Description
A decadent twist on classic mac and cheese, featuring succulent lobster meat and a rich, creamy cheese sauce.
Ingredients
Scale
For the Crust:
- 1 lb elbow macaroni
- 1 1/2 cups cooked lobster meat, chopped
- 3 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese
- 3 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually whisk in milk until smooth.
- Stir in cheddar and Gruyère cheeses until melted and creamy. Add garlic powder, paprika, salt, and pepper. Fold in cooked macaroni and lobster meat.
- Transfer mixture to a greased baking dish. Mix panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 20-25 minutes until bubbly and golden brown. Let cool slightly before serving.
Notes
You can customize the seasonings to taste.