Seafood Deluxe Lobster Gruyère Mac & Cheese

An indulgent, restaurant-quality macaroni and cheese featuring tender chunks of lobster meat, a rich and nutty Gruyère mornay sauce, and a crispy herb-panko topping. Perfect for special occasions.

Print Recipe

Prep Time 25

Cook Time 30

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, French-Inspired

Calories: 850

Ingredients Equipment Method Notes

Ingredients

The Pasta & Seafood

1 lb large shell pasta or cavatappi
1 lb cooked lobster meat chopped into chunks

The Mornay Sauce

0.5 cup unsalted butter
0.5 cup all-purpose flour
2 cups whole milk warmed
2 cups heavy cream warmed
4 cups Gruyère cheese freshly shredded
2 cups sharp white cheddar freshly shredded
1 tsp garlic powder
0.5 tsp nutmeg ground
1 tsp salt to taste
0.5 tsp white pepper

The Topping

1 cup Panko breadcrumbs
0.33 cup Parmesan cheese grated
3 tbsp melted butter
2 tbsp fresh parsley chopped

Equipment

Large Pot
Cast iron skillet or Baking dish
Whisk
Saucepan

Method

Preheat oven to 375°F (190°C). Grease a 9x13 baking dish or large cast-iron skillet.
Boil pasta in salted water until al dente (about 2 minutes less than package instructions). Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to make a roux.
Gradually whisk in milk and cream until smooth. Simmer until thickened, about 5-8 minutes.
Reduce heat to low. Stir in salt, pepper, garlic powder, and nutmeg.
Remove from heat and stir in Gruyère and Cheddar cheese until fully melted and smooth.
Add cooked pasta to the cheese sauce. Gently fold in the lobster meat.
Pour mixture into prepared baking dish. In a small bowl, mix panko, parmesan, melted butter, and parsley.
Sprinkle topping over the mac and cheese. Bake for 20-25 minutes until golden and bubbly.

Notes

For extra luxury, drizzle with white truffle oil before serving.