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

Looking for an easy-to-make and delicious gluten-free lobster mac and cheese? You’re in the right place. This recipe was custom created for us by Leslie Chitoff of Culibloom so you can enjoy this creamy gluten-free meal made with sweet rice flour, Gruyère and Cheddar cheeses, tender lobster meat, and a crisp panko topping for texture.

If you haven’t heard of Leslie Chitoff before, she is a recipe developer who built her kitchen around the idea that gluten-free should never mean settling. She takes classic comfort food and reworks it so nobody at the table has to miss out. This includes the crispy, crunchy textures of breaded toppings, savory snacks loaded with cheeses, and luxurious desserts. This recipe for gluten-free lobster mac and cheese has sweet Maine lobster folded into a creamy gluten-free cheese sauce and is exactly the kind of thing she does best. The recipe and the photos here were created specifically for you, our customers.

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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 mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

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.
   
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.
   
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.
   
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.
   
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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How to Make Gluten-free Lobster Mac and Cheese

This recipe may have 13 steps, but each flows into the next and none are difficult. This makes it quick, easy, and fun to make gluten-free meal for lunch, dinner, or to prep and store if you’re planning ahead for a party.

The Tools You Will Need

• 6 – 8 Gratin dishes (depending on serving size)
• 1 Large baking dish
• 1 Large pot
• 1 Small sauce pan
• 1 Whisk
• 1 Cheese shredder or grater (if you don’t use pre-shredded cheese)

The Ingredients Include

• 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

The Steps to Make This Recipe

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.
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.
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.
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.
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.

Modifications and Sides

This gluten-free lobster mac and cheese needs no help when delighting a palette or filling a belly, but sometimes you want to take it up a notch or serve a healthy side dish. We’ve got you covered! Here’s a few modifications that could work and some gluten-free sides that complement the savory and oceanic flavors of the lobster mac and cheese.

Modifications

• Seasonings like cayenne and veggies like chopped jalapeno are the perfect complement to add some heat to the dish.
• For an extra smooth and creamy richness, add 8oz of mascarpone cheese.
• 1/2 – 1lb of blue crab or lump crab meat can be a fun way to up the seafood count and briny, oceanic flavors that makes this dish famous.
• For extra lobster flavor, add a tablespoon of gluten-free lobster stock to the creamy cheese sauce.

Sides

• Roasted bitter veggies like asparagus, broccolini, and Brussel sprouts with a bit of sea salt and pepper complement the savory and creamy flavors of this dish.
• Side salads with acidic dressing like a lemon vinaigrette perfectly complement the flavor and add a light balance to the heavy meal.
• Gluten free crostini’s and toasted breads are perfect for scooping out the leftover sauce, adding some extra crunch and texture, as well as eating stray noodles.

It is that easy to make this gluten-free lobster mac and cheese, and once you’ve given it a try, come back and leave a comment below. And don’t forget to pick up some extra lobster tails or fresh caught raw and cooked lobster meat so you can make this dish again and again.