Lobster mac and cheese
This lobster mac and cheese combines creamy cheese sauce with tender lobster meat, creating a decadent twist on a classic comfort dish.
Equipment
- 1 large pot
- 1 large skillet
- 1 colander
- 1 whisk
- 1 baking dish
- 1 measuring cups and spoons
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup cooked lobster meat, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- 1/2 cup bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped optional for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to create a roux and cook for about 1 minute until golden.
- Gradually whisk in the whole milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- Stir in the cheddar cheese and Gruyère cheese until melted and smooth.
- Add the cooked macaroni and lobster meat to the cheese sauce. Mix well to combine. Season with garlic powder, onion powder, salt, and pepper.
- Transfer the lobster mac mixture into a baking dish.
- In a small skillet, heat olive oil over medium heat. Combine the bread crumbs with the olive oil and toast for 2-3 minutes until lightly browned.
- Sprinkle the toasted bread crumbs evenly over the mac and cheese.
- Bake in the preheated oven for 20 minutes, until bubbly and golden on top.
- Remove from the oven, let cool for a few minutes, and garnish with fresh parsley if desired before serving.
Notes
You can substitute the lobster with shrimp or crab for a different flavor.
For a spicier kick, add red pepper flakes to the cheese sauce.
Make sure to not overcook the pasta initially, as it will continue to cook in the oven.