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gooey mac + cheese recipe
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5 from 1 vote

White Cheddar Mac and Cheese with Lobster

Course: holiday recipes, Side Dish
Author: This Worthey Life

Ingredients

  • 1 box of elbow macaroni 16 oz
  • 1 stick of unsalted butter
  • 1/2 cup of of all-purpose flour
  • 4-5 cups of whole milk
  • 1 tsp Kosher or Smoked Sea Salt to taste * plus an additional amount for the pasta water
  • Freshly cracked black peppercorns to taste
  • 1 tsp smoked paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1/4 tsp of nutmeg
  • 1 tsp of ground mustard
  • 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
  • 2 cups of Gruyere
  • 8 small mozzarella balls
  • 1 1/2 pounds of lobster meat

Instructions

  • Preheat the oven to 350°F. Coat a 9x13-inch baking dish with about 1 teaspoon of unsalted butter. This will prevent the lobster mac and cheese from sticking to the sides.
  • Place a large stockpot filled with water on the stove. Bring the water to a boil, then add about (1) tablespoon of Kosher salt. Add the elbow macaroni to the boiling water (and continue to follow the directions on the box.) Cook in a large pot until the pasta is al dente. Drain and rinse the pasta with cold water using a colander, then set aside.
  • Make the roux. Place a large saucepan over medium heat and melt 1 stick of butter. Whisk in the 1/2 cup of flour using a wire whisk. Continue whisking until the mixture is slightly thickened, bubbly, and light golden brown.
  • Next, add the milk a little at a time and keep whisking until the mixture is well incorporated. It will start to thicken up, so it's important to keep whisking as you add the milk until it is smooth.
  • Add your seasonings and continue to whisk until incorporated. Turn the heat down and let it simmer for 6 minutes (or until thickened). Set aside.
  • It's time to add your cheeses. Add the freshly grated gouda and white cheddar cheese a little at a time until all kinds of cheeses are thoroughly mixed into the sauce. (you will reserve about 1/3 of your cheeses for the top).
  • Stir the lobster meat into the sauce, breaking apart any large chunks into bite-size pieces.
  • 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. You can use the layering method to incorporate more cheese throughout the dish by adding your noodles, then cheese, then more noodles, with the rest of the cheese on top. Scatter the remaining 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 350°F preheated oven and bake for 30-35 minutes or until the top is golden brown.
  • Remove from the oven and serve while hot.