Lobster Mac & Cheese

READY IN: 1hr 15mins
Recipe by Manami

This is Ina's variation on her Grown-Up Mac & Cheese (Grown up Mac and Cheese) and I have had it for a few years and decided to share it today, as I'm making it again this Sunday. Barefoot Contessa at www.housebeautiful.com/0907

Top Review by Kayfudge

This recipe was delicious! And as far as prices goes, this one is actually relatively cheap - it calls for 6 cups of cheese, (but only 3 different kinds). I substituted emmenthaler (instead of gruyere and saved a few bucks). I made half the recipe and it was plenty for 6 full ramekins. The blue cheese added a great kick and I liked the addition of the red pepper flakes. I also used half the amount of breadcrumbs (from a carton) and substituted crushed potato chips - yum! 2 enthusiastic thumbs up!

Ingredients Nutrition


  1. Try Ina's variation on this dish with lobster!
  2. Preheat the oven to 375ºF.
  3. Drizzle oil into a large pot of boiling salted water.
  4. Add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
  5. Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
  6. Cook over low heat for 2 minutes, stirring with a whisk.
  7. Still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
  8. Off the heat, add the Gruyere, cheddar, Roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
  9. Add the cooked macaroni and lobster and stir well.
  10. Place the mixture in 6 to 8 individual gratin dishes.
  11. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
  12. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
  13. Enjoy!

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