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For picky eaters, you can reduce the paprika to 1/2 teaspoon or leave it out entirely if they’re sensitive to spice, and use only mild cheddar instead of a mix with Gruyère for a more familiar flavor. If lobster is hard to find or too pricey, swap in cooked shrimp, crab, or even rotisserie chicken for a more budget-friendly version while keeping the same creamy sauce method. To sneak in some veggies, stir in 1 to 2 cups of lightly steamed peas, broccoli florets, or spinach when you fold the lobster into the cheese sauce. For a smoky twist, use smoked paprika and add a handful of cooked, crumbled bacon before pouring the sauce over the macaroni. If you need to make it ahead, assemble the dish right up to the baking step, cover tightly, and refrigerate for up to 24 hours; when ready to serve, let it sit at room temperature for about 20 minutes, then bake, adding 5 to 10 extra minutes to account for the chill. You can also halve the recipe and bake it in an 8×8-inch dish for a smaller family or double it for a crowd, using two baking dishes. For a slightly lighter version, use 2% milk and reduce the cheese by about 1/2 cup total; it will still be comforting, just a bit less heavy.
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