BEST LOBSTER MAC AND CHEESE RECIPE RECIPES

Name: Lobster Mac & Cheese
Total time: 40 min
Yield: 8 servings
Ingredients: 1 lb. cavatappi; 1/4 c. butter; 1/4 c. all-purpose flour; 2 1/2 c. whole milk; Pinch nutmeg (optional); Kosher salt; Freshly ground black pepper; 1 1/2 c. shredded white cheddar; 1 c. shredded Fontina; 3/4 c. freshly grated Parmesan, divided; 1 lb. cooked lobster, roughly chopped; 1/2 c. Panko breadcrumbs; 1 tbsp. extra-virgin olive oil; 1/4 c. freshly chopped parsley, for garnish

EASY LOBSTER MAC AND CHEESE RECIPE - HOW TO MAKE THE BES…

Easy Lobster Mac and Cheese Recipe - How to Make the Bes… image

This lobster mac and cheese recipe includes cavatappi pasta, cheddar, fontina, and parmesan cheese, and panko breadcrumbs. Here's how to make this luxurious dish.

Provided by Lena Abraham

Categories low sugar nut-free dinner party weeknight meals baking main dish seafood

Total Time 40 minutes

Prep Time 0S

Cook Time 0S

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 lb. cavatappi
1/4 c. butter
1/4 c. all-purpose flour
2 1/2 c. whole milk
Pinch nutmeg (optional)
Kosher salt
Freshly ground black pepper
1 1/2 c. shredded white cheddar
1 c. shredded Fontina
3/4 c. freshly grated Parmesan, divided
1 lb. cooked lobster, roughly chopped
1/2 c. Panko breadcrumbs
1 tbsp. extra-virgin olive oil
1/4 c. freshly chopped parsley, for garnish

Steps:

Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.

LOBSTER MAC & CHEESE RECIPE | INA GARTEN | FOOD NETWORK

Lobster Mac & Cheese Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
Kosher salt
1 pound cavatappi or elbow macaroni
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere cheese (12 ounces)
2 cups grated extra-sharp Cheddar (8 ounces)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds cooked lobster meat, 1/2-inch-diced
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.

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LOBSTER MAC & CHEESE RECIPE - BBC GOOD FOOD

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Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.

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LOBSTER MAC & CHEESE RECIPE | INA GARTEN | FOOD NETWORK

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Reviews 4.1
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Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.

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