There are comfort foods… and then there’s Ina Garten’s Lobster Mac and Cheese, which is a whole experience. This is the exact recipe people think of when they picture a special-occasion mac and cheese: creamy, rich, loaded with Gruyère and cheddar, and studded with buttery lobster meat.
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⭐ Why You’ll Love This Recipe
- Restaurant-quality flavor without complicated steps — Ina uses simple techniques that work every time.
- Ultra creamy cheese sauce made with sharp cheddar + Gruyère for deep, rich flavor.
- Perfect for special occasions like birthdays, holidays, or date nights at home.
- Customizable — you can use fresh lobster, frozen lobster meat, or even shrimp.
- Leftovers are incredible (honestly, the flavors get even better the next day).
- This is a well-tested, reliable recipe from one of the most trusted cooks in American home cooking. My own version includes experience-driven tips so it turns out perfect in your kitchen too.
If you like Ina Garten recipes try Skinny Creamy Mac and Cheese, Ina Garten's Perfect Roast Chicken, Weeknight Bolognese Ina Garten , or Ina Garten's Roasted Shrimp Salad.
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What Ingredients do I need?
- 1 lb elbow macaroni – Ina uses elbows, but any short pasta works.
- 4 cups milk – Whole milk is best for richness.
- 8 tablespoons (1 stick) butter
- ½ cup all-purpose flour – Makes the roux that thickens the sauce.
- 12 oz Gruyère cheese, grated – Adds nuttiness and depth.
- 8 oz sharp cheddar cheese, grated – For classic mac & cheese flavor.
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg – Classic Ina touch; enhances the cheese flavor.
- 1½–2 pounds cooked lobster meat – Tail and claw meat work best. Fresh or frozen are both fine.
- Topping
- 1½ cups fresh breadcrumbs
- 2 tablespoons butter, melted
Substitution Tips
- Lobster: If lobster is too pricey, you can use shrimp, langostino tails, or even crab. They all work beautifully.
- Gruyère: Swiss cheese or Jarlsberg are great budget-friendly substitutes.
- Whole milk: 2% works, but the sauce won’t be quite as rich.
- Breadcrumbs: Panko adds an amazing crispy topping if you prefer more crunch.
- Gluten-free: Use gluten-free pasta + a gluten-free flour blend for the roux.
How to Make Lobster Mac and Cheese
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Pro Tips for Perfect Lobster Mac & Cheese
- Grate your own cheese. Pre-shredded cheese doesn’t melt as smoothly.
- Don’t overcook the pasta. Slightly underdone pasta gives you the perfect texture after baking.
- Let the sauce thicken fully. If your roux is too thin, the mac and cheese will be runny.
- Use lots of lobster. Ina’s recipe is generous - don’t skimp!
- If using frozen lobster: thaw fully and pat dry so the sauce stays thick.
You can, but the texture is best fresh. Freeze unbaked for up to 2 months. Thaw and bake as directed.
Absolutely. It becomes Ina’s classic baked mac and cheese — still incredibly delicious.
Other Recipes To Try
- Alton Brown Stovetop Mac and Cheese
- Paula Deen's Crockpot Mac and Cheese
- Quick and Easy Lasagna Pasta
- Slow Cooker Buffalo Chicken Sandwiches
If you tried this Ina Garten’s Lobster Mac and Cheese orany other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Ina Garten's Lobster Mac and Cheese
- Prep Time: 15min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 15 min
- Yield: 6 to 8 1x
- Category: Easy
- Method: Stovetop/Oven
- Cuisine: American
Description
For Valentine's Day this year, make some Lobster Mac and Cheese. It is a fancy elegant dish to make for anyone that will easily impress. Serve it with some wine and cooked asparagus or broccoli on the side.
Ingredients
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter
½ cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon nutmeg
1 ½ pounds cooked lobster meat
1 ½ cups fresh white bread crumbs (5 slices, crusts removed)
Instructions
- Preheat the oven to 375 degrees F.
- Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Jenna says
Yes, just let it cool instead of baking it. Then bake it in the oven the day of.
Lynn says
Can you make this the day before?
Joe Scotia says
Classic dish. I make this a few times during the year for special friends and occasions.
Tonda Brunner says
I love this recipe and make it for Christmas Eve dinner , every year since I found it. Thank you Ina0
Teresa says
I too love this recipe. I've made it for New Years Eve 2 years in a row. Planning on making it again this NY eve. Fabulous recipe!
Sheryl Enoex scott says
I love love love this recipe i made it 2 christmas ago ann about to make again for my sons 30th birthday thanks again for graciously sharing