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A cozy stovetop mac and cheese featuring three rich cheeses, tender lobster, and a skillet-toasted breadcrumb topping. Perfectly creamy and cheesy without baking, ready in about 50 minutes to serve 8 people.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 16 ounce box dry macaroni noodles or any small pasta shape
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups half & half
  • 4 ounces cream cheese, softened
  • 4–5 teaspoons Old Bay seasoning or Cajun seasoning
  • 2 cups shredded sharp cheddar cheese off the block
  • 1 ½ cups shredded smoked gouda off the block
  • 1 – 1 ½ cooked lobster tails (four 4–6 oz tails)
  • 2 tablespoons chopped parsley
  • ½ cup panko breadcrumbs (optional)
  • 3 tablespoons butter (for breadcrumb topping)
  • Salt and pepper

Instructions

  1. If starting with raw lobster tails, cook until just done, remove shells with kitchen shears, chop meat into 1-inch pieces, and set aside.
  2. Shred sharp cheddar and smoked gouda cheeses by hand and soften the cream cheese.
  3. For breadcrumb topping (optional): Heat a small skillet over medium heat, melt 3 tablespoons butter, stir in ½ cup panko breadcrumbs, season with salt and pepper, cook until golden-brown, then remove and set aside.
  4. Bring a large (6-quart) pot of heavily salted water to a boil, add pasta and cook 6–9 minutes until al dente. Scoop out 1 cup pasta water and drain pasta.
  5. Return the pot to medium heat, add 3 tablespoons butter and whisk in 2 tablespoons all-purpose flour to make a roux. Whisk 2–3 minutes until light golden.
  6. Slowly whisk in 3 cups half & half until smooth, then whisk in softened cream cheese and 4–5 teaspoons Old Bay or Cajun seasoning until cream cheese melts.
  7. Add shredded cheddar and smoked gouda cheeses a handful at a time, stirring between additions and keeping heat low to avoid boiling.
  8. Add the drained pasta to the cheese sauce and stir gently to coat, adding reserved pasta water a little at a time if the sauce is too thick.
  9. Fold in the cooked lobster pieces and 2 tablespoons chopped parsley. Adjust sauce consistency with about ½ cup reserved pasta water if desired.
  10. Serve the mac and cheese warm topped with the toasted panko breadcrumbs and extra chopped parsley.

Notes

Leftovers keep for 2-3 days refrigerated in an airtight container, but the dish is best enjoyed the day it is made to preserve lobster texture and sauce silkiness., Freezing is not recommended as the lobster and creamy sauce will lose texture., To keep the sauce smooth, cook the roux to a golden brown and maintain a gentle simmer to avoid curdling the cheese sauce.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: about 12 oz
  • Calories: 724 kcal per serving
  • Fat: 42 g per serving
  • Carbohydrates: 54 g per serving
  • Protein: 32 g per serving