This Easy Lobster Macaroni and Cheese recipe is the best homemade side dish for any spread. This dish is made with a delicious cheese sauce, tender lobster, and baked to perfection for the ultimate crispy topping.
Course dinner, lunch
Keyword how to make lobster mac and cheese, lobster mac and cheese
You can also use lobster tails. In general, when purchasing lobster, always look for cold water lobster. It usually comes from the East Coast or Canada. Maine lobster tails are a big deal because the water is so cold there.
I recommend 16oz of lobster, which is typically 2-3 tails.
You can substitute any cheese you like in this recipe.
Always purchase your cheese in block form and shred or grate it yourself. You can also use a food processor. Pre-shredded cheese has preservatives and potato starch to keep it from going bad quickly. These additives don't melt nicely and the dish won't be as creamy. Grate your own cheese. It makes a huge difference.
Feel free to add more cheese as you deem necessary. To make this a really creamy and cheesy dish, I often add 1 to 1 1/2 cups of additional shredded cheddar. I typically add this additional cheese to the cheese sauce to make it really thick.
You can whatever milk you choose in the recipe.
I often use a 9x13 rectangular dish. Sometimes I will opt for an 8x8 dish, as used in the photos here. With an 8x8 dish, you will really pile in the ingredients and as it bakes, the sides will bubble and ooze over. This provides a dramatic effect (that looks great), but isn't necessary. I bake the dish on a sheet pan to prevent liquid from oozing into the oven.
For baking dishes, I often prefer ceramic to glass. A ceramic dish will regulate heat better. When I use glass, the top of the mac and cheese, typically dries out quickly.
You can also use cast-iron.
If you're making this for a crowd, I wouldn't make it ahead. This is a dish that's best served fresh while the cheese is still soft and gooey. After making it, I leave it in the oven on warm and covered in foil.
I also wouldn't prep it in advance. This will ruin the texture of the cheese.