Description
Indulge in this rich and creamy Lobster Mac and Cheese, combining tender chunks of fresh lobster with a luscious blend of mozzarella and sharp cheddar cheeses. This baked casserole is elevated with smoky bacon, aromatic spices, and a crispy panko breadcrumb topping, making it a perfect comfort food dish that’s both luxurious and satisfying.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Lobster and Bacon
- 2 fresh lobster tails, chopped
- 12 ounces bacon, cooked and crumbled
Sauce
- 2 Tablespoons olive oil
- 2 Tablespoons salted butter, divided
- 1 teaspoon minced garlic
- ¼ cup diced onion
- 4 cups heavy cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning (such as Slap Ya Mama) or creole seasoning
- Salt and pepper to taste
Cheese
- 2 cups shredded mozzarella cheese, divided
- 2 cups sharp cheddar cheese, divided
Topping
- ¼ cup Panko breadcrumbs
Instructions
- Cook the Macaroni: Boil the elbow macaroni in salted water according to package instructions until al dente. Drain and set aside to prevent overcooking.
- Cook the Bacon: In a large saucepan, cook the bacon until crisp. Remove from the pan, drain excess oil on paper towels, and crumble. Set aside for topping later.
- Sauté Aromatics and Lobster: Using the same saucepan, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and translucent. Add the chopped lobster meat and sauté an additional 1-2 minutes to cook through and infuse flavors.
- Prepare the Cream Sauce: Add 2 tablespoons of salted butter to the pan and melt. Gradually pour in 4 cups of heavy cream, stirring constantly and cooking on medium-low heat for 3-4 minutes until the sauce thickens slightly.
- Season the Sauce: Stir in onion powder, garlic powder, smoked paprika, Cajun seasoning, salt, and pepper. Taste and adjust seasoning as needed to create a flavorful base.
- Add Cheese: Incorporate half of the shredded mozzarella and sharp cheddar cheese blend (2 cups total) into the sauce. Stir continuously until all cheese melts smoothly, creating a creamy cheese sauce.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir gently until the pasta is fully coated and evenly combined.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Pour half of the macaroni mixture into an 8×8-inch casserole dish. Sprinkle 1 cup of the remaining mozzarella and cheddar cheese evenly over the macaroni. Layer the remaining macaroni mixture on top, followed by the final cup of cheese.
- Add Toppings: Evenly sprinkle the crumbled bacon and panko breadcrumbs atop the cheese layer, distributing them for a crunchy, flavorful crust.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes or until the top is golden brown and bubbly. For a crispier finish, broil the casserole for an additional 1-2 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly for optimal creaminess. Enjoy your decadent Lobster Mac and Cheese!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days to maintain freshness.
- Freezing: Freeze portions in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm covered in a 350°F oven for about 20 minutes or microwave in 1-minute intervals, stirring between intervals to ensure even heating.
- Make Ahead: Assemble the casserole unbaked and refrigerate for up to one day. When ready to eat, bake as instructed for an easy last-minute meal.
