Here’s an easy recipe to make a gooey homemade mac and cheese recipe with lobster and white cheddar cheese.
This recipe is great for the holidays or whenever you’re in the mood for comfort food.
“This post has been sponsored by Creamette® Pasta. All thoughts and opinions are my own.”
White Cheddar Mac and Cheese with Lobster
No holiday dinner is complete without macaroni and cheese.
My grandma’s holiday dinners were the best, and her creamy mac and cheese was my favorite.
Once she passed, it was up to my siblings and me to carry on her traditions.
Macaroni and cheese is a staple in our home for holiday and Sunday dinners, BBQ get-togethers, and whenever someone is craving comfort food.
Over the years, I’ve tweaked her recipe from using just cheddar cheese to white cheese.
For me, I’ve found the flavor to be richer—as well as the addition of a few more seasonings.
We’re making Lobster White Mac and Cheese
With the holidays just around the corner, we wanted to jazz up our white cheddar mac and cheese recipe by adding lobster.
It was a huge hit with our whole family, so we’re sharing the recipe here on the blog.
Any macaroni and cheese recipe starts with pasta, elbow macaroni preferably.
What I love about this recipe is that it connects us all.
My boys don’t eat all the traditional holiday food I ate as a young girl, but we agree that mac and cheese is the comfort food we all love.
The Creamette® brand encourages consumers to find creative ways to use their products, bringing people together over delicious food.
That’s what matters. Food connects us in more ways than one.
What You Will Need To Make Our Lobster Mac & Cheese
Elbow Macaroni. You can’t make mac & cheese without elbow macaroni; I mean, you can, but who wants that? I am all about tradition when using Creamette® elbow macaroni in mac and cheese.
Unsalted Butter. All-Purpose Flour. Unsalted butter and all-purpose flour are all you need to make the roux. These are the basic building blocks of any respectable macaroni and cheese recipe!
Heavy Cream. Whole Milk. Adding heavy cream and whole milk is how you get super creamy homemade lobster mac and cheese. If you don’t have either, using half and half works too!
Sea Salt. Freshly Cracked Black Peppercorns. Smoked Paprika. Old Bay. Garlic Powder. Onion Powder. Nobody wants a bland-tasting lobster mac and cheese, and with this line-up of seasonings, you’ll be good to go in the taste department!
Gouda. Smoked White Cheddar. Gruyere. Mozzarella. I could make a respectable lobster mac and cheese with two kinds of cheese, but we’re taking it up another level or two with four different types of cheese!
How to make Seafood Mac & Cheese
Ingredients:
- 1 Creamette® Elbows 16 oz.
- 1 stick of unsalted butter
- 4 tbsps of all-purpose flour
- 1 cup heavy cream (or cup of half-in-half instead)
- 2 cups whole milk
- 1 tsp Kosher (or Smoked Sea Salt to taste)
- Freshly cracked black peppercorns (to taste)
- 1 tsp smoked paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of Old Bay seasoning
- 2 cups freshly grated gouda cheese
- 2 cups freshly grated smoked white cheddar (you can use sharp white cheddar as well)
- 1/2 cup of Gruyere (reserve for the top of the macaroni and cheese)
- 8 small mozzarella balls
- 1 1/2 pounds of lobster meat
Directions on making homemade white cheddar mac and cheese
- Preheat the oven to 400°F.
- Prepare the macaroni pasta by following the package directions. Cook until the pasta is al dente in a large pot. Drain and rinse the pasta with cold water using a colander, then set aside.
- Place a large saucepan over medium heat and melt butter. Whisk in the flour using a wire whisk. Stir in the heavy cream and the whole milk, and keep whisking until the mixture is well incorporated.
- Add the freshly grated gouda and white cheddar cheese a 1/2 cup at a time until both kinds of cheese are thoroughly mixed into the sauce. Sprinkle in the seasonings and whisk some more.
- Stir the lobster meat into the sauce, breaking apart any large chunks into bite-size pieces.
- Brush the bottom of a large casserole dish with olive oil, making sure to brush the sides as well. This will prevent the lobster mac and cheese from sticking to the sides.
- Transfer the elbow macaroni into the casserole dish, making sure it is spread evenly in the dish.
- Ladle the cheese sauce evenly over the pasta, and use a tablespoon or fork to move the pasta around a bit to make sure the elbow macaroni is completely covered. Scatter gruyere cheese over the top of the macaroni, and dot the top with the eight (8) small mozzarella balls.
- Place the dish on the center rack of a 400°F preheated oven and bake for 30-35 minutes or until the top is golden brown.
- Remove from the oven and serve while hot.
And just in case you didn’t know, mac and cheese is even better the next day. Be sure to store your leftovers in an airtight container.
What can I add to Mac and Cheese to make it better?
You can add a few toppings for an easy way to jazz up your macaroni dish.
- Bread crumbs.
- Additional cheeses for more cheesy goodness (see below).
- Bacon is always a great choice.
- Fresh herbs.
- Cooked chicken.
Is it okay to put eggs in homemade macaroni and cheese recipe?
I’ve had Mac and cheese with egg and without egg, which was both delicious.
It’s up to you to add an egg (or not an egg) to your recipe.
It’s suggested that eggs make the Mac and cheese creamier and smoother.
However, you can accomplish a creamy homemade mac and cheese recipe without the egg with the right cheeses.
Is Mac and Cheese better with a roux?
This is a roux (also known as the creamy sauce) that you may have heard of before.
It’s made with butter and flour to thicken the sauce for macaroni cheese!
I think the mac and cheese recipe is better with a roux; it’s the sauce for the secret ingredient to a good homemade macaroni and cheese dish.
My grandma would say it’s all about the sauce.
What is a roux?
A roux is a combination of flour and fat, which can be used for many different things.
It’s traditionally found in cooking, but it also has applications outside the kitchen, such as making Bechamel or Velouté!
To make your own at home, combine equal parts butter with flour until they are combined into one smooth sauce.
How do you make Mac + Cheese creamy?
Follow these tips for a rich, creamy macaroni and cheese that’s light on the stomach but heavy in flavor from all of those buttery layers it takes to make this dish what dreams are made out of.
- The first step is cooking your pasta until tender (al dente), then adding some salt before draining well not to have any excess liquid weighing down each bite or layer with too much moisture content.
- Cook your butter and flour for about one minute to remove any raw flavors.
- You can’t go wrong when you mix and match different cheese flavors with your macaroni dish. Aged, smoked or tangy cheeses will add a new depth to this classic flavor!
- Pasta is a great way to hold on to the sauce, but you’ll want ones with ridges. It’s best to use large elbow macaroni noodles.
- Make sure you don’t add your pasta all at once; see how much sauce there is and then add more if needed OR Maintain a target ratio of 1:1 for the final product.
- After you’ve added your cheeses, turn off the heat.
- Make your macaroni and cheese with this cheeses list! Try different types of cheese, such as cheddar, fontina, or Monterey Jack. For an extra cheesy twist, add some crumbled parmesan for a tasty treat that’s perfect whenever you want to indulge in comfort food bliss.
- Avoid over-baking can make for a more enjoyable experience by ensuring plenty of chew left in each bite without being overcooked.
What are the best cheeses to use in Macaroni and Cheese?
- Cheddar, parmesan cheese, gruyere cheese, or brie will give your casserole a rich flavor that’s hard to beat.
- Smoked gouda is great too!
- Monterey jack makes for an interesting twist on tradition (not preferred), while fontina offers another unique option.
- Goat cheese or cream cheese are other options that work well in a mac and cheese dish.
This 4 Cheese Mac and Cheese is the best!
The holiday season is just around the corner, and we can’t think of a better way to make your homemade mac and cheese this year by elevating it with lobster.
White cheddar mac plus lobster makes an easy homemade macaroni and cheese recipe for a party or dinner any day of the week!
Plus, this cheesy recipe is easy to make but super gooey and yummy with four different white kinds of cheese.
It’s the perfect side dish for any holiday menu.
Cheddar Mac and Cheese with Lobster is ideal for the holiday season and all winter long.
More Recipe Ideas:
Shrimp Bisque Recipe Made in the Instant Pot
Instant Pot Broccoli Cheddar Soup
Ingredients
- 1 stick of unsalted butter
- 4 tbsps of all-purpose flour
- 1 cup heavy cream or cup of half-in-half instead
- 2 cups whole milk
- 1 tsp Kosher or Smoked Sea Salt to taste
- Freshly cracked black peppercorns to taste
- 1 tsp smoked paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of Old Bay seasoning
- 2 cups freshly grated gouda cheese
- 2 cups freshly grated smoked white cheddar you can use sharp white cheddar as well
- 1/2 cup of Gruyere reserve for the top of the macaroni and cheese
- 8 small mozzarella balls
- 1 1/2 pounds of lobster meat
Instructions
- Preheat the oven to 400°F
Prepare the macaroni noodles by following the Creamette package directions, and cook until the pasta is al dente in a large pot. Drain and rinse the pasta with cold water using a colander, then set aside.
Place a large saucepan over medium heat and melt butter. Whisk in the flour using a wire whisk. Stir in the heavy cream and the whole milk, and keep whisking until the mixture is well incorporated.
Add the freshly grated gouda and white cheddar cheese a 1/2 cup at a time until both kinds of cheese are thoroughly mixed into the sauce. Sprinkle in the seasonings and whisk some more.
Stir the lobster meat into the sauce, breaking apart any large chunks into bite-size pieces.
Brush the bottom of a large casserole dish with olive oil, and brush the sides as well. This will prevent the lobster mac & cheese from sticking to the sides.
Transfer the elbow macaroni into the casserole dish, making sure it is spread evenly in the dish.
Ladle the cheese sauce evenly over the pasta, and use a tablespoon or fork to move the pasta around to ensure the elbow macaroni is completely covered. Scatter Gruyere cheese over the top of the macaroni, and dot the top with the eight (8) small mozzarella balls.
Place the dish on the center rack of a 400°F preheated oven and bake for 30-35 minutes or until the top is golden brown.
Remove from the oven and serve while hot.
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