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Creamy Macaroni & Cheese with Lobster

Scott Phillilps

Servings: 6

Mascarpone, fresh lobster meat, and thyme turn the humble mac and cheese into one luxurious meal.

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For the Topping:

  • 1 small garlic clove, mashed into a paste or pressed (optional)
  • 3 Tbs. unsalted butter, melted
  • 2 cups coarse, fresh breadcrumbs, lightly toasted
  • Kosher salt
  • 2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)

For the Macaroni:

  • 4 Tbs. unsalted butter
  • 1/4 cup all-purpose flour
  • 3-1/2 cups whole milk
  • 10 oz. finely grated Cantal
  • 1/4 cup mascarpone
  • 1-1/2 tsp. finely chopped fresh thyme
  • Kosher salt
  • 1 lb. campanelle pasta
  • 3 cups diced cooked lobster meat

Nutritional Information

  • Calories (kcal) : 920
  • Fat Calories (kcal): 400
  • Fat (g): 44
  • Saturated Fat (g): 25
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 175
  • Sodium (mg): 1160
  • Carbohydrates (g): 78
  • Fiber (g): 4
  • Protein (g): 50


Make the Topping:

  • If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.
  • Turn off the heat and gently whisk in the Cantal, mascarpone, and thyme. Season to taste with salt. Keep warm.
  • Bring a large pot of well-salted water to a boil over high heat. Add the campanelle and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.
  • Add the cheese sauce and lobster meat to the pasta and gently stir to combine. Transfer the pasta mixture to a 9×13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

For individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. You can fill them to within about 1/2 inch of the rim. The number of servings will, of course, depend on the volume of your baking dishes.


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Reviews (1 review)

  • MaureenP | 12/30/2016

    This is an elegant mac and cheese dish, worth the expense of the lobster and Cantal. The thyme gives it a warm aroma. I forgot to buy fresh thyme so I used an equivalent amount of dried thyme. I also didn't buy all the lobster the recipe calls for - wanted to try it out first before plunking down beaucoup $$$. I'll make it again with all the lobster. The flavor is mild, but it's still rich and cheesy. What you don't need is two cups of breadcrumbs. Even if you were planning to bake several individual servings, I don't see how anyone would need that much. I used maybe a cup and I felt that much breadiness on top wasn't necessary. Next time I'll make fewer breadcrumbs that are more buttery. There's a lot left over. Interested to see how this dish will reheat tomorrow.

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