Easy Lobster Mac and Cheese Recipe

Mac and cheese made with lobster is a dish that is oh-so creamy, savory, and rich.  

– 1 pound lobster meat cooked and chopped (450g) – 1 pound cavatappi pasta (or elbow macaroni) (450g) – 6 tablespoons unsalted butter (85g) – 6 tablespoons all-purpose flour (45g) – 4 cups whole milk (960ml) – 1 teaspoon mustard powder – ½ teaspoon garlic powder – ½ teaspoon onion powder – ¼ teaspoon grated nutmeg – 1 teaspoon salt – ½ teaspoon ground black pepper – 8 ounces shredded sharp cheddar (225g) – 8 ounces shredded gruyere cheese (225g) – ½ cup grated parmesan cheese (40g) For the Topping: – ⅔ cup bread crumbs (47g) – 2 tablespoons unsalted butter melted – ¼ teaspoon salt – ¼ teaspoon black pepper – 2 tablespoons chopped parsley for garnish


For Mac & Cheese: Heat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray. Bring a large saucepan of salted water to boil.   

Step 1


Prepare the pasta al dente by cooking it 1 minute less than the package instructions. Drain completely and mix in a big bowl. (If preferred, sprinkle spaghetti with olive oil to prevent sticking.)  

Step 2

While the pasta cooks, melt butter in a large pot over medium heat. Whisk in the flour for 2–3 minutes until it smells nutty. Pour milk slowly while whisking.   

Step 3

Add mustard, garlic, onion, nutmeg, salt, and pepper. Stir occasionally until it bubbles and thickens, 5 minutes. Stop cooking.  

Step 4

Save ½ cup of cheddar and gruyere cheese for topping. Stir the remaining cheddar, gruyere, and parmesan into the sauce by the handful. Stir pasta to coat.  

Step 5

Mix lobster into mac and cheese. and add spaghetti and sauce to the dish.  

Step 6

For topping: Mix breadcrumbs, butter, salt, and pepper in a small bowl. Top pasta with reserved cheddar and gruyere cheese and seasoned breadcrumbs.  

Step 7

Bake 35 minutes until filling bubbles. Broil the topping for 1–2 minutes on high until golden brown. Let cool 10 minutes before garnishing with parsley and serving.  

Step 8

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