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Christmas Eve Lobster Mac and Cheese

Christmas Eve lobster mac and cheese combines cooked lobster, elbow macaroni, and a smooth cheddar-Gruyère sauce beneath a golden panko topping. Baked until bubbling at the edges, it rests for 10 minutes before serving.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 960
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and lobster
  • 1 tbsp kosher salt
  • 1 lb elbow macaroni
  • 1.5 lb cooked lobster meat roughly chopped
For the cheese sauce
  • 6 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 1 tsp dry mustard
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper
  • 12 oz sharp cheddar cheese shredded
  • 8 oz Gruyère cheese shredded
For the topping
  • 3 tbsp unsalted butter
  • 1.5 cups panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the pasta
  1. Heat the oven to 375°F.
  2. Butter a 9x13-inch baking dish.
  3. Bring a large pot of water to a boil, add 1 tablespoon kosher salt and the macaroni, and cook for 1 minute less than the package's al dente time; drain.
Make the cheese sauce
  1. Melt 6 tablespoons butter in a large saucepan over medium heat.
  2. Whisk in the flour and cook for 1 to 2 minutes.
  3. Gradually whisk in the milk and cream, bring to a gentle simmer, and cook for 5 to 7 minutes, whisking often, until thick enough to coat a spoon.
  4. Whisk the dry mustard, 1 teaspoon kosher salt, black pepper, and cayenne into the sauce.
  5. Remove the pan from the heat.
  6. Stir in the cheddar and Gruyère a handful at a time until smooth.
Assemble the macaroni
  1. Stir the drained macaroni and lobster into the cheese sauce.
  2. Transfer the mixture to the prepared baking dish and spread it evenly.
Top and bake
  1. Melt 3 tablespoons butter and stir in the panko.
  2. Scatter the panko mixture evenly over the macaroni.
  3. Bake for 20 to 25 minutes, until bubbling at the edges and golden on top.
  4. Rest for 10 minutes before serving.

Notes

For the smoothest sauce, add the shredded cheeses a handful at a time off the heat. Refrigerate leftovers for up to 3 days; freezing is possible, though the sauce may change texture. For a gluten-free version, use gluten-free macaroni, flour, and panko.