Lobster Macaroni and Cheese
Servings: 8
Calories: 723kcal
By adding lobster meat and seafood seasoning to regular mac and cheese, it is transformed into one of the most delicious and comforting meals. This version of Lobster Macaroni and Cheese starts with an easy bechamel and ends with a crunchy panko crust. It just cannot be beat!
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Ingredients
- 450 grams macaroni, cooked
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 4 cups milk
- 6 cups old cheddar cheese, shredded
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- 1 pound cooked lobster meat
- 2 tablespoons chives, chopped
- 1 cup tomatoes, diced
- 1 cup Panko bread crumbs
Instructions
- In a large saucepan, melt the butter over medium heat. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. Cooking until the flour mixture browns lightly deepens the flavour.
- Next, pour in the milk half a cup at a time, whisking well between each addition.
- Next, add the old bay seasoning, salt, ground black pepper, garlic powder, onion powder, and nutmeg. Stir well to combine.
- Lower the heat to simmer and add 4 cups of cheese. Stir until the cheese is melted. Remove the pan from the heat.
- Add the cooked macaroni, tomatoes, and chives. Stir well into the cheese sauce.
- Next, gently stir in the lobster meat.
- Transfer the mac and cheese to a greased casserole dish or baking pan. Smooth out the top.
- Top with the remaining cup of cheese followed by the panko bread crumbs.
- Bake at 350 degrees for 45 minutes. Serve immediately.
Nutrition
Calories: 723kcal | Carbohydrates: 58g | Protein: 33g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1039mg | Potassium: 459mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1306IU | Vitamin C: 3mg | Calcium: 793mg | Iron: 2mg