Langostino or Lobster Mac and Cheese

Mac and cheese is the undisputed king of comfort food. But add the sweet, rich flavor of lobster or langostino, and you get something else entirely: a dish that delivers both comfort and luxury in a single baking dish. This is how you turn a weeknight into a statement.

The key is a properly made béchamel sauce — silky, not gritty — and using real, block cheese. The frozen langostino tails from Trader Joe’s are a fantastic, accessible shortcut that brings a lobster-like sweetness without the market price.

Have leftover lobster? This is one of the best ways to use it. This recipe is a perfect base for leftover lobster meat, turning last night’s indulgence into tonight’s five-star meal. For more ideas, check out our full guide to Leftover Lobster Recipes (<- link to the Leftover Lobster Recipes post here).

🔥 David’s Note

Use block cheese and grate it yourself. Pre-shredded cheese has anti-caking agents that prevent smooth melting. Fresh-grated cheese makes all the difference between gritty and silky.

The recipe below is for 2 servings; simply double it and save for another meal. If you are going to freeze it, do so before the final bake.

David McCann

Langostino or Lobster Mac and Cheese

Silky béchamel, two-cheese blend, and your choice of sweet langostino tails or leftover lobster meat, all under a golden panko crust. This is mac and cheese for people who know what it can truly be.

Print Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• ½ box 8 oz elbow macaroni
• 8 oz cooked langostino tails OR 1½ cups cooked chopped lobster meat
• ½ cup sharp cheddar cheese grated
• ½ cup Gruyère cheese grated
• 1 tbsp mascarpone cheese
• 2 tbsp unsalted butter divided
• 1½ tbsp all-purpose flour
• 1½ cups whole milk
• ½ tsp Dijon mustard
• ½ tsp smoked paprika
• 1 clove garlic
• 1 sprig fresh thyme
• 1 bay leaf
• ¼ cup panko breadcrumbs
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and black pepper

Method

 

1. Infuse the milk with thyme, garlic, and bay leaf. Simmer, remove from heat, steep 15 minutes.
2. Cook pasta according to package directions. Drain.
3. Make béchamel: melt 1 tbsp butter, whisk in flour, slowly add infused milk.
4. Season béchamel generously with salt and pepper.
5. Add cheeses, mustard, and paprika. Stir until smooth.
6. If using langostino: gently poach in simmering water for 60 seconds, drain and pat dry. If using leftover lobster: no need to recook, simply chop and add directly to the sauce in the next step.
7. Fold pasta and your choice of langostino or lobster into the cheese sauce.
8. Toast panko with olive oil and dried thyme in a dry pan until golden.
9. Transfer to baking dish, top with panko, bake at 375°F for 15-20 minutes. Serve when slightly cooled.

Notes

Leftovers keep refrigerated for up to 3 days. Reheat with a splash of milk to loosen the sauce. Freeze before the final bake, not after.