Lobster Macaroni and Cheese

Lobster Macaroni & Cheese from Handle the Heat

I have a migraine right now as I sit in front of my computer typing this post. So I apologize if this post sounds like it was written by a crazy person. It doesn’t matter, though, because I am dedicated to sharing this recipe with you. It’s outrageously, fantastically, sinfully good. Although it is mostly just a basic macaroni and cheese recipe with Gruyere cheese and lobster tossed in, I can’t claim credit for it. Leave it to Food Network’s Ina Garten to create such a luxurious twist on this classic pasta dish. By the way, have you seen all those hilarious Ina Garten memes floating around the internet? They’re hilarious. I’ve got to give Ina props, though, for making a cameo appearance in one of my favorite episodes of 30 Rock. Oh rest in peace 30 Rock… you were a great show and I miss you dearly.

Thanks to Anderson Seafoods for providing the lobster I used in this recipe.

Recipe Rundown
Taste: Buttery, savory, nutty, sweet, and all around amazing.
Texture: Ridiculously rich and cheesy with big chunks of tender lobster and a crisp, buttery topping.
Ease: Easier than you might think. If you’ve never made homemade mac & cheese before don’t be scared. I think the hardest part is the cleanup! But it is SO incredibly worth your while.
Appearance: Absolutely positively mouthwatering.
Pros: Possibly the best macaroni and cheese you’ll ever taste.
Cons: Indulgent in terms of both calories and dollars but certainly wonderful for a special occasion.
Would I make this again? I would but I probably won’t be purchasing Gruyere cheese or lobster on a regular basis. That is unless I win the lottery or become the next Pioneer Woman…

Print Save

Lobster Macaroni and Cheese

Yield: 6 servings

Ingredients:

Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart whole milk
1 stick (4 ounces) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

Preheat the oven to 375°F. Spray 6 individual gratin dishes with nonstick cooking spray.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions, 6 to 8 minutes, or until al dente. Drain.

Meanwhile, in a small saucepan over medium heat, warm the milk. In a large saucepan set over medium-low, melt 6 tablespoons of the butter. Sprinkle the flour into the saucepan and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 2 more minutes, or until thickened and smooth. Remove from heat and add the cheeses, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well to combine. Divide the mixture between the prepared gratin dishes.

Melt the remaining 2 tablespoon of butter and combine with the fresh breadcrumbs, tossing to coat. Sprinkle the buttered crumbs over the gratin dishes. Place the dishes on a rimmed baking sheet. Bake for 30 to 35 minutes, or until the bubbling and browned. Serve.

From the Food Network

   

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

8 Responses to “Lobster Macaroni and Cheese”

  1. #
    1
    Tieghan — June 21, 2013 at 5:01 am

    Lobster Mac and cheese! Yes, please! This is just simply amazing! I have actually had this recipe sitting in my recipe folder for months, but have yet to make it. I now NEED to make it, cause yours looks so goood!

    Feel better!

  2. #
    2
    marcie@flavorhtemoments — June 21, 2013 at 8:38 am

    WOW, that crust looks so crispy and golden, I just want to dive in. Gruyere cheese is one of my favorites, and paired with lobster, even better. This looks delicious!

  3. #
    3
    Chung-Ah | Damn Delicious — June 21, 2013 at 3:58 pm

    Amazing! Can I come over for dinner?!

  4. #
    4
    Karen - Cinnamon Freud — June 23, 2013 at 10:00 pm

    I love Ina too- she cracks me up every time. And I love this lobster mac and cheese. I saw her make it her show and made it the next night for dinner. So good!

  5. #
    5
    Julie @ Table for Two — June 26, 2013 at 11:22 am

    woah, this is crazy. i just came to your blog to peruse your past recipes & i came across this one – seems like you and i both got inspiration from Ina to make our mac & cheeses :) love that you put them in little cast iron skillets! it looks so good!

  6. #
    6
    Allyson — December 19, 2013 at 10:47 am

    I am browsing recipes because I want to make this tonight…I saw Ina’s recipe on the food network site before I found it here as well and it looks like the one I want to use. I am wondering, though, if there is any reason it might not work if I put it in one large dish to cook instead of 6 small ones.

    • Tessa replied: — December 19th, 2013 @ 8:17 pm

      There’s no reason you couldn’t put it in one large dish. I think the 6 smaller dishes are fun for serving and they also help ensure a nice crispy topping but it should be just fine in a large dish. Enjoy!

  7. #
    7
    Stacie — December 25, 2013 at 4:52 pm

    Fabulous recipe! Tried this recipe today and it was perfect, I didn’t have any Gruyere so I used a little mozzarella and cheddar and also used a big casserole dish! Perfect!

Leave a Comment