Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

By foodista.com
45 minutes

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Details
  • Servings:   6
  • Calories:   801
  • Protein:   34g
  •  
  • Fiber:   3g
  • Sugar:   7g
  • Carb Total:   55g
  •  
  • Saturated:   24g
  • Fat Total:   49g
  •  
  • Weight Watchers:   28 Points
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Cuisine
  • American
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 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
Instructions

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

View original preparation instructions

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