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1
Lobster Macaroni and Cheese
Submitted by Carrie Burrill on April 26, 2012 in Casseroles, Main Courses
| Prep Time Cook Time |
Servings 4 | Difficulty Intermediate |
Ingredients
- 8 ounces, weight Dried Pasta
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 1-½ cup Milk
- 8 ounces, weight Shredded Vermont Extra Sharp Cheddar Cheese
- 3 cloves Garlic, Minced
- ¼ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- 1 whole Lobster, Cooked, Meat Removed
- 4 ounces, weight Freshly Grated Parmesan Cheese
- FOR THE TOPPING:
- ½ cups Panko Bread Crumbs
- 2 Tablespoons Soft Butter
Preparation Instructions
Cook pasta according to package directions.
In a medium sauce pan over medium heat, whisk butter and flour together, creating a roux. Continue to whisk for about 2 minutes after a paste has formed.
Whisk in milk. Continue to whisk. Bring to a low boil and add in your shredded cheddar cheese and grated Parmesan cheese. Mix until all of your cheese has melted and you have a thick sauce. Mix in garlic, salt, pepper lobster and cooked pasta.
Pour into baking dish.
For the topping, with a fork mix bread crumbs and butter together. Press onto the top of your casserole. Bake at 350ºF for 20-30 minutes.
