Lobster Mac and Cheese
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 492
- Total Fat
- 29
- Saturated Fat
- 18
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 28
- Cholesterol
- 128
- Sodium
- 761
- Total: 1 hr
- Active: 30 min
Ingredients
8 ounces elbow macaroni
6 tablespoons salted butter, plus more for the baking dish
2 cooked lobster tails, meat removed and chopped into large chunks (2 cups)
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup half-and-half
Kosher salt and freshly ground pepper
1 cup grated parmesan cheese
3/4 cup grated sharp cheddar cheese
3/4 cup grated fontina cheese
4 ounces goat cheese
Directions
- Bring a large pot of water to a boil. Cook the macaroni until still very firm, about 4 minutes (it should be too firm to eat right out of the pot). Drain and set aside.
- Meanwhile, preheat the oven to 350 degrees F. Generously butter a 9-by-13-inch baking dish. Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and cook 1 minute. Transfer to a bowl and set aside.
- Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbling, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon salt and plenty of pepper, and stir to combine. Add the parmesan (hold back some for topping!), cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni.
- Pour the mac and cheese into the prepared baking dish and top with the reserved parmesan. Bake until bubbling and a slight crust forms on top, 20 to 25 minutes.