Quick and simple, additional bum Lobster macintosh and Cheese! Made, creamy white sauce smothers a carb-y macaroni and buttery lobster before being baked with a golden, tender crust. This can be one simple Lobster macintosh and Cheese deserve a celebration all of it’s own.


I’m desire all the comfort foods and this Lobster macintosh and Cheese instruction is at the highest of my list.  I bought one a number of weeks past at the farmer’s market and it had been really lacking in creamy, bum comfort therefore I knew I had to form my very own. Homemade  macintosh and cheese is usually higher anyway as a result of, usually, after you heat up macintosh and cheese the sauce breaks, separates and is mostly, not that smart.

But this can be the simplest Lobster macintosh and Cheese instruction ever created and it’s very easy to arrange.  I will have this on the table in exactly beneath associate degree hour. However bonus points as a result of this instruction will be prepped ahead so baked within the kitchen appliance right before serving creating this an excellent dinner for holidays like Valentine’s Day!



  • 4 tablespoons unsalted butter melted
  • 2 cups panko Japanese breadcrumbs


  • 1 pound dried small shape pasta
  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons kosher salt
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 tablespoons mustard powder
  • 2 cups grated extra-sharp white cheddar
  • 1 cup grated gruyere
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1/2 cup grated Parmesan
  • 16 ounces cooked lobster meat
  • chopped parsley


  1. Preheat oven to 400°F.
  2. Coat a 9x13 inch baking dish with cooking spray and set aside.
  3. Bring a large covered pot of salted water to a boil over medium-high heat.
  4. Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy).
  5. Drain pasta and set aside.
  6. In a large pot over medium-low heat, melt the butter. Sprinkle the flour over the butter, whisking to combine and make a roux. (It will look like a paste.)
  7. Continue cooking, stirring constantly with a wooden spoon, until the roux is golden brown, about 4 minutes. Slowly add the milk and cream, whisking constantly to incorporate and create a béchamel sauce.
  8. Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly.
  9. Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes.
  10. Stir in the salt, pepper, and mustard powder.
  11. Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.
  12. Stir the drained pasta into the sauce and toss to coat.
  13. Fold in the lobster meat.
  14. Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil for easy clean up.
  15. Stir the butter into the panko bread crumbs.
  16. Sprinkle panko topping evenly over pasta.
  17. Bake until golden and bubbling, approximately 20-25 minutes.
  18. Allow to cool 15 minutes before serving.
  19. Sprinkle with parsley, if desired.

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