Lobster Mac and Cheese
The smell of butter melting in the old blue saucepan takes me straight back to Saturday suppers, when everyone gathered close and waited for the first bubbling spoonful. I tucked lobster into our…
Ingredients
- 12 ounces elbow macaroni
- 1 pound cooked lobster meat, chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup panko breadcrumbs
- 1 teaspoon lemon zest
- 1 teaspoons kosher salt
Instructions
- Heat the oven to 375°F. Butter a 9-by-13-inch baking dish, and set it beside the stove so the hot macaroni has a ready home.
- Bring a large pot of salted water to a boil. Cook the macaroni 2 minutes less than the package directions say, then drain it well. It will finish cooking in the oven, just as our family prefers.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring steadily, until the mixture smells lightly nutty.
- Slowly whisk in the milk, then add the salt and lemon zest. Cook for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Take the saucepan off the heat and stir in the cheddar and Gruyere a handful at a time until smooth. Fold in the drained macaroni and lobster gently, keeping the lobster pieces whole enough for a bite.
- Spoon the mixture into the buttered baking dish and spread the panko evenly over the top. Bake for 20 to 25 minutes, until the edges are bubbling and the crumbs are golden.
- Let the macaroni and cheese rest for 5 minutes before serving. That small pause helps the sauce settle and gives everyone time to gather around the table.
← Back to all recipes · View full recipe
← Back to 5StarCook home