Delicious, creamy, cheesy grown-up mac and cheese with succulent lobster. This mac and cheese recipe will be a favorite.
Ingredients
- 2 1/2 cups elbow macaroni
- 1 tsp sea salt
- 3 1/2 cups milk whole milk or 2%
- 4 tbsp unsalted butter
- 8 oz block of mild or sharp cheddar hand shredded using grater
- 1 7.2 oz package Sargento's 4 state cheddar its just a mix of different cheddars. You can make your own
- 8 oz block of mozzarella cheese hand shredded using grater
- 8 oz fountina cheese hand shredded using grater
- 8 oz smoked gouda hand shredded using grater
- 1/2 tsp salt per taste
- 1/4 tsp black pepper
lobster
- 1 1/2 lbs lobster claws remove from shells and break into pieces
- 1 1/2 tbsp ghee or butter
- 1/2 tbsp minced garlic
- 1/2 tsp dried parsley
topping
- 1 cup shredded mozzarella
- 1 cup shredded yellow cheddar
- 1 tsp dried parsley
Instructions
- Cook pasta according to package directions, adding 1 tsp salt. Preheat Oven to 350 degrees.
- Heat a small skillet on medium heat. Melt the ghee. When hot, add minced garlic and cook for 30 seconds. Add, dried parsley and the lobster. Cook for about 3-5 minutes. Turn off heat.
- Place a medium sauce pan on the stove, on medium heat. Add butter to pan, and melt, making sure not to burn. Add flour and whisk for a minute, then add the milk and continue to whisk to avoid making your sauce lumpy. Milk will start to thicken slightly.
- Add cheeses, smoked paprika, black pepper, and salt to milk mixture, whisk and promptly remove from heat, avoiding breaking down the cheese, you want it to be stringy and pulley lol.
- Add sauce to cooked and drained pasta, then mix in 3/4 of the lobster.
- Transfer to a 9x9 inch baking pan lined with parchment paper. Top the cheeses, then lefter over lobster. Sprinkle dried parsley.
- Bake in the oven for 10 minutes, then broil for 3-4 minutes. Be careful not to burn the top, monitor the entire time.Enjoy and comment.This African