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Lobster Macaroni & Cheese from Handle the Heat

Lobster Macaroni and Cheese

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.

Course Main Course
Cuisine American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 6 servings
Recipe by Tessa Arias


  • 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)


  1. Preheat the oven to 375°F. Spray 6 individual gratin dishes with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

From the Food Network