Pasta

Lobster Mac and Cheese Dinner

Prep

30 mins

Cook

45 mins

Servings

AmericanIntermediateDinnerPescatarian

About this dish

This isn't your average mac and cheese—this is a slow-simmered, smoky, deeply savory masterpiece that starts with a roux enriched by aged cheddar, Gruyère, and a whisper of smoked paprika. Sweet lobster meat is folded in at the very end to keep it tender, then the whole thing is baked under a golden panko crust.

It's a brisket loyalist's take on a classic, proving that low-and-slow thinking applies even to pasta.

Ingredients

UK and US measurements are both included for every recipe.

lobster tails

protein

400 g

Imperial: 4 (about 14 oz total)

elbow macaroni

grain

340 g

Imperial: 3 cups (about 12 oz)

unsalted butter

fat

60 g

Imperial: 4 tbsp

all-purpose flour

grain

60 g

Imperial: 1/2 cup

whole milk

dairy

720 ml

Imperial: 3 cups

heavy cream

dairy

240 ml

Imperial: 1 cup

sharp cheddar cheese, shredded

dairy

200 g

Imperial: 2 cups (shredded)

Gruyère cheese, shredded

dairy

150 g

Imperial: 1.5 cups (shredded)

smoked paprika

spice

1 tsp

garlic, minced

other

3 cloves

Dijon mustard

seasoning

1 tsp

salt

seasoning

to taste

black pepper

spice

1/2 tsp

panko breadcrumbs

grain

60 g

Imperial: 3/4 cup

fresh parsley, chopped (for garnish)

herb

2 tbsp

Method

Cook the lobster

10 minutes

Bring a large pot of salted water to a boil. Add the lobster tails and boil for 5 minutes until shells turn bright red. Transfer to an ice bath to stop cooking. Once cool, remove the meat from the shells and chop into bite-sized pieces. Set aside.

Cook the pasta

10 minutes

In the same pot, bring salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.

Make the cheese sauce

6 minutes

In a large oven-safe skillet (cast iron works great), melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly whisk in milk and cream, then add minced garlic. Continue whisking until the sauce thickens, about 5 minutes. Reduce heat to low.

Add the cheeses and seasonings

3 minutes

Add shredded cheddar and Gruyère by handfuls, stirring until melted and smooth. Stir in smoked paprika, Dijon mustard, salt, and black pepper. Remove from heat.

Combine pasta and lobster

2 minutes

Fold the cooked macaroni and chopped lobster into the cheese sauce until evenly coated. If the sauce seems too thick, add a splash of milk.

Top with panko and bake

22 minutes

Sprinkle panko breadcrumbs evenly over the top. Place the skillet in a 375°F (190°C) oven and bake until bubbly and golden, about 20 minutes. If you want extra color, broil for the last 2 minutes.

Garnish and serve

5 minutes

Remove from oven and let rest for 5 minutes. Garnish with fresh parsley if desired. Serve hot.

Equipment

Large pot
Cast iron skillet (or oven-safe dish)
Whisk
Measuring cups and spoons
Cheese grater

Nutrition facts

360 kcal

Calories

32 g

Protein

45 g

Carbohydrates

34 g

Fat

2 g

Fiber

800 mg

Sodium

Tips

For the best flavor, grate your own cheddar and Gruyère from blocks — pre-shredded cheeses have anti-caking agents that prevent smooth melting., Don't overcook the lobster tails, they'll finish cooking in the oven, so a quick boil is enough to set the meat.
If you want an extra smoky note, add a pinch of smoked paprika to the panko topping before baking.
Let the baked mac and cheese rest for 5 minutes after coming out of the oven — it sets the sauce and prevents burns.

Serving suggestions

Serve with a crisp green salad dressed in lemon vinaigrette and a glass of chilled Chardonnay to cut through the richness.

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Recipe by

Mason Walker

Specialises in American cuisine

Mason Walker makes barbecue brisket that takes 16 hours. He sleeps next to the smoker.

Describe yourself in three words: Smoky, slow, brisket loyalist.