Gluten-Free Lobster Mac and Cheese
Elevate your comfort food game with this indulgent Gluten-Free Lobster Mac and Cheese—a luxurious twist on a classic favorite! Perfectly cooked gluten-free elbow macaroni is coated in a velvety cheese sauce made with sharp cheddar, Gruyere, and Parmesan, then combined with succulent chunks of sweet lobster meat for a decadent seafood flair. A golden, buttery gluten-free breadcrumb topping adds irresistible crunch, while hints of paprika, garlic powder, and onion powder bring depth of flavor to every bite. Ready in just under an hour, this seafood-inspired dish is perfect for dinner parties, date nights, or anytime you crave a sophisticated yet satisfying treat. Gluten-free and rich in flavor, it's a show-stopping centerpiece that will delight your taste buds and impress your guests!
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Recipe Information
Ingredients
- 12 ounces Gluten-free elbow macaroni
- 8 ounces Cooked lobster meat, chopped
- 4 tablespoons Butter
- 4 tablespoons Gluten-free all-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup Gluten-free breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Cook the gluten-free elbow macaroni according to the package instructions in a large pot of boiling salted water until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the gluten-free flour, whisking constantly, and cook for about 1-2 minutes, until the mixture bubbles lightly and forms a roux.
Gradually whisk in whole milk and heavy cream until the mixture is smooth. Bring to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
Reduce the heat to low and gradually stir in shredded cheddar cheese, Gruyere cheese, and Parmesan cheese until completely melted and smooth.
Season the cheese sauce with salt, black pepper, paprika, garlic powder, and onion powder.
Add the cooked lobster meat to the cheese sauce, stirring to distribute evenly.
Combine the cheese sauce with the cooked macaroni in a large mixing bowl, ensuring the pasta is well coated.
Transfer the macaroni mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the gluten-free breadcrumbs with the chopped parsley and sprinkle evenly over the top of the mac and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Allow to cool slightly before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 773 mg | 59% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
