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Creamy Lobster Mac and Cheese inspired by No Name Restaurant
Inspired by No Name Restaurant

Creamy Lobster Mac and Cheese

Main Course
This luxurious version of mac and cheese features chunks of sweet lobster meat in a rich, creamy cheese sauce. The combination of sharp cheddar and mild fontina creates depth of flavor, while a touch of smoked paprika adds warmth. Topped with buttery breadcrumbs and baked until golden, this elevated comfort food transforms a simple dish into an elegant meal.
Prep Time 30 mins
Cook Time 35 mins
Total Time 65 mins
Servings 6

Ingredients

  • 1 lb Lobster meat (Cooked, cut into 1-inch chunks)
  • 1 lb Cavatappi pasta (Or elbow macaroni)
  • 4 tbsp Unsalted butter (Plus 2 tbsp for breadcrumbs)
  • 1/4 cup All-purpose flour
  • 2 cups Whole milk (Warmed)
  • 1 cup Heavy cream (Warmed)
  • 1 medium Shallot (Finely minced)
  • 2 cloves Garlic (Minced)
  • 8 oz Sharp white cheddar (Freshly grated)
  • 4 oz Fontina cheese (Freshly grated)
  • 1/2 cup Parmesan cheese (Freshly grated)
  • 1 tsp Dijon mustard
  • 1/4 tsp Smoked paprika
  • 1/8 tsp Cayenne pepper (Optional)
  • 1 tsp Salt (Or to taste)
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 cup Panko breadcrumbs
  • 2 tbsp Fresh chives (Chopped, for garnish)

Tools You'll Need

  • 9x13-inch baking dish or 6-8 individual gratin dishes
  • Large pot for pasta
  • Large saucepan
  • Whisk
  • Wooden spoon
  • Cheese grater
  • Measuring cups and spoons

Chef's Tip

Slightly undercook the pasta (cook it for 1-2 minutes less than the package instructions) since it will continue cooking in the oven. This ensures the final dish has perfectly al dente pasta rather than mushy noodles.

Instructions

  1. Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish or 6-8 individual gratin dishes.
  2. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than package directions. Drain and set aside.
  3. In a large saucepan, melt 4 tablespoons butter over medium heat. Add shallot and cook until softened, about 2-3 minutes. Add garlic and cook for 30 seconds until fragrant.
  4. Whisk in flour and cook, stirring constantly, for 1-2 minutes to make a roux.
  5. Gradually whisk in warmed milk and cream, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5 minutes.
  6. Reduce heat to low and add cheddar, fontina, and half the Parmesan cheese, a handful at a time, stirring until melted before adding more.
  7. Stir in Dijon mustard, smoked paprika, cayenne (if using), salt, and pepper. Taste and adjust seasonings.
  8. Gently fold in the cooked pasta and lobster meat.
  9. Transfer mixture to the prepared baking dish(es).
  10. In a small bowl, melt remaining 2 tablespoons butter. Mix with panko breadcrumbs and remaining Parmesan cheese. Sprinkle evenly over the pasta.
  11. Bake until golden and bubbly, about 25-30 minutes for a large dish, or 15-20 minutes for individual dishes.
  12. Let stand for 5 minutes before serving. Garnish with chopped chives.

Plating

Serve in the baking dish or individual gratin dishes, garnished with fresh chives. For a more elegant presentation, use a large spoon and tongs to create a neat portion on each plate, ensuring visible chunks of lobster meat on top. A small side salad with a light vinaigrette makes an excellent accompaniment.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat covered in a 325°F oven until warmed through, about 15-20 minutes. If the sauce seems dry after refrigeration, add a splash of milk before reheating. Freezing is not recommended as it may cause the sauce to separate and the texture to become grainy.

About This Recipe

This recipe transforms the humble mac and cheese into a celebration of New England's famous lobster. While restaurant versions often use heavy cream sauces that can mask the lobster flavor, this adaptation creates a balanced cheese sauce that complements without overwhelming the sweet lobster meat. The contrast between the creamy pasta, tender lobster chunks, and crispy breadcrumb topping creates a more refined version of this comfort food classic.

How did it turn out?

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