Lobster Mac and Cheese Recipe
Daily Value: 73%
|Folic Acid (B9)||345µg||86%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
What could be more decadent than lobster in good old mac and cheese? Grana Padano and two different types of Cheddar already make this a mac and cheese to die for, but the addition of lobster just puts it over the top. This is definitely a mac and cheese adults won't want to miss.
See all mac and cheese recipes.
- 8 tablespoons unsalted butter
- 8 tablespoons all-purpose flour
- 8 cups milk or heavy cream, warmed
- Salt and pepper, to taste
- 4 cups lobster stock*
- 1 cup grated Grana Padano, plus more for the casserole
- 1 cup grated white Cheddar, plus more for the casserole
- 1 cup grated yellow Cheddar, plus more for the casserole
- 1 cup lobster meat
- 1 pound cooked macaroni
Preheat the oven to 350 degrees.
Melt the butter in a saucepan over medium heat, then stir in the flour to make a paste. Once it bubbles, whisk in the milk or heavy cream until all the lumps are gone and it has a creamy texture. Bring to a boil, then reduce the heat and simmer for a few minutes. Reduce slightly if necessary reach a creamy consistency. Season with salt and pepper, to taste.
Add in the grated cheeses about 1 cup at a time to make a cream sauce. Then, add in the lobster stock bit by bit, until you have a creamy lobster sauce. (You may want to use less than the full 4 cups depending on the thickness of your sauce.)
Now fold in the lobster meat. Add the pasta last, fully folding in to combine. Fill a large casserole pan with the mixture, cover with additional cheese, and bake for 25 minutes.
Recipe DetailsServings: 4
Special Designations: Kid-friendly