This delicious Lobster Mac and Cheese, inspired by Barefoot Contessa, is the ultimate creamy comfort food! It’s quick, easy, and perfect for a cozy dinner. With melted Gruyere and Cheddar, plus tender lobster, this dish is sure to impress. You can even customize with your favorite cheese or pasta!
Ingredients Needed
- 1 pound cavatappi or elbow macaroni (16 oz)
- 1 quart milk (4 cups)
- 8 tablespoons unsalted butter, divided (1 stick)
- 1/2 cup all-purpose flour (2.5 oz)
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar cheese, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 pounds cooked lobster meat (about 24 oz)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
- Kosher salt
- Vegetable oil
How To Make Lobster Mac And Cheese
- Preheat the oven: Set your oven to 375°F.
- Cook the pasta: Bring a large pot of salted water to a boil and drizzle in some vegetable oil. Add the macaroni (cavatappi or elbow) and cook according to package directions (6-8 minutes). Drain well.
- Heat the milk: In a small saucepan, warm the milk over low heat, but do not let it come to a boil.
- Make the sauce: In a large pot, melt 6 tablespoons of butter over low heat. Add the flour and cook for 2 minutes, stirring constantly with a whisk. Gradually whisk in the hot milk, and continue cooking for 1-2 minutes until the sauce thickens and becomes smooth.
- Add cheese and seasonings: Remove from heat and stir in the Gruyere cheese, Cheddar cheese, 1 tablespoon salt, pepper, and nutmeg until fully combined.
- Combine with pasta and lobster: Add the cooked macaroni and lobster meat to the cheese sauce and stir to coat evenly.
- Prepare the gratin dishes: Spoon the mixture into 6-8 individual gratin dishes or one large baking dish.
- Make the breadcrumb topping: Melt the remaining 2 tablespoons of butter and mix with the fresh bread crumbs. Sprinkle the mixture evenly over the top of the mac and cheese.
- Bake: Place in the preheated oven and bake for 30-35 minutes, until the sauce is bubbling and the top is golden brown.
Recipe Tips
- Cook pasta al dente: Be sure to cook the macaroni just until it’s al dente, not soft, to avoid mushy pasta in the final dish.
- Use fresh lobster: For the best flavor and texture, use fresh cooked lobster instead of frozen.
- Don’t skip the nutmeg: A pinch of nutmeg adds depth and enhances the richness of the cheese sauce.
- Grate your own cheese: Pre-grated cheese can affect the texture of the sauce. Grating your own cheese gives it a smoother, creamier consistency.
- Keep an eye on the breadcrumbs: Toast the breadcrumbs until they’re golden and crispy, but not burnt, to get the perfect topping.
How To Store & Reheat Leftovers
- Refrigerate: Storeleftover Lobster Mac and Cheese in an airtight container in the fridge for up to 3 days.
- Freeze: This leftover Lobster Mac and Cheese can be frozen for up to 2 months.
- Reheating: Reheat leftover Lobster Mac and Cheese by covering it with foil and baking at 350°F for 20-25 minutes, or until hot. You can also reheat individual servings in the microwave for 2-3 minutes, stirring halfway through for even heat.
Nutrition Facts
Serving Size: 1 cup (approximately 260 grams)
- Calories: 450
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 102mg
- Sodium: 460mg
- Potassium: 321mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1.8g
- Sugars: 1.1g
- Protein: 31g
Trry More Recipes:
Barefoot Contessa Lobster Mac And Cheese
Description
This delicious Lobster Mac and Cheese, inspired by Barefoot Contessa, is the ultimate creamy comfort food! It’s quick, easy, and perfect for a cozy dinner. With melted Gruyere and Cheddar, plus tender lobster, this dish is sure to impress. You can even customize with your favorite cheese or pasta!
Ingredients
Instructions
- Preheat the oven: Set your oven to 375°F.
- Cook the pasta: Bring a large pot of salted water to a boil and drizzle in some vegetable oil. Add the macaroni (cavatappi or elbow) and cook according to package directions (6-8 minutes). Drain well.
- Heat the milk: In a small saucepan, warm the milk over low heat, but do not let it come to a boil.
- Make the sauce: In a large pot, melt 6 tablespoons of butter over low heat. Add the flour and cook for 2 minutes, stirring constantly with a whisk. Gradually whisk in the hot milk, and continue cooking for 1-2 minutes until the sauce thickens and becomes smooth.
- Add cheese and seasonings: Remove from heat and stir in the Gruyere cheese, Cheddar cheese, 1 tablespoon salt, pepper, and nutmeg until fully combined.
- Combine with pasta and lobster: Add the cooked macaroni and lobster meat to the cheese sauce and stir to coat evenly.
- Prepare the gratin dishes: Spoon the mixture into 6-8 individual gratin dishes or one large baking dish.
- Make the breadcrumb topping: Melt the remaining 2 tablespoons of butter and mix with the fresh bread crumbs. Sprinkle the mixture evenly over the top of the mac and cheese.
- Bake: Place in the preheated oven and bake for 30-35 minutes, until the sauce is bubbling and the top is golden brown.
Notes
- Cook pasta al dente: Be sure to cook the macaroni just until it’s al dente, not soft, to avoid mushy pasta in the final dish.
- Use fresh lobster: For the best flavor and texture, use fresh cooked lobster instead of frozen.
- Don’t skip the nutmeg: A pinch of nutmeg adds depth and enhances the richness of the cheese sauce.
- Grate your own cheese: Pre-grated cheese can affect the texture of the sauce. Grating your own cheese gives it a smoother, creamier consistency.
- Keep an eye on the breadcrumbs: Toast the breadcrumbs until they’re golden and crispy, but not burnt, to get the perfect topping.
Barefoot Contessa Lobster Mac And Cheese