Lobster Mac and Cheese That Tastes Like the Coast Came Home

Ingredients

• 12 oz elbow macaroni
• 1 tsp salt (for pasta water)
• 1 lb cooked lobster meat, roughly chopped
• 1 tbsp unsalted butter (for lobster)
• 1 pinch paprika
• 3 tbsp unsalted butter (for sauce)
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup gruyère cheese, freshly shredded
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/2 cup panko breadcrumbs (optional topping)
• 1 tbsp melted butter (optional topping)
• 1 pinch Old Bay seasoning (optional topping)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente. Drain and set aside, reserving 1 cup of pasta water.

2. 2

   In a small skillet over medium-low heat, melt 1 tbsp butter. Add chopped lobster meat and warm gently for 2 minutes. Season with paprika and a pinch of salt. Set aside.

3. 3

   In a medium saucepan over medium heat, melt 3 tbsp butter. Add flour and stir constantly for 90 seconds until it smells slightly nutty.

4. 4

   Slowly whisk in the warm milk a little at a time, then add the cream. Whisk continuously until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.

5. 5

   Reduce heat to low. Stir in Dijon mustard and garlic powder. Add shredded cheddar and gruyère in small handfuls, stirring between each addition until fully melted and smooth.

6. 6

   Season the sauce with salt and black pepper to taste.

7. 7

   Add the drained pasta to the cheese sauce and fold gently to combine. Fold in the warm lobster meat, keeping chunks intact.

8. 8

   Optional: Transfer to a baking dish. Mix panko with melted butter and Old Bay, sprinkle over the top, and broil on high for 3 to 4 minutes until golden. Watch closely.

9. 9

   Serve immediately while hot and creamy.