|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||53%|
|Saturated Fat 23g||114%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're always looking for ways to up your mac and cheese game, add this recipe to your repertoire. This elegant combination of lobster and macaroni and cheese gets its subtle flavor from a splash of Sherry and a dash of nutmeg. The dish takes comfort food to a new level!
The lobster meat makes the casserole extra-special, and it can be made with even more lobster if you have it. Fresh is best, but if lobster is hard to come by, use frozen lobster tails. Or make the casserole with a combination of other kinds of seafood like shrimp, scallops, or good quality lump crabmeat.
- 8 ounces elbow macaroni
- 1/2 teaspoon salt (plus more for pasta water)
- 6 tablespoons butter (divided)
- 1 tablespoon fresh parsley (chopped)
- 4 scallions (thinly sliced)
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 large egg
- 1 cup sharp cheddar cheese (shredded)
- 1 cup mild cheddar cheese (shredded, divided; or cheddar Jack)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon black pepper (freshly ground)
- 4 tablespoons dry sherry
- 8 ounces lobster meat (cooked, chopped; about two 1-pound lobsters)
- 1 1/2 cups breadcrumbs (made from fresh bread)
Gather the ingredients and preheat the oven to 350 F.
Cook the macaroni in a large pot of boiling, salted water following the package directions for al dente; drain well.
Grease a 2-quart baking dish or spray with nonstick cooking spray.
Melt 3 tablespoons of butter in a saucepan over medium-low heat. Add the parsley and scallions and cook for about 1 minute. Stir in flour until well blended; continue cooking the roux for 2 minutes. Gradually add the milk and continue cooking until thickened, stirring constantly.
Whisk the egg in a small bowl or large cup. Whisk in about 1 cup of the hot milk mixture. Return the egg mixture to the saucepan and blend well. Add the sharp cheddar cheese to the sauce, along with about 1/2 cup of the mild cheddar or cheddar Jack and the 1/2 teaspoon salt, nutmeg, and pepper. Add the sherry and stir to blend.
In a large bowl, combine the sauce with the drained macaroni; fold in the lobster.
Spoon the lobster and macaroni mixture into the prepared baking dish. Top with the remaining 1/2 cup of shredded cheese.
Melt the remaining 3 tablespoons of butter and mix with the breadcrumbs until well blended. Sprinkle the crumbs evenly over the cheese layer.
Bake the casserole for 25 minutes, or until the topping has browned and the macaroni and cheese filling is bubbling around the edges. If the topping is pale, put the casserole under the broiler for a minute, or just until the topping has browned.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
How to Store and Freeze
- Refrigerate leftover lobster macaroni and cheese in an airtight container for up to 3 days.
- Reheat leftover macaroni and cheese in a covered baking dish in a 350 F oven for about 25 to 30 minutes, or until it registers at least 165 F in the center. Add a small amount of milk to moisten as needed.
- Freeze lobster macaroni and cheese in freezer bags or freezer containers.
- To reheat macaroni and cheese from frozen, transfer it to an oven-proof baking dish. Cover the baking dish with foil and reheat at 350 F for about 1 hour, or until it registers at least 165 F in the center. Stir in a small amount of milk to moisten, as necessary.
- When you have day-old bread, make fresh breadcrumbs! Just tear the bread into pieces and process in a food processor to make fine crumbs. Transfer the breadcrumbs to a freezer bag and seal. Label the bag with the name and date and freeze for up to 3 months. When you need breadcrumbs for casseroles, meatballs or meatloaf, and other dishes, just take some out of the freezer.
- Instead of lobster, use cooked shrimp or a combination of cooked seafood, such as shrimp, crab, and/or scallops.
- Replace the sherry with cream, dry white wine, or more milk.
- Add about 8 ounces of sautéed mushrooms to the sauce mixture.
- Replace the mild cheddar with Gruyére cheese.