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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
Cook Time 34 minutes
resting 10 minutes
Total Time 1 hour 4 minutes
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.