Creamy lobster mac n cheese recipe




Ingredients

For this recipe, I use pre-cooked lobster meat that I get in my local grocery store — but any cooked lobster meat works, including lobster tails. Since this recipe includes 3 different cheeses, pasta, and a ton of other flavor, I know pre-cooked lobster is much easier in a pinch than cooking a lobster — but if you do, you can reserve the shell and cook it with the onions and aromatics to release a little extra flavor after cooking the lobster and reserving the meat on the side. This delicious lobster macaroni and cheese is also a knockout with lump crab meat instead of lobster!

To make a delicious, hearty, and creamy Crab Macaroni and Cheese recipe, please swap equal amounts lump crab meat into the recipe below, and be sure to add a teaspoon of Old Bay into the seasonings!

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Lobster mac & cheese

To make a big batch of this lobster macaroni and cheese, and then freeze it for reheating later, there are some tips and tricks to ensure your mac and cheese is perfection! That could be where I live in Colorado and how dry it is — but I find it works best for what I want when reheating this macaroni and cheese, so I still have plenty of sauce. I personally prefer to freeze this dish when it is all assembled in an oven proof tray and bake, then fully cool.

I buy lots of the foil baking pans at the grocery store that have lids just for freezing casseroles! I then wrap the dish — in the pan — tightly in foil, add the lid to the tray, and pop it in the freezer for up to six months.

White Cheddar Lobster Mac and Cheese Recipe – Decadent Comfort Food

This will help stave off freezer burn the best, and provide you with single-servings of lobster macaroni and cheese that are ready for you whenever you are. To reheat your macaroni and cheese, let thaw in the refrigerator overnight, and then heat in the microwave or preferably the oven. If baking again, wrap in foil to keep the sauce from drying out. If you love this easy lobster macaroni and cheese, be sure to click through and try my other seafood favorites: If you love this easy lobster mac and cheese recipe as much as I do, please give it a five star rating and help me share on facebook and pinterest!


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Lobster Mac and Cheese Recipe | Ina Garten | Food Network

Share Tweet Pin shares. Prep Time 10 minutes.

Cook Time 1 hour. Total Time 1 hour 10 minutes. Ingredients 1 16 ounce package elbow macaroni 3 cups lobster meat, cooked and chopped into 1" chunks 2 tablespoons butter 1 small onion, diced 1 clove garlic, minced 1 shallot, chopped 10 black peppercorns 2 cups milk 5 tablespoons butter 5 tablespoons all-purpose flour 1 pound shredded Gruyere cheese 3 cups shredded Cheddar cheese 1 cup grated Romano cheese kosher salt and pepper to taste 3 tablespoons panko bread crumbs. Instructions Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still a bit crunchy to the touch, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink. Set aside. Melt 2 tablespoons of butter in the pot over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Place the garlic, shallots, peppercorns, reserved pasta water, and milk into the saucepan with the onions.

Melt cheeses, stirring often to prevent burning.

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If mixture seems too stringy or clumpy, add some of the remaining cream. The texture should be velvety and a bit loose--the consistency of cheese soup. Labrador Lounge's recipe calls for 3 cups of heavy cream total. Depending on your preferences and the specific cheeses you used, you might not need the entire 3 cups.

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Main Course. Prep Time: Cook Time: Total Time: Striped Spatula. Instructions Cook pasta al dente according to package directions, transfer to a colander, and drain. Bring a large pot of water to a boil over high heat.


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