Lobster Mac and Cheese
Lobster Mac and Cheese - one of the most comforting dishes loaded with cheesy goodness, chunks of lobster meat, and al dente pasta. Baked to perfection to achieve that cheesy goodness top. An absolute decadent meal perfect for a fancy date night or on regular days!
Servings 4 - 5 servings
Calories 524 kcal
8 ounce (250 g) uncooked Macaroni (or you may add more) 3 tablespoons (60 g)unsalted butter 2 tablespoons (16 g) flour 12 ounce (355 ml) canned evaporated milk ¾ cup (177 ml) half-and-half (may replace with regular milk) ½ -1 tablespoon onion powder 2 teaspoons garlic powder ½ -1 teaspoon Creole seasoning ¼ teaspoon cayenne pepper ½ cup mozzarella cheese , grated ½ cup sharp cheddar cheese , grated ½ cup jack cheese salt and pepper to taste ½ pound (227g) cooked lobster meat
Cook pasta al dente according to package instructions and drain. Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute to get rid of the flour taste. Slowly add evaporated milk a little at a time, followed by the half and half; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly. Add seasonings, onion and garlic powder, , and cayenne pepper. Creole seasoning Bring to a simmer and let it simmer gently for about 2 minutes. Stir in the cheeses (reserve 1/2 cup or more as a topping) and continue stirring until everything’s melted and evenly combined and smooth. Add salt and pepper, to taste. Then add the pasta and lobster to the pot, stir to evenly incorporate. Spread some lobster at the top. Transfer the pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.
Sharp cheddar cheese, mozzarella, jack cheese, are my top fave. Or you can also use pepper jack cheese, gouda, fontina, and Gruyere. The best way to cook the lobster for this dish is to lightly saute it for a few minutes until lightly pink.
Don’t use pre-shredded bagged cheese as it is drier. You have to get blocks of it and shred it yourself.
Reheat in the microwave if there is any leftover then add a splash of milk for moisture.
Don’t cover baked mac and cheese with foil as it would steam on the inside. Preventing to achieve that slightly crusty golden bubbly top. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 524 kcal | Carbohydrates: 48 g | Protein: 28 g | Fat: 23 g | Saturated Fat: 14 g | Cholesterol: 137 mg | Sodium: 515 mg | Potassium: 354 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 735 IU | Calcium: 392 mg | Iron: 1.4 mg