Oven-Baked Lobster Mac & Cheese

Serves 6-8

Oven-Baked Lobster Mac & Cheese


  • 1 lb. cavatappi, or pasta of choice
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cup whole milk
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cup shredded white cheddar
  • 1 cup shredded Fontina
  • 1/4 cup shredded mozzarella
  • 3/4 cup freshly grated Parmesan, divided
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp. extra-virgin olive oil


  1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente, about 1 minute or 2 less than the package instructions, it will finish cooking in the oven. Drain the pasta and set aside.
  2. First you're going to make a roux. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Stir it often to ensure it doesn't burn or stick to the pan. Pour in milk and whisk until combined. Season with salt, and pepper. Let simmer until thickened, about 2 minutes. 
  3. Remove pan from heat and stir in cheddar, Fontina, mozzarella, and 1/2 cup Parmesan (reserve remaining 1/4 cup) and whisk until smooth. Gently fold in pasta and lobster meat and transfer into a 9"-x-13" baking dish. 
  4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta.
  5. Bake until bubbly and golden, 20-25 minutes.