When you’re craving a mac and cheese dish, but want something a bit fancier than the traditional version, this lobster mac and cheese recipe is what you need! With five types of cheese (American, Sharp Cheddar, Swiss, Gouda, and Parmesan), this version of the classic comfort food dish is already elevated above your average recipe! Pairing it with lobster brings it to another level, making it a truly special meal. Feel free to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
For a simple, “every day” mac and cheese, try our Macaroni and Cabot Cheddar recipe. Did you know that Cabot is a co-operative of dairy farm families from New England and New York State who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about this lobster mac and cheese so, if you could rate and review the recipe once you’ve given it a try, we’d really appreciate it!
Directions
- PREHEAT oven to 350°F.
- BUTTER casserole dish or individual ramekins.
- COOK macaroni according to package directions in a large pot of boiling, salted water; drain well and set aside.
- MELT 1 tablespoon butter in small skillet; add shallots and cook, stirring, until softened and translucent. Set aside.
- COMBINE milk and lobster base in large saucepan; heat to 190°F. Remove from heat and add American cheese, stirring until blended. Stir in remaining cheeses and cooked shallots. Season with salt and white pepper.
- BLEND remaining softened butter and flour in small bowl; whisk mixture into warm cheese sauce and return to low heat, stirring until thickened, about 5 minutes.
- STIR cooked macaroni and lobster gently into cheese sauce. Pour into casserole or ramekins. Top with breadcrumbs and drizzle with truffle oil, if using.
- BAKE until heated through and barely browned on top.
