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Perfect Baked Lobster Mac and Cheese Recipe with Crispy Gruyere Crust

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A rich and creamy baked lobster mac and cheese featuring tender lobster chunks and a crispy, nutty Gruyere cheese crust. This comforting dish balances indulgence with ease, perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 1 pound cooked lobster meat, chopped (fresh or thawed from frozen)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk (720 ml), warmed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups Gruyere cheese, shredded (about 200 grams)
  • 1 cup sharp white cheddar cheese, shredded (100 grams)
  • 1 cup Gruyere cheese, shredded (100 grams) – for crust
  • 1/4 cup panko breadcrumbs (25 grams)
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside. Toss with a bit of butter or oil to prevent sticking if needed.
  2. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 1/4 cup (30 grams) of all-purpose flour and cook for about 2 minutes, whisking constantly, until bubbly and slightly golden to form a roux.
  3. Slowly pour in 3 cups (720 ml) of warmed whole milk, whisking continuously to avoid lumps. Cook for 5-7 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
  4. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, and salt and pepper to taste. Reduce heat to low.
  5. Gradually stir in 2 cups (200 grams) shredded Gruyere and 1 cup (100 grams) shredded sharp white cheddar until melted and smooth.
  6. Gently fold the cooked macaroni and 1 pound chopped lobster meat into the cheese sauce, mixing carefully to keep lobster pieces intact and evenly distributed.
  7. Transfer the mixture into an 8×8 inch (20×20 cm) oven-safe baking dish and smooth the top with a spatula.
  8. In a small bowl, mix 1 cup (100 grams) shredded Gruyere cheese with 1/4 cup (25 grams) panko breadcrumbs and 1 tablespoon melted butter. Sprinkle evenly over the mac and cheese.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the crust is golden brown and bubbling. Tent with foil if crust browns too quickly.
  10. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.

Notes

Use fresh lobster meat if possible; frozen is acceptable if fully thawed. Warm milk before adding to roux to prevent lumps. Freshly grate cheese for best melting. Use panko breadcrumbs for a crispy crust; substitute with crushed crackers or cornflakes if needed. Tent with foil if crust browns too fast. Can be prepared ahead and refrigerated up to 24 hours before baking. Reheat leftovers gently in oven to maintain crust texture.

Nutrition

Keywords: lobster mac and cheese, baked mac and cheese, Gruyere crust, comfort food, seafood pasta, cheesy casserole

Find it online: https://evabake.com/perfect-baked-lobster-mac-and-cheese-recipe-with-crispy-gruyere-crust/