Creamy Gluten-Free Lobster Mac and Cheese Recipe With Crispy Panko Topping

Ingredients

For the Lobster Mac and Cheese

1 tablespoon vegetable or olive oil
Kosher salt, for the pasta water
1 pound gluten-free elbow macaroni
4 cups whole milk
8 tablespoons unsalted butter, divided
1/2 cup sweet white rice flour
12 ounces Gruyère cheese, grated, about 4 cups
8 ounces extra-sharp Cheddar cheese, grated, about 2 cups
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds cooked lobster meat, cut into bite-sized pieces

For the Crispy Panko Topping

1 1/2 cups gluten-free panko bread crumbs
2 tablespoons of the divided unsalted butter

Directions

Step 1: Prepare the Oven

Preheat the oven to 375°F. Lightly grease six to eight individual gratin dishes or one large 3-quart baking dish.

Step 2: Cook the Gluten-Free Pasta

Bring a large pot of salted water to a boil and add the oil. Add the gluten-free elbow macaroni and cook according to the package directions until just under al dente, usually 6 to 8 minutes.

Avoid overcooking the pasta because it will continue cooking in the oven. Drain well and set aside.

Step 3: Warm the Milk

Pour the milk into a small saucepan and warm it over medium-low heat. Do not allow the milk to boil.

Step 4: Make the Sweet Rice Flour Roux

Melt 6 tablespoons of the butter in a large pot over low heat. Add the sweet white rice flour and cook for 2 minutes, whisking constantly.

Step 5: Prepare the Cheese Sauce

Gradually pour the warm milk into the roux while whisking continuously. Cook for 1 to 2 minutes, or until the sauce is thickened and smooth.

Remove the pot from the heat. Add the Gruyère, Cheddar, 1 tablespoon kosher salt, black pepper, and nutmeg. Stir until the cheeses are completely melted and the sauce is smooth.

Step 6: Add the Pasta and Lobster

Add the drained gluten-free pasta and cooked lobster meat to the cheese sauce. Stir gently until the pasta and lobster are evenly coated.

Divide the mixture among the prepared gratin dishes or transfer it to the large baking dish.

Step 7: Prepare the Crispy Panko Topping

Melt the remaining 2 tablespoons of butter. Add the gluten-free panko and stir until the crumbs are evenly coated.

Sprinkle the buttered panko evenly over the lobster macaroni and cheese.

Step 8: Bake the Lobster Mac and Cheese

Bake for 30 to 35 minutes, or until the cheese sauce is bubbling and the gluten-free panko topping is crisp and golden brown.

Step 9: Rest and Serve

Let the lobster mac and cheese rest for 5 minutes before serving. Serve warm in the individual gratin dishes or spoon portions from the larger baking dish.

Notes

Sweet white rice flour may also be labeled glutinous rice flour or sticky rice flour. Despite its name, glutinous rice flour does not contain gluten. The word “glutinous” refers to its sticky texture.

Regular white rice flour may produce a slightly different sauce texture. Sweet white rice flour helps create a smooth, cohesive cheese sauce.

Choose a sturdy gluten-free pasta, such as one made from a corn and rice blend. Cook it slightly less than directed so it does not become overly soft during baking.

Use gluten-free panko because traditional panko is typically made from wheat.

For the smoothest cheese sauce, grate the Gruyère and Cheddar from blocks.

Pre-shredded cheese may contain additives that prevent the cheese from melting as evenly.

Use fully cooked lobster meat and remove any pieces of shell before cutting it into bite-sized portions.

Check the labels on the pasta, sweet rice flour, panko, cheese, spices, and other packaged ingredients to ensure they meet your gluten-free needs.

Prevent cross-contact when preparing this dish for someone with celiac disease or gluten sensitivity.

Refrigerate leftovers promptly in an airtight container and enjoy them within three days. Reheat individual servings gently so the lobster does not become tough.