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Classic Creamy Lobster Mac and Cheese
A 55-minute American dinner for 4 — 870 calories per serving.
per serving, estimated
Rich, velvety baked mac and cheese loaded with tender chunks of lobster, gruyère, and sharp cheddar — a deeply satisfying one-dish dinner.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 12 ounces cavatappi pasta
- 12 ounces cooked lobster meat (cut into 1-inch chunks; from about 2 lobster tails or pre-cooked claw and knuckle meat)
- 4 tablespoons unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup heavy cream
- 6 ounces sharp white cheddar cheese (freshly grated)
- 4 ounces gruyère cheese (freshly grated)
- 2 ounces Cream cheese (softened, cut into pieces)
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- ½ cup panko breadcrumbs
- 1 ounce parmesan cheese (finely grated)
- 1 tablespoon unsalted butter (melted, for topping)
- 2 tablespoons fresh chives (thinly sliced, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Preheat the oven to 400°F and butter a 9×13-inch baking dish. 10 min
- Grate 6 oz sharp white cheddar, 4 oz gruyère, and 1 oz parmesan; soften 2 oz cream cheese and cut it into small pieces; thinly slice 2 tablespoons chives (optional, for garnish). 8 min
- Cut the 12 oz cooked lobster meat into 1-inch chunks and set aside. 4 min
- Bring a large pot of well-salted water to a boil and cook 12 oz cavatappi 2 minutes less than the package's al dente time; drain and set aside. 10 min
- Timing-sensitive step. Melt 4 tablespoons butter in a large saucepan over medium heat, whisk in 4 tablespoons flour, and cook the roux 90 seconds, stirring constantly, until it smells lightly nutty. 3 min
- Timing-sensitive step. Gradually whisk in 2 cups whole milk and 1 cup heavy cream, then cook over medium heat, whisking frequently, for 5–6 minutes until the béchamel is thick enough to coat the back of a spoon. 6 min
- Timing-sensitive step. Reduce heat to low and stir in the cream cheese pieces, cheddar, and gruyère a handful at a time until fully melted; stir in 1 teaspoon dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon cayenne, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. 4 min
- Fold the drained cavatappi and the lobster chunks into the cheese sauce until evenly coated, then transfer to the prepared baking dish. 3 min
- Stir together ½ cup panko, 1 oz parmesan, and 1 tablespoon melted butter; scatter evenly over the top of the mac and cheese. 2 min
- Bake at 400°F for 18–20 minutes until the topping is deep golden and the edges are bubbling. 20 min
- Rest the baking dish 5 minutes, then scatter the sliced chives (optional) over the top and serve directly from the dish. 5 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.