american · side dish

Lobster Macaroni and Cheese

Name: Lobster Macaroni and Cheese
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: american
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

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Elbow macaroni pasta3 cups
Lobster tail piecesfully cooked12 oz
Butter¼ cup
Flour¼ cup
Milkroom temperature2 cups
Cups cheeseshredded (For this recipe, I like to use a combination of w4 cups
Truffle oiloptional · - but why the hell not?¼ cup
Bread crumbs½ cup
Parmesan cheese½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

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