Nitrate & Nitrite Free Gluten Free Lobster Mac and Cheese
Total time55 min
Prep time20 min
Cook time35 min
4.6(23)
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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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