Lobster Mac and Cheese
Lobster Macaroni and Cheese
Elevate a comfort food favorite (mac and cheese, in this case) by adding a special ingredient. To start, mix together traditional elbow pasta, a creamy roux sauce, chopped lobster and your favorite cheeses. Top with panko bread crumbs and bake until brown and bubbly. This dish is easy to prepare ahead of time and reheat at the party.
• Coarse salt and ground pepper
• 1 pound elbow macaroni
• 6 tablespoons butter
• 1/2 medium onion, finely chopped
• 1 garlic clove, minced
• 1/3 cup all-purpose flour (spooned and leveled)
• 3 cups whole milk
• 1 pound coarsely chopped cooked lobster
• 4 cups (1 pound) mixed grated cheeses (Parmesan, sharp cheddar and fontina)
• 1/2 cup panko bread crumbs
Preheat oven to 400 degrees.
In a large pot of boiling salted water, cook macaroni for 2 minutes less than al dente. Drain and rinse with cold water. Set aside.
Melt butter over medium heat in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl and reserve. Add onion and garlic to pan; cook until softened, about 3 to 5 minutes. Add flour; cook, stirring, for 1 minute. Add milk and whisk until smooth. Bring to a boil, then reduce to a simmer. Cook until sauce has thickened, about 2 to 3 minutes. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Remove pan from heat. Fold in lobster, macaroni and cheese. Spoon into a shallow 4-quart baking dish. Add bread crumbs to the bowl of reserved melted butter and toss. Sprinkle over macaroni mixture. Place baking dish on a baking sheet. Bake 15 to 20 minutes, or until topping is golden brown and sauce is bubbling. Cool 5 minutes before serving.
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