Ingredients
Scale
- 8 ounces Elbow macaroni
- 1 cup Lobster meat, cooked and chopped
- 2 cups Sharp cheddar cheese, shredded
- 2 cups Milk
- 4 tablespoons Butter
- 2 cloves Garlic, minced
- 1 cup Breadcrumbs
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Melt butter in a medium saucepan over medium heat, add minced garlic, and sauté for 1 minute. Whisk in flour to create a roux, then gradually add milk while whisking until thickened (5-7 minutes). Stir in cheddar cheese until melted.
- In a large bowl, combine cooked macaroni and cheese sauce, gently folding in chopped lobster meat.
- Preheat oven to 350°F (175°C). Grease a baking dish, pour in the macaroni and cheese mixture, and sprinkle breadcrumbs on top.
- Bake for 25-30 minutes until the top is golden brown and bubbly. Let cool for a few minutes before serving.
Notes
- Use fresh or frozen lobster for the best flavor.
- Consider adding vegetables for extra nutrition.
- Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Lobster, Mac and Cheese, Comfort Food, Seafood, Indulgent