American

Lobster Mac and Cheese

Creamy, indulgent baked mac and cheese loaded with a four-cheese blend and buttery garlic lobster. Comfort food at its finest.

Prep:20 min
Cook:45 min
Total:1 hr 5 min
Serves:6-8
Difficulty:medium
Lobster Mac and Cheese

Ingredients

Mac and Cheese

  • 16 oz cellentani pasta
  • 12 oz Colby jack, shredded
  • 8 oz mozzarella, shredded
  • 8 oz smoked gouda, shredded
  • 8 oz sharp cheddar, shredded
  • 1 pint heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • Salt, black pepper, paprika, nutmeg, garlic powder, onion powder, chicken bouillon

Lobster

  • 2 lobster tails, cut into bite-sized pieces
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • Handful parsley, chopped
  • Salt, pepper, paprika
  • Juice of 1/2 lemon

Instructions

  1. 1

    Bring a pot of salted water to a boil and cook your pasta until just al dente.

  2. 2

    Chop your garlic and parsley.

  3. 3

    Cut your lobster tails into bite-sized pieces.

  4. 4

    In a pan over medium heat, melt butter and sauté your lobster with minced garlic. Season with salt, pepper, and paprika. Squeeze the juice of half a lemon, then finish with parsley and set aside.

  5. 5

    In a separate pan, melt butter and whisk in flour to form a roux. Let it cook for a minute or two until lightly golden, then pour in heavy cream, whisking continuously until smooth.

  6. 6

    Season with salt, pepper, paprika, nutmeg, garlic powder, onion powder, and chicken bouillon. Let it simmer until slightly thickened.

  7. 7

    Lower the heat and add in your shredded cheeses, stirring until fully melted and creamy.

  8. 8

    Add your cooked pasta to the sauce and mix until every piece is coated.

  9. 9

    Layer half of the mac and cheese into a baking dish, add your lobster (with those garlicky bits), then top with the remaining pasta. Finish with more shredded cheese on top.

  10. 10

    Bake at 375°F for about 30 minutes, until golden, bubbling, and slightly crisp on top. Let it sit for a few minutes, then serve.

Tips

Cook your pasta just until al dente — it'll continue cooking in the oven. Don't rush the roux; letting it cook for a minute or two before adding cream prevents a floury taste.

The layering matters — tucking the lobster in the middle keeps it juicy and lets those garlicky butter bits meld into the pasta.

For an extra-crispy top, broil for the last 2-3 minutes, but watch it closely.