"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Macaroni & Cheese with Lobster Recipe

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This recipe for Macaroni & Cheese with Lobster, by , is from The Krankoski-Wright Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Ellen Ries


The Pasta Ingredients:
1 pound shaped pasta, such as elbows or shells
8 tablespoons salted butter, divided
1 small yellow onion, diced
1 garlic clove, minced
5 tablespoons all-purpose flour
2 cups light cream
2 cups shredded Gruyere cheese
3 cups shredded cheddar cheese
1/2 cup grated Romano cheese
Kosher or sea salt and freshly ground black pepper to taste
8 ounces cooked lobster meat (from about two 1-1/2-pound lobsters), cut into bite-size pieces

The Topping Ingredients:
2 tablespoons salted butter
3/4 cup panko breadcrumbs
1 teaspoon chopped fresh parsley

Instructions for the Pasta:
Cook pasta according to package instructions. Drain in a colander, set into the sink, and rinse with cold water to cool. Set aside.

Preheat oven to 350. Melt 3 tablespoons butter in a medium-size saucepan over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 5 minutes. Transfer to a bowl and set aside.
Melt remaining 5 tablespoons butter in the saucepan. Whisk in flour and stir until mixture is light golden-brown and glossy, 8 to 10 minutes. Gradually whisk cream into flour mixture, increase heat to medium-high, and bring to a simmer. Once simmering, reduce heat to medium-low; cook, stirring, until mixture is thick, creamy, and smooth, 10 to 15 minutes.

Stir onion/garlic mixture and cheeses into cream mixture until melted and smooth. Season to taste with salt and pepper; then gently stir in lobster and reserved pasta. Pour mixture into a 4-quart casserole and smooth the top.

Instructions for the Topping:
Next, make the topping: In a small saucepan over medium heat, melt 2 tablespoons butter. Add breadcrumbs and parsley; cook, stirring , until lightly toasted. Sprinkle evenly over casserole.

Bake in preheated oven until sauce is bubbly and the top is golden-brown, 10 to 12 minutes.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This recipe for Lobster Mac & Cheese is so good that it beat out Bobby Flay's version in a 2010 episode of Throwdown!
From Yankee Magazine on July 8, 2015




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