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Smoked Gouda Lobster Macaroni and Cheese

Smoked Gouda lobster macaroni and cheese combines elbow pasta and cooked lobster in a creamy two-cheese sauce. A buttery panko topping bakes until golden while the sauce bubbles at the edges.
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Prep Time 15 minutes
Cook Time 31 minutes
resting 10 minutes
Total Time 56 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the pan
  • 1 nonstick cooking spray for coating
For the pasta
  • 1 lb elbow macaroni
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cup whole milk
  • 1 tsp Dijon mustard
  • 0.5 tsp dry mustard
  • 0.25 tsp paprika
  • 0.5 tsp black pepper
  • 8 oz smoked Gouda shredded
  • 8 oz sharp cheddar cheese shredded
For the lobster
  • 1 lb lobster meat cooked, cut into 1/2-inch pieces
For the topping
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
Cook the pasta
  1. Bring a large pot of water to a boil.
  2. Add 1 tablespoon of the kosher salt and the macaroni.
  3. Cook for 6 minutes or 2 minutes less than the package directions.
  4. Drain the macaroni well.
Make the cheese sauce
  1. Melt the butter in a large saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and bring to a gentle simmer.
  4. Cook for 5–7 minutes, whisking often, until thick enough to coat the back of a spoon.
  5. Remove the saucepan from the heat.
  6. Stir in the Dijon mustard, dry mustard, paprika, black pepper, and remaining 1/2 teaspoon kosher salt.
  7. Add the Gouda and cheddar in handfuls, stirring until melted.
Assemble and bake
  1. Stir the drained macaroni and lobster into the cheese sauce.
  2. Transfer the mixture to the prepared baking dish.
  3. Toss the panko with the melted butter.
  4. Scatter the panko evenly over the macaroni.
  5. Bake for 15–20 minutes, until the topping is golden and the sauce is bubbling at the edges.
  6. Let the macaroni and cheese rest for 10 minutes before serving.

Notes

For the best texture, cook the pasta just until the stated doneness so it does not overcook in the oven. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cheese sauce may separate. For a gluten-free variation, use gluten-free pasta, flour, and panko.