Coconut Free Lobster Mac and Cheese
Total time1 hr
Prep time20 min
Cook time40 min
4.5(6)
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz elbow macaroni or cavatappi
- 1 tsp salt
For the filling
- 1 lb cooked lobster meat, cut into 1-inch pieces
For the sauce
- 1 cup leek, white and light-green parts only, thinly sliced
- ½ cup fennel bulb, finely diced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ cup low-sodium chicken broth
- 1 ½ cups shredded gruyère cheese
- ½ cup shredded mild cheddar cheese
- ½ tsp dry mustard powder
- ¼ tsp sweet paprika
- salt, to taste
For the topping
- ½ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tsp salt, and cook the pasta until just shy of al dente — tender but with a firm center, about 1 minute less than the package directs. Drain in a colander and set aside.
- 2
Melt 3 tbsp butter in a large saucepan over medium heat. Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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