Creamy Lobster Mac N' Cheese
Ingredients
The pasta
-
1
lb
elbow macaroni
-
1
quart
milk
The sauce
-
1
stick
butter
-
½
cup
all purpose flour
-
4
cups
gruyere cheese
-
2
cups
extra sharp cheddar
-
½
teaspoon
freshly ground pepper
-
dash
nutmeg
The lobster
-
1½
lbs
cooked lobster meat
The topping
Miscellaneous
-
sea salt
-
olive oil
-
¼
teaspoon
Old Bay seasoning (optional)
Instructions
- Preheat the oven to 375°F.
- Cook the elbow macaroni according to package directions for about 6-8 minutes.
- Heat the milk in a small saucepan over medium/low heat without boiling.
- In a large pot, melt 6 tablespoons of butter and add the flour to create a roux.
- Slowly whisk in the milk until the mixture thickens.
- In a separate pan, sauté the lobster in olive oil.
- Remove the roux from heat and stir in the cheeses, salt, pepper, and nutmeg until smooth.
- Combine the cooked pasta and sautéed lobster with the cheese mixture.
- Transfer to a baking dish or individual gratin dishes.
- Melt the remaining butter and mix with panko, then sprinkle over the top.
- Bake for 35 minutes or until browned and bubbling.
Nutrition Facts (estimated)
Servings
6-8
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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