Happy Wednesday! Move over baked beans... there's a new side dish in town, Lobster Mac 'n Cheese. It's easy to make, delicious and pairs perfectly with any food. Lobster and cheese in one dish?! What's not to love?! It pairs perfectly with any food. Or own it's own. Modify to your liking (we left off the breadcrumbs). If you don't like lobster this dish is also just as good without it. It's a tasty side to serve for Memorial Day Weekend. Enjoy!
xo,
Natalie & Ashley
INGREDIENTS
1 lb. pasta (any time 1/4 cup butter
1 tbsp. extra-virgin olive oil 1/4 cup all-purpose flour 2 1/2 c. milk (whole)
Freshly ground black pepper Dash of Kosher salt 1 1/2 cup shredded white cheddar
3/4 cup freshly grated Parmesan cheese 1 cup shredded Fontina About 1 lb. cooked lobster, finely chopped 1/2 cup Panko breadcrumbs 1/4 cup fresh chopped parsley, for garnish if desired
DIRECTIONS
Preheat your oven to 375°. Bring a large pot of salted boiling water, cook the pasta until al dente. Drain and set aside. Melt butter. in a saucepan over medium heat. Sprinkle over flour and cook until slightly golden, about 2 minutes. Pour in whole milk and whisk gently. Mix in salt and pepper to taste. Let simmer until slightly thickened, about 2 minutes. Remove the pan from heat and mix in your cheeses: cheddar, Fontina, and 1/2 cup Parmesan. Whisk together until creamy. Add in pasta and lobster and transfer into a 9"-x-13" baking dish.Â
In a bowl, combine the Panko crumbs, the remaining Parmesan, and olive oil. Season with more salt and pepper and sprinkle over pasta. Bake until dish is bubbly and golden, about 20-25 minutes depending on your oven.