Lobster Mac and Cheese
A creamy, indulgent twist on a classic favorite, blending succulent lobster with cheesy goodness for a comforting dish.
Ingredients
Pasta and Lobster
- 8 ounces elbow macaroni Cook until al dente as it will continue to cook in the oven.
- 1.5 cups cooked lobster meat, chopped Fresh or thawed if using frozen.
Cheese Sauce
- 2 tablespoons butter For making the roux.
- 2 tablespoons all-purpose flour To create a roux.
- 2 cups milk Whole milk for enhanced creaminess.
- 1.5 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- Salt and pepper to taste
Topping
- 0.5 cup breadcrumbs Optional, for topping.
- Fresh parsley For garnishing.
Instructions
Cooking the Pasta
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
Making the Cheese Sauce
- In the same pot, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of flour to create a roux. Continue to stir for about a minute until it becomes light golden.
- Gradually pour in 2 cups of milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens, about 3-5 minutes.
- Stir in the cheddar and Monterey Jack cheese, garlic powder, onion powder, mustard powder, salt, and pepper. Continue stirring until the cheese is fully melted.
Combining Ingredients
- Fold the cooked macaroni and chopped lobster into the cheese sauce until well coated.
Optional Topping
- If desired, transfer the mixture to a baking dish, sprinkle breadcrumbs on top.
Baking
- Preheat the oven to 350°F (175°C). Bake for 20 minutes, or until bubbly and golden on top.
Serving
- Remove from the oven, garnish with fresh parsley, and serve hot to enjoy!
Notes
If you’re lucky enough to have leftovers, store your Lobster Mac and Cheese in an airtight container in the refrigerator for up to 3 days. For longer preservation, it can be frozen for up to two months. To reheat, simply place in an oven-safe dish at 350°F (175°C) for about 30 minutes or until warmed through. You can add a splash of milk to revive the creaminess if it appears dry.