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Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Perfect Pasta
Lobster Mac and Cheese
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Cook: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1016
- Total Fat
- 56 g
- Saturated Fat
- 29 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 56 g
- Cholesterol
- 256 mg
- Sodium
- 1252 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Cook: 1 hr 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1016
- Total Fat
- 56 g
- Saturated Fat
- 29 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 56 g
- Cholesterol
- 256 mg
- Sodium
- 1252 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- 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. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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467 Reviews
joskyc6361February 24, 2025
ATROCIOUS, I tried it and it tasted horrible, never again. if I could rate it a 0 I would.
Lisa W.December 13, 2024
Love the original—has anyone tried freezing this? At which point?
Peg_RMay 1, 2024
This is my go-to mac & cheese recipe. I don't add the lobster and I bake it in a casserole instead of individual ramekins. Love the gruyere cheese and the thickness of the sauce. My friends request it for pot lucks!
Ellen W.April 30, 2024
Perfection! Another great Ina Garten recipe. Make sure to use good quality cold-water lobster.
After all these years, I've learned that milk does not have to be heated for béchamel. It works just as well if it's cold. Just whisk in a cup at a time. It might take a bit longer to heat and thicken, but one less pot to clean.
After all these years, I've learned that milk does not have to be heated for béchamel. It works just as well if it's cold. Just whisk in a cup at a time. It might take a bit longer to heat and thicken, but one less pot to clean.
ctbrickfederalApril 30, 2024
Has anyone baked this in a single casserole dish rather than individual gratins? If so, was the time/temperature different? And how did it come out?
1009031August 26, 2024
i used a 9.5X17" pyrex glass baking dish. The recipe fit perfectly. I had made it earlier in day with intention to bake for a 6ish dinner. Removed from refrigerator at 4 and cooked at 5:30 @ 375 and it took an hour to get bubbly and brown on top.
Foodie63December 20, 2024
Yet ANOTHER BRILLIANT Einstein who rates a recipe they haven’t made!
Debra BarkbyMarch 10, 2024
This is a great base I used pancetta instead of lobster (my only choice would have been frozen). I love all of these recipes.
mortadowaFebruary 20, 2024
Did this today and it was amazing. I butter poached the lobster sous vide and used smoked gruyere rather than plain. Other than that I cooked it as written. Delicious!
AnonymousJanuary 21, 2024
Wonderful! Used lobster tails
AnonymousJanuary 7, 2024
Made this with leftover lobster from a New Year’s Eve broil fest. Very rich and delicious. Definitely feeds a crowd.
jill.ryan08December 17, 2023
I am going to make this for Christmas this year. Can I make it a day ahead? Anybody make it ahead of time?
Ellen W.April 30, 2024
I always make it in the morning of a dinner party,, so why not a day ahead? Just heat slowly in a low oven, covered at first. Then uncover and crank up the heat to crisp the bread crumbs during the last ten minutes.
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