Lobster Macaroni and Cheese
Lobster Macaroni and Cheese could be just the pescatarian recipe you've been looking for. For $3.81 per serving, you get a main course that serves 6. One serving contains 995 calories, 41g of protein, and 49g of fat. Not a lot of people made this recipe, and 2 would say it hit the spot. It is a rather pricey recipe for fans of American food. This recipe from Foodista requires elbow macaroni pasta, cups cheese, flour, and butter. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 61%, this dish is solid. If you like this recipe, take a look at these similar recipes: Lobster Macaroni And Cheese, Lobster Macaroni and Cheese, and Lobster Macaroni and Cheese.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3 cups uncooked elbow macaroni pasta
3 cups uncooked elbow macaroni pasta
12 ounces lobster tail pieces, fully cooked
1/4 cup butter
1/4 cup flour
2 cups milk, room temperature
4 cups + cups white cheese, shredded (For this recipe, I like to use a combination of w
1/4 cup white truffle oil (optional - but why the hell not?)
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
Equipment:
sauce pan
whisk
Cooking instruction summary:
Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste. Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired - just use small increments and keep stirring. Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted
Step by step:
1. Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste.
2. Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired - just use small increments and keep stirring.
3. Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted
Nutrition Information:
covered percent of daily need
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