Lobster Mac 'n Cheese
A Kitchen Muse: 
Recipe type: Entree, Comfort Food
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
An indulgent take on macaroni and cheese
  • ½ pound pasta (gemelli, rotini, elbow noodles)
  • 3 tablespoons butter
  • ¼ medium onion, finely chopped
  • ½ garlic clove, minced
  • 3 tbs. cup all-purpose flour (spooned and leveled)
  • 1½ cups lowfat milk
  • Dash ground nutmeg
  • ¼ tsp. ground mustard
  • ¼ tsp. Tabasco sauce
  • 1 pound coarsely chopped cooked lobster (OR shrimp, crawfish, or crabmeat)
  • 2 cups mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
  • ½ cup panko breadcrumbs
  • ½ teaspoon Creole Seasoning
  1. Preheat oven to 400.
  2. In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Drain; rinse with cold water.
  3. Set aside.
  4. Melt butter over medium in a large saucepan.
  5. Transfer 2 tablespoons melted butter to a medium bowl, and reserve.
  6. Add onion and garlic to pan; cook until softened, 3 to 5 minutes.
  7. Add flour; cook, stirring, 1 minute.
  8. Add milk; whisk until smooth.
  9. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes.
  10. Season with ½ teaspoon salt, ¼ teaspoon pepper, nutmeg, mustard and Tabasco sauce.
  11. Remove pan from heat.
  12. Fold in seafood, pasta, and cheese; transfer to a 8 x 8 sprayed baking dish.
  13. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture.
  14. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2013/02/04/lobster-mac-n-cheese/