Ingredients:

  • 1 lb Dried Pasta (e.g., Cavatappi, Penne, or Elbow)
  • 5 lbs Cooked Lobster Meat, chopped (claw and tail meat preferred)
  • 2 Tbsp Dry Sherry or White Wine (optional)
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • 1 Tbsp Fresh Parsley, chopped
  • 6 Tbsp Unsalted Butter (for sauce)
  • 6 Tbsp All-Purpose Flour (for roux)
  • 4 cups Whole Milk, warmed
  • 1 tsp Dijon Mustard
  • 1/4 tsp Nutmeg, freshly grated
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 5 cups Sharp Mature Cheddar, grated
  • 1 cup Gruyère Cheese, grated (or Fontina)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a small bowl, combine the Panko breadcrumbs, melted butter, and chopped parsley. Mix until coated and set aside.
  3. If desired, quickly sauté the chopped lobster meat in a splash of dry sherry or white wine for 30 seconds to deepen the flavor. Set aside.
  4. Cook the pasta in well-salted boiling water for 2 minutes less than the package instructions (it should be very al dente). Drain thoroughly and set aside.
  5. Make the Roux: In a heavy-bottomed saucepan, melt the 6 Tbsp of butter over medium heat. Whisk in the flour and cook for 1–2 minutes until smooth and pale blonde.
  6. Create the Béchamel: Gradually pour the warmed whole milk into the roux, whisking continuously and vigorously to prevent lumps. Bring the sauce to a gentle simmer, stirring until it thickens sufficiently to coat the back of a spoon (about 5–7 minutes).
  7. Season the Base: Remove the sauce from the heat. Whisk in the Dijon mustard, salt, pepper, and nutmeg.
  8. Form the Mornay Sauce: Gradually add the grated Cheddar and Gruyère cheeses, stirring constantly until they are fully melted and the sauce is perfectly smooth and glossy. Ensure the sauce is off the heat when adding the cheese.
  9. Combine Ingredients: Add the cooked al dente pasta and the chopped lobster meat directly into the Mornay sauce. Gently fold everything together until the pasta and lobster are completely coated.
  10. Transfer and Top: Pour the mixture into the prepared casserole dish. Sprinkle the Panko breadcrumb mixture evenly over the top.
  11. Bake for 20–25 minutes, or until the sauce is bubbling around the edges and the top is golden brown and crisp.
  12. Rest and Serve: Let the Mac & Cheese rest on the counter for 5–10 minutes before serving.