Lobster Mac and Cheese
Deliciously decadent, yet deceptively simple lobster mac and cheese.
- 4 tbsp butter
- 2 tbsp flour
- 2 1/2 cups water
- 4 cups whole milk
- 1 lb corkscrew pasta
- 3/4 tspn salt
- 1/4 tspn garlic powder
- 1/4 tspn onion powder
- 1/2 tspn smoked paprika
- 1/4 tspn pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 1/2 cups lobster cooked and chopped
- 1/2 cup panko breadcrumbs
- 2 tbsp chives sliced
- cooking spray
Preheat your oven to 350℉ and spray a 2 or 3 qt baking dish with cooking spray.
Melt 2 tbsp of butter in a pot over medium heat. Add in the flour and whisk until combined well.
Pour in water and continue to whisk until smooth and thickened.
Add milk and continue to whisk to combine.
Add in the pasta, salt, garlic and onion powder, paprika and pepper. Bring to a simmer.
Cook the mixture for 10-12 minutes, making sure to stir occasionally until pasta is done.
Turn down the heat to low. Mix in the cheeses and continue stirring until smooth.
Gently add in the lobster meat. Transfer the mac and cheese to the greased baking dish.
In a separate bowl, melt 2 tbsp of butter. Mix with the panko breadcrumbs.
Top the mac and cheese with the breadcrumbs and bake until the breadcrumbs have turned golden brown.
Top with chives and garnish with chunks of lobster (optional).