The end of summer is sneaking up on us. So, I'm trying to squeeze in all of the summer favorites before fall is here. This Lobster Mac & Cheese is SO good and didn't take that long to make. This is one of my family favorites. Usually my Mom makes it and follows Ina Garten's recipe (which is delicious), but I think this may be my new personal fav!
Ingredients:
5 – 6 4 oz lobster tails (I used 4 and I wish I had a little more since I like a good amount of lobster. So, definitely use at least 5)
1 lb cavatappi pasta
1 1/2 cup shredded mild cheddar
1 bag of mac & cheese shredded cheese mix
1 1/2 cup shredded gruyere
1 1/2 cup shredded parmesan cheese
1 tbsp olive oil
2 tsp minced garlic
1/2 cup all-purpose flour
6 tbsp butter
2 1/4 cup heavy cream
2 1/4 cup milk (I used skim milk)
1 1/2 tsp onion powder
1 1/4 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp paprika
1/4 tsp cayenne powder
1 tbsp Old Bay Seasoning
1/2 cup panko crumbs
Instructions:
Cook pasta according to the instructions.
Steam the lobster tails and remove meat from the shells. Be sure to clean the tail and remove the vein.
Pre-heat oven to 375 degrees.
Mix all shredded cheeses together in a large bowl and set aside.
Add olive oil to pan and heat over medium high heat. Add garlic and cook for 1 minute then add 3 tbsp of butter to the pan and allow to melt.
Slowly whisk in flour to the butter/ garlic mixture.
Pour in heavy cream and whole milk, continue to whisk.
Add onion powder, garlic powder, dry mustard, paprika, cayenne pepper, and Old Bay seasoning and continue to whisk. Season with salt and pepper to taste
Slowly stir in about 3/4 of the shredded cheeses and continue to stir as they melt.
Once the cheeses are melted and mixed well, remove from heat.
Add pasta to a 9x13 inch baking sheet and mix in 1 tablespoon of melted butter to warm/cooked pasta.
Pour in as much of the cheese sauce as you’d like to the pasta (if you want it super cheesy, use it all. That’s what I did). Stir the cheese sauce into the pasta, then mix in the lobster and remaining shredded cheese that was set aside.
In a small bowl, melt remaining 2 tablespoons of butter. Add panko crumbs and toss together.
Sprinkle the panko/butter mixture over the top and bake uncovered at 375 degrees for 27-35 minutes.
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