Lobster Mac and Cheese with Prsciutto and Spinach

Lobster mac and cheese with crispy breadcrumb topping.

5 from 5 votes

Lobster Mac and Cheese with Prsciutto and Spinach

Lobster mac and cheese is comfort food at its finest! With buttery lobster meat mixed with cheeses, crisp prosciutto and fresh spinach.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main

Cuisine: American

Keyword: lobster mac and cheese, mac and cheese with lobster

Servings: servings

Calories: 855kcal

Author: Samantha Ferraro

Ingredients

8 ounces elbow macaroni
4 slices prosciutto
5 tablespoons unsalted butter divided
¼ cup flour
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 ½ cups whole milk
½ cup heavy cream
¾ teaspoon Kosher salt
½ teaspoon ground black pepper
2 cups Gruyere cheese
1 ½ cups Cheddar cheese
½ cup mozzarella cheese
1 cup cooked lobster meat roughly chopped into ½ inch pieces (I used a combo if tails and claws)
2 cups fresh baby spinach
½ cup panko breadcrumbs
¼ cup Freshly grated Parmesan
3 tablespoons Olive oil for panko topping

US Customary - Metric

Instructions

Crisp the Prosciutto. Preheat the oven to 400 degrees Fahrenheit and lay slices of prosciutto onto a baking sheet. Bake the prosciutto for 6-8 minutes until crisp, then set aside and break into pieces.
Cook the Macaroni. Boil salted water in a large pot for the pasta and cook the macaroni until al-dente, about 7-8 minutes. Save about a cup of the pasta water and drain the pasta.
Make the Bechamel. Place a medium sized pot over medium heat and melt 4 tablespoons of butter. Once melted, add the flour and spices and whisk together until the flour dissolves. Stream in the milk and heavy cream and continue whisking until the white sauce has thickened. Season with salt and pepper
Add the Cheeses. slowly add in all of the shredded cheeses stir to combine until all of the cheese has melted into the béchamel sauce.
Add the Cooked Pasta. Add the cooked pasta and stir to combine into the cheese sauce. If the mixture is too thick, add about ½-3/4 cup of reserved pasta water to the mixture.
Add the Extras. Add in the chopped lobster meat, fresh spinach and crisped prosciutto and give everything a good mix.
Make the Breadcrumb Topping. In a small bowl, add the panko breadcrumbs, grated Parmesan cheese and drizzle with olive oil. Give the mixture a good mix so all of the panko is evenly coated with the olive oil.
Bake the Mac and Cheese. Grease a medium sized 8 x 12 baking dish with the remaining 1 tablespoon of butter and transfer the mac and cheese into baking dish. Top with the panko breadcrumbs and bake at 400 degrees F for 15 minutes until top is golden brown.
Broil the Top. This is optional, but for extra crispness, place the mad and cheese under the broiler for a few minutes, but keep an eye on it!
Once done, allow to rest for at least 10 minutes and serve.

Notes

- Lobster Prep: Steam or boil lobster tails until the meat is opaque and easily removed from the shell. You can often buy cooked lobster meat at most seafood markets.
- Pasta Al Dente: Cook the pasta just until al dente to prevent it from becoming mushy when baked, about 1-2 minutes less then package directions.
- Broil the Topping: For an extra crispy panko topping, place the mac and cheese under the broiler for a few minutes, but keep an eye on it so the topping doesn't burn.

Nutrition