Baked Lobster Mac and Cheese
Ingredients
The cheese sauce
-
6
tablespoons
butter
-
¼
cup
all-purpose flour
-
⅛
teaspoon
cayenne pepper
-
3 ½
cups
whole milk
-
3
cups
fontina cheese, shredded
-
1
cup
sharp cheddar cheese, shredded
-
8
ounces
mascarpone cheese
The breadcrumb topping
-
1 ½
cups
fresh breadcrumbs
-
2
tablespoons
butter
-
1
clove
garlic, pressed or minced
-
1-2
teaspoons
lemon zest
The pasta and lobster
-
1
pound
pasta (e.g., conchiglie, elbows, shells, or capatappi)
-
1
pound
cooked lobster meat, cut into bite-size chunks
-
to taste
kosher salt
-
to taste
fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F.
- Cook the pasta in salted water until al dente, then drain and set aside.
- In a large saucepan, melt 4 tablespoons of butter and whisk in the flour and cayenne pepper, cooking until light brown.
- Gradually whisk in the milk and cook until the sauce thickens, then stir in the mascarpone, fontina, and cheddar until melted.
- In a separate pan, melt 2 tablespoons of butter, add garlic, then breadcrumbs and lemon zest, toasting until golden.
- Combine the cooked pasta with the cheese sauce and fold in the lobster meat.
- Transfer the mixture to a baking dish, top with the breadcrumb mixture, and bake for 15-20 minutes until bubbly and browned.
Nutrition Facts (estimated)
Servings
8
Calories
892
Total fat
50g
Total carbohydrates
67g
Total protein
42g
Sodium
1037mg
Cholesterol
213mg
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