Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

Lobster Macaroni and Cheese is a pescatarian main course. One serving contains 800 calories, 34g of protein, and 49g of fat. This recipe serves 6. For $3.81 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. A mixture of elbow macaroni pasta, cups cheese, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of American cuisine. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 47%, this dish is solid. Similar recipes include Lobster Macaroni and Cheese, Lobster Macaroni and Cheese, and Lobster Macaroni and Cheese.

Ingredients

You need the ingredients below to cook it

  • elbow macaroni pasta

    elbow macaroni pasta

    uncooked elbow macaroni pasta

    315 grams

  • lobster tail pieces

    lobster tail pieces

    lobster tail pieces, fully cooked

    95.254 grams

  • butter

    butter

    butter

    56.75 grams

  • flour

    flour

    flour

    31.25 grams

  • milk

    milk

    milk, room temperature

    488 milliliters

  • cups cheese

    cups cheese

    cups white cheese, shredded (For this recipe, I like to use a combination of w

    452 grams

  • truffle oil

    truffle oil

    white truffle oil (optional - but why the hell not?)

    54 milliliters

  • bread crumbs

    bread crumbs

    fresh bread crumbs

    54 milliliters

  • parmesan cheese

    parmesan cheese

    grated Parmesan cheese

    50 grams

Instructions

Let's follow the instructions for cooking it

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