Pour this 1 decadent mix over macaroni into a baking dish for a special-occasion treat that’s dangerously satisfying
This Oven-Baked Lobster Mac and Cheese is the ultimate “luxury comfort food.” By combining the sharp tang of cheddar with the nutty, melt-in-your-mouth quality of Gruyère, you create a sophisticated base that complements the sweetness of the lobster without overpowering it. Finishing it in the oven allows the panko topping to develop a buttery crunch that contrasts perfectly with the silky, decadent sauce underneath.
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Oven-Baked Lobster Mac and Cheese
Ingredients:
| Ingredient | Amount |
| The Base | |
| Cooked lobster meat (chopped) | 1 lb |
| Elbow macaroni (uncooked) | 12 oz |
| Whole milk (warmed) | 3 cups |
| Sharp cheddar cheese (shredded) | 2 cups |
| Gruyère cheese (shredded) | 1 cup |
| Unsalted butter | 3 tablespoons |
| All-purpose flour | 3 tablespoons |
| Parmesan cheese (optional) | 1/2 cup |
| Dijon mustard | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| Paprika (sweet or smoked) | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Optional Topping | |
| Panko or breadcrumbs | 1 cup |
| Butter (melted) | 2 tablespoons |
| Fresh parsley (chopped) | 2 tablespoons |
How To Make Oven-Baked Lobster Mac and Cheese:
Step 1: Prep and Pasta: Preheat your oven to 375°F. Grease a 9×13-inch baking dish. Boil the macaroni in salted water, but drain it 1 minute before the package’s “al dente” time.
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Tip: Under-cooking the pasta slightly is vital! It will finish cooking in the cheese sauce while in the oven. If you cook it fully now, it will turn mushy by the time the cheese is bubbly.
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Step 2: The Roux: In a saucepan, melt the 3 tablespoons of butter. Whisk in the flour for 1/2 minutes until foamy. This “roux” is the secret to a sauce that stays creamy and doesn’t “break” or get oily in the oven.
Step 3: Thickening the Sauce: Slowly whisk in the warmed milk. Simmer for 4/6 minutes until it’s thick enough to coat the back of a spoon. Whisk in the Dijon, salt, pepper, and paprika.
Step 4: The Cheesy Meltdown: Lower the heat and add the cheddar and Gruyère a handful at a time. Whisk until perfectly smooth. Once melted, gently fold the chopped lobster meat into this rich sauce.
Step 5: Assemble and Top: Place the cooked macaroni in your baking dish and pour the lobster-cheese mixture over the top. If using the topping, toss the breadcrumbs with the 2 tablespoons of melted butter and sprinkle them over the dish.
Step 6: Bake to Golden: Bake for 20/25 minutes until the top is golden and the edges are bubbling. Let it rest for 5/10 minutes before serving; this allows the sauce to thicken and “cling” to the noodles.
