5 from 1 vote
Overhead shot of three mini pans with lobster mac and cheese on a blue background.
The Very Best Lobster Mac and Cheese Recipe
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

Ready in less than an hour, this easy Lobster Mac and Cheese recipe is simple to prep ahead for easy entertaining. Freezer friendly, too!

Course: Dinner, lunch, Side Dish
Cuisine: American
Keyword: lobster mac and cheese, macaroni and cheese
Servings: 8
Calories: 846 kcal
Author: Kellie
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
  1. Preheat oven to 400°F.
  2. Coat a 9x13 inch baking dish with cooking spray and set aside.
  3. Bring a large covered pot of salted water to a boil over medium-high heat.
  4. Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy).
  5. Drain pasta and set aside.
  6. 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.)
  7. 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.
  8. Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly.
  9. 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.
  10. Stir in the salt, pepper, and mustard powder.
  11. Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.
  12. Stir the drained pasta into the sauce and toss to coat.
  13. Fold in the lobster meat.
  14. Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil for easy clean up.
  15. Stir the butter into the panko bread crumbs.
  16. Sprinkle panko topping evenly over pasta.
  17. Bake until golden and bubbling, approximately 20-25 minutes.
  18. Allow to cool 15 minutes before serving.
  19. Sprinkle with parsley, if desired.

Recipe Video

Recipe Notes

Lobster Macaroni and cheese can be made up to five days in advance and stored in the refrigerator covered tightly with plastic wrap.

Nutrition Facts
The Very Best Lobster Mac and Cheese Recipe
Amount Per Serving
Calories 846 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 28g175%
Cholesterol 213mg71%
Sodium 1324mg58%
Potassium 506mg14%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 9g10%
Protein 38g76%
Vitamin A 1550IU31%
Vitamin C 0.2mg0%
Calcium 687mg69%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.