Description
This easy lobster mac and cheese is perfect for a date night in!
Ingredients
Scale
- 1 lb. pasta (I used mini shells)
- 10 oz. cooked lobster tail meat, diced
- 4 Tbsp. butter
- 4 Tbsp. flour
- 1.5 cups milk
- 1/2 cup half-and-half
- 1/2 cup shredded white cheddar cheese
- 1/2 cup shredded fontina cheese
- 1 cup shredded gruyere cheese
- salt and pepper to taste
- 1 cup panko breadcrumbs (optional)
Instructions
- Cook pasta in very salty water according to package or recipe directions, until al dente.
- In a large nonstick pot, melt butter over medium heat.
- Whisk flour into butter to form a roux. Cook for one or two minutes, until it darkens a bit.
- Whisk milk into roux slowly, making sure to work out any lumps.
- Add half and half and whisk to combine.
- Cook over medium heat, whisking occasionally, until sauce has thickened - 10 to 15 minutes.
- Remove sauce from heat and immediately whisk in cheeses, salt, and pepper.
- When cheese has melted, stir in lobster meat and pasta.
- Serve immediately if you'd like, or follow instructions below to bake pasta.
- To bake, pour pasta into individual 3" serving dishes or into one large casserole pan (9x13 works well). Top with a light layer of breadcrumbs.
- Bake at 375 for 15-20 minutes, until the breadcrumbs have crisped up and the top of the pasta has browned.
- Remove from oven and let cool for 5-10 minutes, then serve.
Notes
I don't like my mac and cheese swimming in sauce - this makes enough for a nice coating, but there won't be pools of sauce at the bottom of your bowl. If you like it a little saucier, add a bit more milk and cheese to the sauce.