We love the tried-and-true classic that is macaroni and cheese, but every once in a while we like to spruce things up with a little twist. In this case, we decided to add lobster meat to really take things to the next level! We cannot stress enough how delicious this dish is it’s the perfect amount of creamy, cheesy flavor that pairs perfectly with a seafood addition you can’t beat it! If you have a dinner party coming up and you want to wow people without all the stress, this is a great dish to make; all you have to do is bake it and relax while all the good stuff happens in the oven. Try it and see for yourself!
Lobster Macaroni And Cheese
- 1 1/2 pounds cooked lobster meat
- 1 pound elbow macaroni
- 3 cups half and half
- 3 cups Gruyere cheese, grated
- 2 cups sharp cheddar cheese, grated
- 1 cup white breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup Parmesan cheese, grated
- 8 tablespoons butter, divided
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- kosher salt and freshly ground pepper, to taste
- fresh herbs, garnish, optional
- Preheat oven to 375º F and lightly grease a large baking dish (or 6-8 individual ramekins).
- Bring a generously salted, large pot of water to boil and cook pasta according to packaging directions, or until just al dente.
- Melt 6 tablespoons butter in a medium saucepan over medium heat. Once melted, add flour.
- Whisk constantly to combine butter and flour into a thick paste, or roux. 3 minutes.
- Once smooth, slowly pour in half and half, whisking continuously.
- When all liquid has been incorporated, take mixture off heat and stir in cheddar and gruyere.
- Season with salt, pepper, nutmeg and cayenne. Taste and adjust seasoning if necessary.
- To the sauce, add cooked pasta and lobster and stir well so everything is coated.
- Heat remaining butter in a small saucepan and mix with breadcrumbs and parmesan cheese.
- Pour pasta into baking dish and sprinkle breadcrumb mixture over the top.
- Bake for 30-35 minutes, or until top is golden brown and sauce is bubbly.
- Remove from oven, let cool 5-10 minutes, garnish with fresh herbs (optional) and serve hot.
Recipe adapted from Steamy Kitchen