Description
A rich and luxurious baked macaroni and cheese topped with tender lobster meat and a crispy gratin crust.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyere cheese
- 1 pound cooked lobster meat, cut into chunks
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring, and cook until thickened, about 5 minutes.
- Remove from heat. Stir in salt, pepper, and nutmeg.
- Add the cheddar and Gruyere cheeses, stirring until melted and smooth.
- Fold in the cooked macaroni and lobster meat.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine panko breadcrumbs and 2 tablespoons melted butter. Sprinkle evenly over the macaroni and cheese.
- Bake for 20-25 minutes, or until bubbly and golden brown on top.
- Let stand for 5 minutes before serving.
Notes
- Use fresh or frozen lobster meat. If using frozen, thaw completely and pat dry.
- For a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
- You can substitute other cheeses like Monterey Jack or Fontina.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg