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A bowl of lobster mac and cheese on a blue tablecloth.
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Lobster Mac and Cheese

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Cuisine: Canadian / American
Servings: 8 servings
Calories: 430kcal
Author: Kelly Neil

Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Large pot
  • Colander
  • Box grater
  • Spatula
  • 9 x 13-inch (23 x 33 cm) baking dish

Ingredients

  • 1 ½ cups elbow macaroni uncooked
  • 2 tablespoons table salt for the pasta cooking water
  • ¼ cup salted butter
  • 3 tablespoons + 1 ½ teaspoons all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon yellow prepared mustard
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon MSG
  • 1 ½ cups extra old cheddar cheese grated
  • 1 tub sharp cheddar processed cheese spread
  • 8 ounces cooked lobster meat chopped

For the topping

  • ⅔ cup cornflake crumbs
  • 2 tablespoons salted butter melted
US cups - Metric grams

Instructions

  • Preheat the oven to 375ºF (190ºC) and have a 9 x 13-inch (23 x 33 cm) baking dish ready.
  • Bring a large pot of water to a boil, add 2 tablespoons salt, then cook the macaroni until al dente according to the package directions. Reserve ½ cup (125 ml) of the pasta cooking water, drain the macaroni in a colander, and set aside.
  • Return the pot to medium-low heat, melt the butter until lightly bubbling, then stir in the flour. Cook, stirring often, for about 2 minutes, letting the roux bubble gently without browning.
  • Add the milk, reserved pasta water, mustard, salt, pepper, and MSG. Stir well to combine. Continue heating over medium-low heat until smooth. The lumps of flour will disappear as the milk heats.
  • Add the grated cheddar and cheese spread, stirring until fully melted and cohesive. Break up the cheese spread with a spatula as it heats.
  • Stir in the drained macaroni and chopped lobster until evenly coated, then transfer the mixture to the prepared baking dish.
  • In a small bowl, mix the cornflake crumbs with the melted butter until evenly moistened. Scatter the crumbs evenly over the mac and cheese. Bake for 18 to 20 minutes, until hot and bubbling, then broil for 2 to 3 minutes, watching closely, until the topping is golden. Serve hot with a simple green salad or steamed broccoli.

Notes

  • For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
  • Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
  • To switch to gram measurements, click "Metric grams" in the ingredients section of the recipe card.
  • Let the mac and cheese rest for 5 minutes before serving so the sauce settles slightly.

Storage

  • Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a 350ºF (180ºC) oven or in the microwave with a splash of milk or cream to loosen the sauce.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 46g | Protein: 18g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 2603mg | Potassium: 281mg | Fiber: 2g | Sugar: 6g | Vitamin A: 981IU | Vitamin C: 4mg | Calcium: 276mg | Iron: 7mg