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The edges start bubbling before the middle of this casserole is ready, and that’s exactly what you want. Southern lobster mac and cheese needs enough oven time to turn the panko golden without letting the macaroni go soft, so I stop the pasta short of al dente before it ever meets the cheese sauce.

The sauce begins with a quick butter-and-flour roux, then milk and cream make it rich enough to coat every elbow. Sharp cheddar brings the familiar bite, while Monterey Jack melts smoothly around the lobster. I fold the cooked lobster in with the macaroni at the end, keeping those tender pieces intact beneath the crisp, olive-oil-coated crumbs.

Why the Macaroni Goes Into the Oven a Little Underdone

Macaroni that’s perfectly tender in the pot can turn mushy by the time a baked casserole is bubbling at the edges. The pasta keeps cooking in the oven, and it also takes up some of the creamy sauce as the dish bakes. Starting with noodles that are about two minutes shy of al dente gives them room to finish without losing their shape.

That short boil is deliberate, not a way to save time. Drain the macaroni after 5 to 6 minutes, when it still has a firm bite in the center. The oven does the rest during its 20 to 25 minutes at 375°F. If you cook the noodles all the way tender first, they have nowhere to go once they’re covered in sauce and heat.

There’s a second benefit: the firm noodles are easier to fold through the sauce without breaking. That matters here because the lobster is already cooked and only needs to warm through in the casserole. Keep the pasta sturdy, fold the mixture gently, and the finished dish has defined elbows rather than a soft, crowded layer.

Why Cheddar and Monterey Jack Both Belong in This Sauce

• Sharp cheddar — It gives the sauce its recognizable tang and a fuller cheese flavor. Freshly grated cheese melts more evenly than pre-shredded cheese, which is coated to keep the shreds from clumping. A standard block is all you need.
• Monterey Jack — Jack softens cheddar’s sharper edge and melts into a smooth, creamy sauce. It’s worth keeping in the blend; using only a strongly flavored cheese can make the sauce taste heavier and melt less smoothly.
• Cooked lobster meat — Cut it into 1-inch pieces so the chunks hold their shape when folded through the macaroni. Since it’s already cooked, it doesn’t need to be sautéed or simmered before baking; extra cooking can make it tough.
• Whole milk and heavy cream — Together they make a sauce rich enough to cling to the pasta. The butter and flour thicken the dairy, so whisk the milk and cream in gradually rather than pouring them all in at once.
• Panko and olive oil — Panko makes a light, crisp top, and tossing it with oil helps the crumbs brown in the oven. Regular breadcrumbs are finer and make a less airy topping, so panko is the better choice for this texture.
• Dry mustard, paprika, and cayenne — These season the cheese sauce without covering up the lobster. Dry mustard adds a subtle savory sharpness, while paprika and cayenne bring warmth; black pepper rounds out the seasoning.

Build the Sauce and Bake Without Losing the Lobster

Get the macaroni ready for its second cook

Heat the oven to 375°F and coat a 9×13-inch baking dish with nonstick cooking spray. Bring 4 quarts of water and 1 tablespoon of the kosher salt to a boil in an 8-quart pot. Add the elbow macaroni and cook for 5 to 6 minutes, until it’s about 2 minutes shy of al dente. Drain it well so excess water doesn’t thin the cheese sauce.

Whisk a smooth roux-based sauce

Melt the butter in a 4-quart saucepan over medium heat, then whisk in the flour. Cook the mixture for 1 minute, whisking as it cooks so the flour is incorporated without browning. Gradually whisk in the whole milk and heavy cream; adding them in stages helps keep the base smooth. Keep whisking until no dry flour pockets remain.

Thicken the seasoned dairy before adding cheese

Whisk in the dry mustard, paprika, cayenne, black pepper, and remaining teaspoon of salt. Cook for 4 to 6 minutes, whisking often, until the sauce thickens enough to coat a spoon. Take the saucepan off the heat before stirring in the cheddar and Monterey Jack a handful at a time. The cheese should melt into a smooth, glossy sauce.

Fold, top, and bake until the edges bubble

Fold the drained macaroni and lobster into the cheese sauce, then spread everything evenly in the prepared dish. Toss the panko with the olive oil and sprinkle it over the top in an even layer. Bake for 20 to 25 minutes, until the edges are bubbling and the topping is golden brown. Rest the casserole for 10 minutes before serving.

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Southern Lobster Mac and Cheese

Southern lobster mac and cheese combines elbow macaroni and tender lobster with a creamy cheddar and Monterey Jack sauce. Baked in a 9x13-inch dish, it has bubbling edges and a golden panko topping.

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Prep Time 20 minutes mins

Cook Time 34 minutes mins

resting 10 minutes mins

Total Time 1 hour hr 4 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Southern

Calories: 770

Ingredients Equipment Method Notes

Ingredients

  

For the pasta and lobster

• 1 nonstick cooking spray for coating
• 4 qt water
• 1 tbsp kosher salt divided
• 1 tsp kosher salt divided
• 1 lb elbow macaroni
• 12 oz lobster meat cooked, cut into 1-inch pieces

For the cheese sauce

• 4 tbsp unsalted butter
• 0.25 cup all-purpose flour
• 3 cup whole milk
• 1 cup heavy cream
• 1 tsp dry mustard
• 0.5 tsp paprika
• 0.25 tsp cayenne pepper
• 0.5 tsp black pepper
• 8 oz sharp cheddar cheese freshly grated
• 8 oz Monterey Jack cheese freshly grated

For the topping

• 1 cup panko breadcrumbs
• 1 tbsp olive oil

Equipment

• 1 9x13-inch baking dish
• 1 8-quart pot
• 1 4-quart saucepan

Method

 

Make the pasta and prepare the dish

1. Heat the oven to 375°F.
2. Coat a 9x13-inch baking dish with nonstick cooking spray.
3. Bring the 4 quarts water and 1 tablespoon kosher salt to a boil in an 8-quart pot.
4. Add the macaroni and cook for 5 to 6 minutes, until about 2 minutes shy of al dente.
5. Drain the macaroni.

Make the cheese sauce

1. Melt the butter in a 4-quart saucepan over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the milk and cream.
4. Whisk in the dry mustard, paprika, cayenne, black pepper, and remaining 1 teaspoon salt.
5. Cook for 4 to 6 minutes, whisking often, until the sauce thickens enough to coat a spoon.
6. Remove the pan from the heat.
7. Stir in the cheddar and Monterey Jack a handful at a time until melted and smooth.

Assemble and bake

1. Fold the macaroni and lobster into the cheese sauce.
2. Spread the mixture evenly in the prepared baking dish.
3. Toss the panko with the olive oil.
4. Sprinkle the panko evenly over the macaroni.
5. Bake for 20 to 25 minutes, until the edges are bubbling and the topping is golden brown.
6. Rest for 10 minutes before serving.

Notes

For the best texture, cook the macaroni until about 2 minutes shy of al dente before baking. Refrigerate leftovers for 3 to 4 days; freezing is suitable. For a gluten-free version, use gluten-free macaroni, flour, and panko.