Lobster Macaroni and Cheese

15 INGREDIENTS • 11 STEPS • 1HR 20MINS

Lobster Macaroni and Cheese

Recipe

5.0

1 rating

Warm, comforting mac and cheese, paired with buttery chunks of lobster, a summertime staple in New England.

Warm, comforting mac and cheese, paired with buttery chunks of lobster, a summertime staple in New England.

E is for Eat

Hi I'm Jaymee, an emmy-award winning sports reporter, and anchor, but my other passions include food and traveling.

1HR 20MINS

Total Time

$9.98

Cost Per Serving

Ingredients

Servings

2

us / metric

4 Tbsp

Parmesan, Romano & Asiago Cheese Blend

480 mL

4 Tbsp

Unsalted Butter, cubed

2 Tbsp

All-Purpose Flour

180 g

White Cheddar Cheese, freshly shredded

110 g

Fontina Cheese, freshly shredded

120 g

Gruyère Cheese, freshly shredded

1 pinch

Ground Nutmeg, freshly grated

1/2 tsp

Dry Mustard

1/2 tsp

Cayenne Pepper

to taste

to taste

Ground Black Pepper

225 g

Cavatappi Pasta

170 g

Lobster, chopped, cooked

25 g

Panko Breadcrumbs

Nutrition Per Serving

VIEW ALL

Calories

1767

Fat

100.4 g

Protein

101.6 g

Carbs

115.4 g

E is for Eat

Hi I'm Jaymee, an emmy-award winning sports reporter, and anchor, but my other passions include food and traveling.

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

In small saucepan, heat Milk (480 mL) to just below a simmer.

step 3

In a saute pan, melt half of Unsalted Butter (2 Tbsp). Add All-Purpose Flour (2 Tbsp) and whisk to combine. Let cook, stirring, for 2 minutes.

step 3 In a saute pan, melt half of Unsalted Butter (2 Tbsp). Add All-Purpose Flour (2 Tbsp) and whisk to combine. Let cook, stirring, for 2 minutes.

step 4

Gradually whisk in warm milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until thick, about 5-10 minutes longer, stirring often so it doesn't scorch on the bottom.

step 4 Gradually whisk in warm milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until thick, about 5-10 minutes longer, stirring often so it doesn't scorch on the bottom.

step 5

Remove from heat and stir in White Cheddar Cheese (180 g), Fontina Cheese (110 g), and Gruyère Cheese (120 g).

step 5 Remove from heat and stir in White Cheddar Cheese (180 g), Fontina Cheese (110 g), and Gruyère Cheese (120 g).

step 6

Once cheeses are melted, season sauce with Salt (to taste) and Ground Black Pepper (to taste). Stir in Cayenne Pepper (1/2 tsp), Ground Nutmeg (1 pinch), and Dry Mustard (1/2 tsp).

step 6 Once cheeses are melted, season sauce with Salt (to taste) and Ground Black Pepper (to taste). Stir in Cayenne Pepper (1/2 tsp), Ground Nutmeg (1 pinch), and Dry Mustard (1/2 tsp).

step 7

Cook Cavatappi Pasta (225 g) in large pot of boiling salted water until just al dente. Drain and return to pot. Add cheese sauce and stir.

step 7 Cook Cavatappi Pasta (225 g) in large pot of boiling salted water until just al dente. Drain and return to pot. Add cheese sauce and stir.

step 8

Fold in Lobster (170 g).

step 9

Melt remaining Unsalted Butter (2 Tbsp) and stir in Panko Breadcrumbs (25 g) and Parmesan, Romano & Asiago Cheese Blend (4 Tbsp).

step 10

Transfer pasta to 2-quart baking dish or individual serving dishes such as ramekins, French onion soup bowls, or souffle pans. Sprinkle with bread crumbs and bake for 25 to 30 minutes or until browned on top and bubbling throughout.

step 10 Transfer pasta to 2-quart baking dish or individual serving dishes such as ramekins, French onion soup bowls, or souffle pans. Sprinkle with bread crumbs and bake for 25 to 30 minutes or until browned on top and bubbling throughout.

step 11

Serve hot and enjoy.

step 11 Serve hot and enjoy.

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