Go Back

Creamy Homemade Lobster Macaroni and Cheese

This creamy lobster macaroni and cheese combines classic comfort food with seafood, featuring a rich, cheesy sauce with sharp cheddar and Gruyère cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 1350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 8 oz elbow macaroni Cook according to package instructions.
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 2 cups milk
  • 1/2 cup heavy cream
  • 4 tablespoons butter For making the roux.
  • 1/4 cup all-purpose flour Can be substituted for a gluten-free mix.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste Add gradually to maintain flavor balance.
Lobster Addition
  • 1 cup cooked lobster meat, chopped Fresh or fully thawed frozen lobster can be used.
  • 1/4 cup breadcrumbs (optional) For a crunchy topping.

Method
 

Preparation
  1. Begin by cooking the elbow macaroni according to the package instructions. Once al dente, drain and set it aside.
  2. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until it turns a light golden color to form the roux.
  3. Gradually whisk in the milk and heavy cream. Keep stirring continuously until the mixture thickens to a smooth consistency.
  4. Add the garlic powder, onion powder, salt, and pepper to taste. Stir in the sharp cheddar cheese and Gruyère cheese until melted and sauce is smooth.
  5. Fold in the cooked macaroni and chopped lobster meat until everything is well coated in the cheese sauce.
  6. Transfer the mixture into a baking dish. Sprinkle breadcrumbs on top if using.
Baking
  1. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbly.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for about 2 months. Reheat gently on the stovetop with a splash of milk.