I didn’t think I needed lobster in my mac and cheese. Then I tried Ina’s version, and now… I don’t make it any other way.
It’s rich but balanced. Creamy but not heavy. Buttery, briny, and somehow still comforting—like the fancy cousin of the mac and cheese we all grew up with. And best of all, it’s not hard. If you can make a roux and boil pasta, you can make this.
Why This Works So Well
Ina doesn’t just toss lobster into mac and cheese and call it elevated. She builds a base with Gruyère and sharp Cheddar (one melts, one punches), seasons it properly (nutmeg is subtle but necessary), and finishes it with buttery breadcrumbs that go crisp in the oven.
Also: the sauce starts with warm milk. Cold milk will give you lumps. Warm milk gives you luxury.
What I Used (And Why)
- Cavatappi or elbow pasta (1 lb) – The shape matters. Cavatappi holds the sauce in its spirals. Elbows work too, but don’t overcook.
- Whole milk (1 quart) – You want it just shy of simmering before adding to the roux.
- Unsalted butter (8 tbsp) – Divided for sauce and breadcrumbs. Ina uses the good stuff. I used Kerrygold.
- All-purpose flour (½ cup) – For thickening. Whisk it into the butter, not after.
- Gruyère (12 oz) – Melts beautifully. Adds nutty depth.
- Extra-sharp Cheddar (8 oz) – Punches up the flavor.
- Nutmeg (½ tsp) – Optional, but Ina uses it for warmth. I tried it without—flatter flavor.
- Lobster meat (1½ lbs, cooked) – Sweet, tender, the centerpiece. Claw or tail meat both work.
- White bread crumbs (1½ cups) – From 5 slices of white sandwich bread. Tear by hand or pulse in a food processor.
Making It Yours
- Used shells: Great texture, but they don’t crisp as well on top.
- Tried frozen lobster: Works, just thaw and pat very dry. Fresh is better, but I’ve used Costco tails in a pinch.
- Added cayenne once: Not bad—but it distracts from the cheeses. I don’t recommend it.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cheese clumped | Sauce too hot when cheese went in | Let it cool slightly before stirring |
| Pasta overcooked | Boiled too long, then baked | Pull it 1 minute before al dente |
| Dry top | Used too little sauce | Don’t skimp—this bakes up fast |
How to Make Ina Garten’s Lobster Mac and Cheese
- Boil the pasta: Salt the water generously. Cook cavatappi or elbows 6–8 minutes until barely al dente. Drain and set aside.
- Warm the milk: In a small saucepan, heat milk until warm—not boiling.
- Make the roux: In a large pot, melt 6 tbsp butter. Add flour and whisk constantly for 2 minutes over low heat.
- Whisk in warm milk: Slowly, stirring constantly. Simmer 1–2 minutes until thickened and smooth.
- Add cheese + seasoning: Off the heat, stir in Gruyère, Cheddar, salt, pepper, and nutmeg.
- Fold in pasta + lobster: Stir gently to coat. Divide into buttered gratin dishes or a 9×13 dish.
- Top with breadcrumbs: Toss fresh white breadcrumbs with 2 tbsp melted butter. Scatter generously on top.
- Bake at 375°F for 30–35 mins: Until golden and bubbling.
Tiny Habits, Better Results
- I warm the milk in the microwave—just until steamy.
- I tear my breadcrumbs by hand for texture. Food processor makes them too fine.
- I let it sit 5 minutes out of the oven before serving—firmer slices, easier to plate.
Leftover Notes
- Fridge: Keeps 3–4 days. Reheat covered in the oven with a splash of milk.
- Freezer: Best frozen before baking. If baked, thaw fully before reheating.
- Reheat gently: 350°F oven, covered, 15–20 minutes. Microwave works, but you’ll lose the crisp top.
Quick Questions, Real Answers
Q: Can I make this ahead of time?
A: Yes—assemble it, cover tightly, and refrigerate up to 1 day. Bake just before serving.
Q: What kind of lobster should I use?
A: Steamed tail or claw meat. I’ve used fresh, frozen, and even leftover boiled lobster. All worked.
Q: Can I use pre-shredded cheese?
A: You can, but it’s coated with anti-caking agents. Grating it yourself melts smoother.
Q: Is nutmeg necessary?
A: Technically no. But it adds a subtle warmth. I notice when it’s missing.
Try More Recipes:
Ina Garten Lobster Mac N Cheese
Description
A rich, crowd-pleasing baked mac made with Gruyère, Cheddar, and tender lobster—comfort food, the Ina way.
Ingredients
Instructions
- Preheat oven to 375°F. Cook pasta until al dente. Drain.
- Warm milk until hot (not boiling).
- Melt 6 tbsp butter. Add flour. Whisk 2 mins over low heat.
- Slowly add hot milk, whisking until smooth and thickened.
- Remove from heat. Stir in cheeses, salt, pepper, nutmeg.
- Fold in pasta and lobster. Divide into dishes.
- Toss breadcrumbs with remaining 2 tbsp butter. Top evenly.
- Bake 30–35 mins, until golden and bubbling.