Homemade Gourmet Lobster Mac and Cheese like a PRO
Lobster Mac and Cheese
Carb addict over here. Yes, I said it. I love carbs. If I go to a restaurant and there is lobster mac and cheese on the menu, I AM IN! Sinful? Maybe. However, we all need some comfort food now and again. I just pair Mac and Cheese with a fresh salad and then I don’t feel so guilty. It’s all about balance right?
The difference with making lobster mac and cheese homemade is the quality of the ingredients. I’m not messing around with some crappy cheese or junk pasta. I’m using Einkorn flour pasta, high-quality grass-fed cheese, and grass-fed Irish butter. Let me tell you there is a difference, not only in taste but also in how your body processes and reacts to it.
Cooking is therapeutic and relaxing but cheese is a mood-enhancing drug!
No, seriously there have been studies showing that cheese really is crack and this study reveals cheese is as addictive as drugs!! So when I’m in need of some mood-balancing foods, this is my go-to.
On that note, you have to make this lobster mac and cheese next time you’re craving something naughty but want to be nice to your body. If you don’t have lobster accessible, then you can always add Langostino from your local Trader Joe’s or grocery store. I always keep some in my freezer just for the lobster mac and cheese craving that hits me about once a month.
This recipe is super easy and will win you some awards with family. Enjoy!
Ingredients
Method
- Heat oven to 350 degrees and spray a casserole dish with non stick olive oil spray or butter
- Add all of the cheese to a separate bowl and combine thoroughly
- Cook pasta according to directions on the box
- In a sauté pan add cream, milk, butter, mustard & nutmeg and bring to a low boil/simmer. Once butter is completely melted, add Lobster. Allow to simmer for about 5-6 minutes.
- Once pasta is fully cooked, begin assembly. Add a layer of pasta on the bottom of the casserole dish. Follow with a layer of the combined cheeses and ½ of the cream sauce. Repeat same step again- only this time putting a final layer of cheese and panko on top to make a crispy crust. Place in the oven covered for 35 to 45 minutes to allow the pasta to absorb some of the sauce. Remove foil and allow to cook for another 10 minutes to turn to a golden brown on top.
- This freezes as well. If you are lucky enough to have leftovers, put in smaller containers and just pull it out of the freezer any night of the week as a great side dish! Or serve with a salad as a main dish.
Enjoy your mac and cheese. Don’t forget to come back and leave me a comment with pics!! I can’t wait to hear what you think about this recipe.
With a bunch of cheesy goodness,
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