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

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Creamy gluten-free lobster mac and cheese made with tender lobster, a Gruyère and extra-sharp Cheddar sauce thickened with sweet white rice flour, and a crisp gluten-free panko topping. Serves six to eight in about an hour. The rich portions could also work as a smaller side or starter alongside a lighter main, especially if you're plating the individual gratin dishes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon vegetable or olive oil
  • 1.5 tablespoon Kosher salt for the pasta water at 1.5 tbsp per gallon of water
  • 1 pound gluten-free elbow macaroni
  • 4 cups whole milk
  • 8 tablespoons unsalted butter divided
  • ½ 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
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 1½ pounds cooked lobster meat cut into bite-sized pieces
  • 1½ cups gluten-free panko bread crumbs

Equipment

  • 8 Gratin dishes (6 to 8 depending on serving size)
  • 1 Large baking dish
  • 1 Large pot to boil pasta in
  • 1 Small sauce pan
  • 1 Whisk
  • 1 Cheese shredder or grater If you use fresh cheese and not pre-shredded

Method
 

  1. Preheat the oven to 375°F.
  2. Lightly grease six to eight individual gratin dishes or one large 3-quart baking dish.
  3. Bring a large pot of salted water to a boil and add the oil. Add the gluten-free pasta and cook according to the package directions until just under al dente, usually 6 to 8 minutes. Avoid overcooking the pasta, as it will continue to cook in the oven. Drain well and set aside.
    Cook gluten free pasta lobster mac and cheese
  4. Pour the milk into a small saucepan and warm it over medium-low heat. Do not allow the milk to boil.
  5. Melt 6 tablespoons of butter in a large pot over low heat. Add the sweet white rice flour and cook for 2 minutes, whisking constantly.
    Sweet rice flour to make the roux for the lobster mac and cheese.
  6. Gradually pour the warm milk into the roux while whisking continuously. Cook for 1 to 2 minutes, or until the sauce thickens and smooths.
    Mix warm milk and roux.
  7. 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.
  8. Add the drained gluten-free pasta and cooked lobster to the cheese sauce. Stir gently until everything is evenly coated.
    Lobster and gluten free pasta
  9. Divide the mixture among the prepared gratin dishes or transfer it to the large baking dish.
  10. Melt the remaining 2 tablespoons of butter and add the gluten-free panko and stir until evenly coated.
  11. Sprinkle the buttered panko evenly over the macaroni and cheese.
  12. Bake for 30 to 35 minutes, or until the cheese sauce is bubbling and the gluten-free panko topping is crisp and golden brown.
  13. Let the lobster mac and cheese rest for 5 minutes before serving.

Notes

The quantities for the pasta, milk, and oil were not included in the original ingredient list provided. This version uses 1 pound of pasta, 4 cups of milk, and 1 tablespoon of oil to complement the cheese sauce proportions.
Sweet white rice flour is also sold as glutinous rice flour or sticky rice flour. Despite its name, glutinous rice flour does not contain gluten. The word glutinous describes its sticky texture. Do not substitute regular white rice flour for the same amount without expecting a slight change in texture. Sweet white rice flour produces a smoother, more cohesive cheese sauce.
Choose pasta made from a sturdy gluten-free corn-and-rice blend. Cook it slightly less than directed so it does not become too soft while baking. Use certified gluten-free panko because traditional panko is made from wheat. For the smoothest sauce, grate the cheeses from blocks.
Pre-shredded cheese may contain additives that prevent it from melting evenly. 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 cooking 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.
Recipe and photography by Leslie Chitoff of Culibloom, where gardening and cooking come together and gluten-free is a celebration, not a limitation.

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