This Lobster Mac and Cheese is a luxurious twist on a classic comfort dish. Perfect for special occasions or when you want to impress with minimal effort, this recipe combines creamy cheese with succulent lobster.
The backbone of our sauce is unsalted butter and all-purpose flour, creating a roux that thickens the base. Whole milk adds richness and creaminess, while sharp cheddar cheese provides a punch of flavor and Gruyere cheese lends nutty undertones. To season, we use garlic powder, onion powder, and a dash of paprika for warmth. The star, of course, is the cooked lobster meat, bringing a sweet, delicate flavor. Finally, panko bread crumbs and Parmesan cheese create a crispy, golden topping, complemented by a sprinkle of parsley for freshness.
This Lobster Mac and Cheese pairs beautifully with a crisp green salad or roasted asparagus to balance the richness. A glass of chilled white wine, such as Chardonnay or Sauvignon Blanc, complements the flavors wonderfully.
Begin by preheating your oven to 350°F (175°C). While that heats up, cook your elbow macaroni according to the package directions, then drain and set aside. Next, get your large saucepan ready. Melt the butter over medium heat, and then stir in the flour. Cook this mixture for 1-2 minutes until it turns a lovely golden brown color.
Now, gradually whisk in the milk. Take your time here to ensure no lumps form, which keeps your sauce smooth. Bring this to a gentle simmer and let it cook until the sauce thickens—this should take about 5 minutes. Once thickened, remove from the heat and stir in your shredded cheddar and Gruyere cheeses until they're melted into a silky sauce.
Add in the garlic powder, onion powder, paprika, and season with salt and pepper to taste. Combine this cheese sauce with the cooked macaroni and the delicate lobster meat. Mix everything together well, then transfer it all to a baking dish.
In a small bowl, mix together the panko bread crumbs and Parmesan cheese, then sprinkle this mixture over the macaroni. Pop the dish into the oven and bake for 25-30 minutes until the top is golden brown and crisp. Once out of the oven, garnish with chopped parsley before serving.
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