Description
Ina Garten’s luxurious lobster mac and cheese elevates classic comfort with succulent seafood and rich, creamy cheese. Gourmet pasta becomes an indulgent experience you’ll savor with each elegant, flavor-packed bite.
Ingredients
Scale
Protein and Seafood:
- 1 ½ pounds (24 ounces) cooked lobster meat
- 8 ounces (2 cups) extra-sharp Cheddar cheese, grated
- 12 ounces (4 cups) Gruyere cheese, grated
Pasta and Base:
- 1 pound (16 ounces) cavatappi or elbow macaroni
- 1 quart (4 cups) milk
- ½ cup (2.5 ounces) all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, divided
Seasonings and Toppings:
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- 1 ½ cups (5 slices, crusts removed) fresh white bread crumbs
- Kosher salt
- Vegetable oil
Instructions
- Position the oven rack in the center and preheat to 375°F (190°C) to ensure even cooking.
- Fill a large pot with water, add a generous pinch of salt, and a splash of vegetable oil. Bring to a rolling boil and cook the macaroni (cavatappi or elbow pasta) for 6-8 minutes until al dente. Drain thoroughly in a colander, shaking off excess water.
- Gently warm the milk in a small saucepan over low heat, avoiding boiling. Keep warm and set aside.
- In a spacious heavy-bottomed pot, melt of unsalted butter over low heat. Sprinkle in the flour and whisk continuously for 2 minutes to create a smooth roux, ensuring no raw flour taste remains.
- Gradually stream the warm milk into the roux, whisking constantly to prevent lumps. Continue cooking for 1-2 minutes until the sauce thickens and develops a silky consistency.
- Remove the sauce from heat and fold in the Gruyere and Cheddar cheeses. Season with salt, freshly ground black pepper, and a pinch of nutmeg, stirring until the cheeses melt completely.
- Gently incorporate the cooked pasta and lobster meat into the cheese sauce, ensuring each piece is evenly coated.
- Distribute the creamy mixture into 6-8 individual gratin dishes or a large baking dish, creating an even layer.
- Melt the remaining of butter and toss with fresh bread crumbs until thoroughly combined. Sprinkle the buttery crumb mixture evenly across the top of the mac and cheese.
- Transfer to the preheated oven and bake for 30-35 minutes. The dish is ready when the sauce bubbles enthusiastically and the breadcrumb topping turns a beautiful golden brown.
Notes
- Elevate the dish by grating your own cheese for a silky, luxurious sauce that melts perfectly without clumping.
- Transform the topping with carefully toasted breadcrumbs, watching closely to achieve a golden, crispy crunch without burning.
- Unlock deeper flavor notes by adding a subtle pinch of nutmeg, which magically enhances the cheese sauce’s richness.
- Select the freshest cooked lobster to guarantee maximum flavor and a tender, succulent texture throughout the dish.
- Nail the pasta texture by cooking macaroni precisely to al dente, ensuring each bite remains perfectly firm and never mushy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 260 grams)
- Calories: 450
- Sugar: 1.1g
- Sodium: 460mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 34g
- Fiber: 1.8g
- Protein: 31g
- Cholesterol: 102mg