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Creamy Cheesy Lobster Mac and Cheese

A decadent blend of macaroni, lobster, and a creamy cheese sauce, perfect for cozy nights or impressing guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Lobster
  • 8 ounces elbow macaroni Cook according to package instructions.
  • 1 cup cooked lobster meat, chopped You can use frozen lobster if thawed properly.
Cheese Sauce
  • 2 tablespoons butter Melt in saucepan.
  • 2 tablespoons all-purpose flour Used to make a roux.
  • 2 cups milk Ensure to whisk well to avoid lumps.
  • 1 cup sharp cheddar cheese, shredded For rich flavor.
  • 1/2 cup mozzarella cheese, shredded For creaminess.
  • 1/2 cup parmesan cheese, grated Adds depth to the flavor.
Seasoning and Toppings
  • 1/2 teaspoon garlic powder For extra flavor in the sauce.
  • 1/2 teaspoon onion powder Complementing the garlic taste.
  • to taste Salt and pepper
  • Breadcrumbs for topping (optional) Gives a nice crunch.
  • Fresh parsley for garnish (optional) Adds color and freshness.

Method
 

Preparation
  1. Cook the elbow macaroni according to package instructions. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
Making the Cheese Sauce
  1. Gradually whisk in milk, ensuring there are no lumps. Continue to stir until the mixture thickens.
  2. Reduce heat and stir in cheddar, mozzarella, and parmesan cheese until melted and smooth.
Combining Ingredients
  1. Add the cooked macaroni and lobster meat to the cheese sauce. Mix well to combine.
  2. Season with salt, pepper, garlic powder, and onion powder.
Baking
  1. If desired, transfer to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F (175°C) for about 20 minutes or until bubbly and golden.
  2. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container for about 3 days in the fridge or freeze for a month. Reheat in the oven or microwave.