Description
Indulge in the rich and creamy Lobster Mac and Cheese, combining tender pasta with fresh lobster meat and a decadent cheese sauce.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cooked lobster meat, chopped
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional for topping)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package instructions until al dente. Drain well and set aside.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour, stirring continuously for 1-2 minutes until it forms a light roux, bubbling gently.
- Prepare the cheese sauce: Gradually whisk in the milk, continuing to stir until the mixture thickens, about 5-7 minutes.
- Add the cheeses: Once thickened, remove from heat and stir in the cheddar and mozzarella cheeses until fully melted and smooth.
- Combine with lobster and pasta: Gently fold the cooked macaroni and chopped lobster meat into the cheese sauce, seasoning with salt and pepper to taste.
- Transfer to the baking dish: Pour the mixture into a greased baking dish, spreading it out evenly. If using, sprinkle the breadcrumbs over the top.
- Bake to perfection: Preheat your oven to 350°F (175°C) and bake for 20-25 minutes, or until the top is bubbly and golden.
- Garnish and serve: Allow it to cool slightly before sprinkling with chopped parsley for a fresh finish.
Notes
Make ahead by assembling and refrigerating before baking. Add extra baking time if cooking from chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg