Quick and easy, extra cheesy Lobster Mac and Cheese! Rich, creamy cheese sauce smothers a carb-y macaroni and buttery lobster before being baked with a golden, crispy crust. This is one easy Lobster Mac and Cheese worthy of a celebration all of it’s own.

Close up of buttery crumb topping on Lobster Mac and Cheese in a silver baking pan.


Lobster Mac and Cheese

I’m craving all the comfort foods and this Lobster Mac and Cheese recipe is at the top of my list. I bought one a few weeks ago at the farmer’s market and it was truly lacking in creamy, cheesy comfort so I knew I had to make my own. Homemade mac and cheese is always better anyway.

But this is the BEST Lobster Mac and Cheese recipe ever made and it’s soooooo easy to prepare. I can have this on the table in just under an hour. BUT bonus points because this recipe can be prepped in advance and then baked in the oven right before serving making this a great dinner for holidays….or how about just a Monday night.

Four stainless steel pans with baked Lobster Mac and Cheese on a blue background.

How to Make Lobster Mac and Cheese

You’re going to be so seriously surprised at how easy this Lobster Mac N Cheese is to make from scratch. You can even prep the whole recipe in advance and then just bake it right before serving making this the ultimate recipe for entertaining.

  1. Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy).
  2. Drain pasta and set aside. In a large pot over medium-low heat, melt the butter.
  3. Sprinkle the flour over the butter, whisking to combine and make a roux. (It will look like a paste.) Continue cooking, stirring constantly with a wooden spoon, until the roux is golden brown.
  4. Slowly add the milk and cream, whisking constantly to incorporate and create a béchamel sauce. Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly.
  5. 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.
  6. Stir in the salt, pepper, and mustard powder. Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.
  7. Stir the drained pasta into the sauce and toss to coat.
  8. Fold in the lobster meat.
  9. Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil.
  10. Sprinkle topping evenly over pasta. Bake until golden and bubbling, approximately 20-25 minutes.
  11. Allow to cool 15 minutes before serving.

Seriously……so easy. Don’t you think?

Overhead shot of three stainless steel pans with lobster mac and cheese in them with blue and white forks on a blue background.

Storage

You can make the best Lobster Mac and Cheese recipe up to 5 days in advance. Cool the mac and cheese completely and cover tightly with plastic wrap before storing in the refrigerator. 

Alternatively, you can FREEZE your Lobster Mac & Cheese recipe for up to 2 months. Cover tightly with plastic wrap and then with two layers of aluminum foil before freezing.

To bake your previously frozen Lobster Mac and Cheese, uncover and bake at 400 degrees for approximately 60 minutes or until heated through and bubbling.

Fork full of lobster over a plate of lobster mac and cheese.

What is the best cheese for mac and cheese?

You can use whatever cheese you like for mac and cheese, I like to tinker with my mac and cheese recipes to try out different combinations of cheese but for this Lobster Mac and Cheese recipe, I like to use a blend of cheddar and gruyere because of the sharpness of both cheeses. The meltability of the cheddar and gruyere is far superior to many other cheeses, as well, making it perfect for baked mac and cheese recipes.

overhead shot of steel pan with lobster mac and cheese with a fork full of macaroni.

What cheese is similar to Gruyere?

Gruyere cheese is a mild form of swiss cheese that’s easy to find at many supermarkets, however, if you are having trouble finding Gruyere specifically you can use a standard swiss cheese in it’s place. Jarlsberg is a great swiss cheese that would work well in this Lobster Mac and cheese recipe.

In my opinion, this is the BEST Lobster Mac and Cheese ever because the sauce is smooth and creamy….very similar to Ruth’s Chris Mac and Cheese or the same one we’ve enjoyed at the Capital Grille. It’s the perfect steakhouse side dish but we love to enjoy it as a main course with a salad, too.

Fork full of pasta and lobster from a plate of lobster mac and cheese on a blue background.

What to Serve with Lobster Mac and Cheese

If I’m serving my Lobster Mac and Cheese as the side dish, it goes so well with these main course recipes:

Filet Mignon in a cast iron skillet with parsley on top

Want even MORE easy cheesy dishes? Try these reader favorites:

Lobster Lover??? You’ll want to devour these easy lobster recipes:

For more recipe inspiration and behind the scenes fun, follow us over on Instagram!

Overhead shot of three stainless steel pans with lobster mac and cheese in them with blue and white forks on a blue background.

Get the Recipe: Lobster Mac and Cheese Recipe

Yield: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
15 minutes
Total Time: 45 minutes
Ready in less than an hour, this easy Lobster Mac and Cheese recipe is simple to prep ahead for easy entertaining. Freezer friendly, too!
4.84 from 6 votes
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Ingredients

For the topping:

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

For the macaroni:

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

Equipment

  • 1 baking dish or small ramekins
  • 1 saucepan

Instructions 

  • Preheat oven to 400°F.
  • Coat a 9×13 inch baking dish with cooking spray and set aside.
  • Bring a large covered pot of salted water to a boil over medium-high heat.
  • Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy).
  • Drain pasta and set aside.
  • 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.)
  • 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.
  • Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly.
  • 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.
  • Stir in the salt, pepper, and mustard powder.
  • Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.
  • Stir the drained pasta into the sauce and toss to coat.
  • Fold in the lobster meat.
  • Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil for easy clean up.
  • Stir the butter into the panko bread crumbs.
  • Sprinkle panko topping evenly over pasta.
  • Bake until golden and bubbling, approximately 20-25 minutes.
  • Allow to cool 15 minutes before serving.
  • Sprinkle with parsley, if desired.

Video

YouTube video

Notes

Lobster Macaroni and cheese can be made up to five days in advance and stored in the refrigerator covered tightly with plastic wrap.
Calories: 846kcal, Carbohydrates: 63g, Protein: 38g, Fat: 48g, Saturated Fat: 28g, Cholesterol: 213mg, Sodium: 1324mg, Potassium: 506mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1550IU, Vitamin C: 0.2mg, Calcium: 687mg, Iron: 2.2mg
Author: Kellie
Course: Dinner, lunch, Side Dish
Cuisine: American