Lobster Macaroni and Cheese
This Lobster Macaroni and Cheese is what dreams are made of! It's unbelievably creamy, cheddary and studded with succulent pieces of lobster!
Servings: 8 servings
Calories: 825kcal
Ingredients
- 8 ounces elbow macaroni
- 2 tsp. salt
- 3 Tbsp. butter
- 1 medium onion finely chopped
- 2 Tbsp. all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp. ground mustard
- 1/4 tsp. cayenne red pepper
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground pepper
- 2 cups sharp white cheddar cheese, freshly grated
- 2 cups sharp yellow cheddar cheese, freshly grated
- 3/4 lb. cooked lobster meat cut into big chunks
- 1/2 cup panko Japanese bread crumbs
- Old Bay seasoning for sprinkling on top
Instructions
- Preheat oven to 375 degrees. Fill large pot with water and 2 tsp. salt and prepare the macaroni al dente according to directions on package. Set aside.
- Melt 3 Tbsp. butter over medium heat in a large saucepan. Add onion and cook for 5 minutes. Whisk in flour and cook for one minute. Slowly whisk in milk, cream, mustard, cayenne, salt and pepper.
- Stirring constantly, continue to cook for 8 minutes until nice and thick. Stir in 3 1/2 cups cheese. Stir until cheese is melted. Add pasta and cooked lobster. Pour into a 2.4 qt. or a 9x13 baking dish sprayed with non-stick cooking spray. Sprinkle with the leftover cheddar cheese and the panko bread crumbs.Sprinkle with Old Bay Seasoning. Bake for 30 minutes until bubbly and nice and golden browned.
Nutrition
Calories: 825kcal | Carbohydrates: 32g | Protein: 100g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 341mg | Sodium: 1301mg | Potassium: 1602mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1148IU | Vitamin C: 1mg | Calcium: 331mg | Iron: 3mg