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Lobster Mac with Cheddar, Brie, and Gruyere

Lobster Mac with Cheddar, Brie, and Gruyere


"Very elegant yet simple recipe. I served it in individual cast iron mini cocottes. Spectacular!"
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1 h servings 620 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 678 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain.
  3. Melt 3 tablespoons butter in a large saucepan over medium heat; stir in shallots and cook and stir until soft, about 3 minutes. Stir flour into shallot mixture and cook for 1 minute; whisk in milk. Bring milk mixture to a gentle boil, whisking constantly.
  4. Set aside a large pinch of the Cheddar cheese, Gruyere cheese, and a few cubes of the Brie cheese to use for topping. Stir Dijon mustard and remaining Cheddar cheese, Gruyere cheese, and Brie cheese into milk mixture; remove from heat and stir until all cheese is melted, about 2 minutes; season with salt and pepper.
  5. Stir macaroni and lobster meat into cheese mixture; pour into a baking dish.
  6. Whisk panko bread crumbs, Parmesan cheese, and reserved Cheddar and Gruyere cheese together in a bowl; sprinkle over the top of lobster mixture. Cut remaining 1 tablespoon butter and reserved Brie cheese into tiny pieces and scatter evenly over crumb mixture.
  7. Bake in the preheated oven until bubbly and golden, about 20 minutes.


  • Cook's Note:
  • I blended two recipes to make this one. I had originally meant to add cream, but found with the Brie it was creamy and rich enough. If you want, you can add 1 cup of heavy cream to the shallot and flour mixture in Step 3. I think it would be very rich if you do.

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Read all reviews 2
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Delicious and easy!!

Definitely will make it again! It took 2 favorites, lobster and Mac and cheese, and made it a winner blend!

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