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Bobby Flay Lobster Mac and Cheese

Bobby Flay Lobster Mac and Cheese recipe
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This dish is Bobby Flay’s elevated take on classic macaroni and cheese. It blends creamy béchamel with sharp cheddar, Gruyère, and Parmesan cheeses. The addition of tender lobster meat adds a luxurious seafood element, while a crunchy breadcrumb topping provides the perfect contrast.

Ingredients

For the Pasta:

  • Elbow macaroni – 12 oz

  • Salt – for boiling water

For the Cheese Sauce:

  • Butter – 4 tablespoons

  • All-purpose flour – 1/4 cup

  • Whole milk – 3 cups, warm

  • Heavy cream – 1/2 cup

  • Sharp white cheddar cheese – 2 cups, shredded

  • Gruyère cheese – 1 cup, shredded

  • Parmesan cheese – 1/2 cup, grated

  • Dijon mustard – 1 tablespoon

  • Cayenne pepper – 1/4 teaspoon

  • Salt and pepper – to taste

For the Lobster & Topping:

 

  • Cooked lobster meat – 1.5 to 2 cups, chopped

  • Panko breadcrumbs – 1 cup

  • Butter – 2 tablespoons, melted

  • Fresh parsley – for garnish (optional)

Instructions

 

  • Boil the pasta – Cook macaroni in salted water until al dente. Drain and set aside.

  • Make the roux – In a saucepan, melt butter and whisk in flour. Cook 1–2 minutes until golden.

  • Add milk and cream – Slowly whisk in warm milk and cream. Simmer until thickened.

  • Stir in cheeses – Remove from heat. Add cheddar, Gruyère, and Parmesan. Stir until melted.

  • Season the sauce – Mix in Dijon mustard, cayenne, salt, and pepper.

  • Fold in pasta and lobster – Combine pasta and lobster with the sauce. Gently stir to coat.

  • Transfer to baking dish – Pour mixture into a greased 9×13″ dish.

  • Top with breadcrumbs – Mix panko with melted butter and sprinkle over the top.

  • Bake to perfection – Bake at 375°F (190°C) for 20–25 minutes, until bubbling and golden.

  • Serve hot – Garnish with parsley if desired and enjoy immediately.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-lobster-mac-and-cheese/