Gluten Free Lobster Mac and Cheese (Edit recipe)

This lobster mac and cheese is so easy to make and perfect for a special date night in or dinner party! It's everything you love about traditional mac and cheese but made gluten free and with delicious, sweet lobster! Simply irresistible! This recipe can also easily be made low carb or keto!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	486
Fat:	28 g
Carbohydrates:	39 g
Protein:	19 g
Cholesterol:	86 g
Sodium:	777 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by Kit Hondrum

View original recipe

Serves: 6

Ingredients

8 oz Gluten-free Macaroni Pasta, (225 g)
5 Tbsp Salted Butter, (71 g)
.25 cup Gluten Free Flour, (40 g)
9 oz Lobster, cooked meat, roughly chopped (meat from two 1.25 lb lobsters)(255 g)
2.5 cups Whole Milk, room temp (590 mL)
1 Tbsp Lobster, juices*
1 tsp Sea Salt, fine
.25 tsp Black Pepper
.125 tsp Nutmeg, ground
1 pinch Cayenne Pepper
6 oz Sharp Cheddar Cheese, grated, (1.5 cups or 170 g), plus extra for topping
4 oz Gruyere Cheese, grated (1 cup or 113 g)
Parsley, Chopped for garnish (optional), Chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°F/205°C.
Make macaroni. Boil 8 cups of water with 2 tsp sea salt. Add pasta, stir, and allow to boil for 1 minute less than package directions. Drain, rinse with cool water, and place damp towel on top to prevent from drying out.
Make roux. In a large heavy-bottomed pot, stir together butter and flour over medium-low heat. Allow the roux to cook for 10 minutes or until just golden brown, stirring and scraping the bottom constantly. Adjust temperature as needed. The roux should bubble as it cooks and brown very slowly.
Make buechamel. Add room temperature milk, little by little to the pot, whisking with a large whisk constantly. Add lobster juices, salt, pepper, nutmeg, and cayenne and whisk. Allow to cook while whisking for 2 minutes (over medium-low heat).
Add cheese, macaroni, and lobster. Remove the pot from heat and stir in cheeses, little by little. Add macaroni and lobster** and stir gently to evenly mix. Take care not to break apart the macaroni pieces.
Bake for 10 minutes. Pour mac and cheese into baking dish or keep in pot if oven-safe. Sprinkle extra cheese over the top (optional). Bake for 5 minutes then add extra lobster pieces to the top, pressing into the mac and cheese a bit so they don't burn. Bake for 5 more minutes or until bubbly and slightly golden on top. Take care not to overcook or lobster could get rubbery and the sauce could break and become grainy.
Garnish with parsley and serve!