onion diced
- 2 cloves garlic minced
- ½ cup all purpose flour
- ½ cup low sodium chicken broth
- 3 ½ cup whole milk warmed to 115 degrees F
- 12 oz Gruyere cheese shredded
- 8 oz cheddar cheese shredded
- 1 cup grated Parmesan cheese 2 tbsp reserved for the topping
- 1 tsp kosher salt for the sauce
- 2 tsp kosher salt for the pasta water
- ½ tsp black pepper
- ½ tsp nutmeg
- 1 ½ lb cooked lobster meat chopped, thawed if frozen
- 2 tbsp unsalted butter melted, for the topping
- ¼ cup panko breadcrumbs
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Prep the pan and pasta. Heat the oven to 375 degrees F and grease a 4 quart dish. Boil the pasta in salted water until al dente, then drain.
- Make the sauce base. Soften the onion in 6 tbsp melted butter for 4 to 5 minutes, add the garlic for 30 seconds, then whisk in the flour for 2 minutes until golden. Pour in the broth and warm milk and simmer until thick and smooth.
- Melt in the cheese. Off the heat, stir in both cheeses, the Parmesan, salt, pepper, and nutmeg until the sauce is glossy.
- Add pasta and lobster. Fold the pasta and lobster into the sauce and pour into the dish. Top with the melted butter, panko, and reserved Parmesan.
- Bake. Bake 15 to 20 minutes until bubbling with a golden top, then garnish with parsley and serve hot.
Notes
Substitutions: Use crab or shrimp for the lobster and vegetable broth for chicken broth.
Tips: Shred the cheese from blocks and add it off the heat for a smooth sauce.
Storage: Refrigerate for up to 3 days. Do not freeze.