Gluten Free Lobster Mac and Cheese
Mac and cheese is already one of the most comforting dishes on the planet, but fold in tender chunks of lobster and a golden, crispy topping and you've got something that feels genuinely special. The sauce skips the traditional flour-based roux entirely, using a cornstarch slurry instead to build a silky, thick base that works beautifully without any wheat in sight. Three cheeses — sharp cheddar, Gruyère, and Parmesan — get whisked in gradually so every bite is deeply savory and impossibly creamy. The lobster gets a quick butter-and-lemon finish in a skillet before it's folded in, keeping it tender rather than rubbery after the oven time. Gluten free breadcrumbs tossed in melted butter create that satisfying crunch on top that makes the whole dish feel complete. It serves four, which makes it perfect for a dinner party centerpiece or a very indulgent weeknight treat. Don't skip the five-minute rest before serving — the sauce settles into the pasta and the topping stays crisp.
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free pasta (shells or elbows)
- 1 tbsp kosher salt
For the cheese sauce
- 3 tbsp unsalted butter
- 3 tbsp cornstarch
- 3 cups whole milk
- ½ cup heavy cream
- 1 tsp dry mustard
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup gruyère cheese, freshly shredded
- ½ cup parmesan cheese, freshly grated
For the lobster
- 1 lb cooked lobster meat, cut into 1-inch chunks
- 1 tbsp unsalted butter
- 1 tbsp fresh lemon juice
For the topping
- 1 cup gluten free breadcrumbs
- 2 tbsp unsalted butter, melted
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil and add the kosher salt. Cook the gluten free pasta according to package directions until just shy of al dente — it should still have a firm bite at the center, as it will finish cooking in the oven. Drain in a colander and set aside.
- 2
In a small bowl, whisk the cornstarch with ¼ cup of the whole milk until completely smooth with no lumps. Set the slurry aside.
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