Lobster Mac and Cheese Casserole
Lobster mac and cheese is a decadent and easy meal made with real lobster and 3 cheeses all baked together for an amazing meal
- 6 cups macaroni noodles cooked
- 1 lobster tail (thawed)
- 4 tbls butter
- 4 tbls flour
- 2 cups whole milk
- 3 oz Parmesan cheese shredded or grated
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- dash cayenne pepper (optional)
- 4 oz Gruyere cheese (shredded)
- 4 oz cheddar cheese (shredded)
Preheat oven to 400 degrees. Spray glass baking dish with non-stick spray. Placed thawed lobster tail in dish and bake until meat is done and the lobster tail turns red. Remove lobster tail from oven, let cool slightly then coarsely chop lobster meat. Set aside. Turn oven down to 350 degrees.
In a large Dutch oven, melt butter. Add flour and whisk until smooth. Slowly add milk, stirring continuously over medium heat. Continue stirring until mixture is thick and bubbly.
Add Parmesan cheese and spices. Stir well, and gently fold cooked macaroni noodles into the cheese sauce. Stir until combined.
Pour noodles into a large casserole dish (or several smaller ones) that have been coated in non-stick spray.
Add chopped lobster meat on top of the noodles, followed by the Gruyere and cheddar cheeses. Cover and bake at 350 until hot and bubbly. You may remove the cover during the last 5 minutes of baking.
Serving: 1g | Calories: 763kcal | Carbohydrates: 90g | Protein: 34g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 661mg | Potassium: 420mg | Fiber: 3g | Sugar: 7g | Vitamin A: 855IU | Calcium: 620mg | Iron: 2.1mg