Ina First Fridays: Lobster Mac and Cheese

Welcome to Ina Fridays!
Everyone loves mac and cheese and Ina has several versions in her repertoire, each one a winner......one of my favorites is her mac and cheese for adults which she refers to as a "grown up" mac and cheese...it has Roquefort plus two other cheeses AND bacon!  I bet you've tried at least one of her recipes.
I turned to this one when my family was visiting last year....kind of a Florida-oriented mac and cheese, what with the lobster. (They really would have preferred a dinner of stone crabs. But.....$$$$$$!)
Everyone arrived hungry from their flight and started to dig in before I could take some decent photos. And then rather impatiently 
(you can see someone in the background in red) waited for me to snap just two. Not every good ones, either, as I didn't take the time to bring a piece of lobster to the front to show you! But you can trust me AND Ina...the lobster's in there and this is a great mac and cheese.

Lobster Mac and Cheese
2009, Ina Garten, All Rights Reserved


Kosher salt 
Vegetable oil 
1 pound cavatappi or elbow macaroni 
1 quart milk 
8 tablespoons (1 stick) unsalted butter, divided 
1/2 cup all-purpose flour 
12 ounces Gruyere cheese, grated (4 cups) 
8 ounces extra-sharp Cheddar, grated (2 cups) 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon nutmeg 
1 1/2 pounds cooked lobster meat 
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) 

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.


Ina Fridays participants:

Nancy from mypicadillo.com  
Veronica from mycatholickitchen.com
Ansh from spiceroots.com  
Minnie from TheLady8home.com


  1. Only Ina could make a mac n cheese this rich, addictive and absolutely delicious.


    Enjoy your company.

  2. I know I would love it..Lobster is back up in $$$ now..
    I think I like it better than crab though Barbara.. :)
    Love Ina and her recipes:)

  3. Exquisitely comforting! This luxurious mac and cheese is incredibly droolworthy.



  4. Oh my, that's some mac and cheese! I think I'll splurge and make this for my kids on Thanksgiving...

  5. Oh, I think we'll have that for Thanksgiving... especially since we're going to the shore for the holiday.

  6. Too good to be true! I love macaroni and cheese and this one looks perfect! Happy weekend!

  7. Wow, that's one Mac and Cheese I wouldn't mind getting my teeth into. I sounds like a great holiday dish when everyone is in town.

    Mireya @myhealthyeatinghabits

  8. This may be my favorite food in the universe :)

  9. Hi Barbara,

    Delicious looking meal and no wonder your family were keen to get started.
    have a lovely weekend

  10. A luscious and super comforting mac and cheese!

  11. I made this years ago after having it at a restaurant for a crazy amount of money. It seems to me it also had fancy cheese though.. you know, robiola for like $30 a pound!! Well, it was a huge hit as you said.Cheese and lobster shouldn't go together but boy, do they! WHo needs fancy pictures when the dish is sooo good!

  12. The richest entree in her books. Great pictures.

    Wishes for tasty dishes.
    Linda @Tumbleweed Contessa

  13. i only recently had lobster for the first time, and it was incorporated into some nachos. amazing. this would undoubtedly be just as good.

  14. I made it just now & loved it so much, Barbara.

    It was divine,....mmmmmmm! Thanks again. X



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