Decadent Lobster & Cheddar Macaroni Bake
Indulge in the luxurious combination of creamy, cheesy goodness and succulent lobster in this Decadent Lobster & Cheddar Macaroni Bake. Perfect for special occasions or a comforting family dinner, this dish elevates the classic mac and cheese to new heights. With a blend of extra-sharp white cheddar and rich brie, each bite is a delightful experience. Enjoy this gourmet twist on a comfort food favorite with friends and family, and watch their faces light up with every delicious mouthful.
6
Servings
375
Calories
10
Ingredients
Ingredients
Kosher Salt
to taste (for boiling water and seasoning)
Elbow Macaroni (or your favorite macaroni)
1 lb (dry)
Whole Milk
1 quart (heated gently)
Unsalted Butter
1/2 cup (for making the roux)
All-Purpose Flour
1/2 cup (for thickening sauce)
Extra-Sharp White Cheddar Cheese
4 cups (grated)
Brie Cheese
8 ounces (cut into pieces)
Fresh Ground Black Pepper
1/2 teaspoon (for seasoning)
Freshly Grated Nutmeg
1/2 teaspoon (for seasoning)
Cooked Lobster Meat
1 1/2 lbs (chopped into bite-sized pieces)
Instructions
1
Preheat your oven to 375 degrees F (190 degrees C).
2
In a large pot, bring salted water to a boil. Add the macaroni and cook according to package instructions (usually around 7 minutes). Drain the pasta thoroughly and set aside.
3
While the pasta is cooking, heat the whole milk in a small saucepan over medium-low heat until warm (but do not boil).
4
In a separate large pot, melt the unsalted butter over low heat. Once melted, gradually whisk in the all-purpose flour, cooking for about 3 minutes until the mixture bubbles and begins to turn light golden.
5
Slowly whisk in the warm milk and continue to cook, stirring frequently for about 2-3 minutes, until the mixture thickens and is smooth.
6
Remove the pot from heat and stir in the grated extra-sharp white cheddar cheese and pieces of brie until fully melted and incorporated. Season the cheese sauce with kosher salt, black pepper, and freshly grated nutmeg to your taste.
7
Fold in the cooked pasta and chopped lobster meat gently so all ingredients are well combined.
8
Spoon the decadent pasta and lobster mixture into 6 individual ramekins or a large baking dish, ensuring an even distribution.
9
Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and bubbly.
10
Allow to cool slightly before serving. Enjoy your gourmet lobster mac and cheese!
Nutrition Information
18g
Fat
37g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Decadent Lobster & Cheddar Macaroni Bake?
The main protein in this recipe is 1 1/2 lbs of cooked lobster meat, chopped into bite-sized pieces.
How many servings does this lobster macaroni bake provide?
This recipe is designed to provide 6 servings.
What are the nutritional calories per serving for this dish?
Each serving contains approximately 375 calories.
What is the recommended oven temperature for baking?
The oven should be preheated to 375 degrees F (190 degrees C).
How long should the macaroni be boiled?
The macaroni should be cooked for about 7 minutes, or according to the package instructions, then drained thoroughly.
What types of cheese are used in the sauce?
The cheese sauce is made with 4 cups of grated extra-sharp white cheddar and 8 ounces of brie cheese.
How much lobster meat is required for this recipe?
The recipe calls for 1 1/2 lbs of cooked lobster meat.
What seasonings are used to flavor the cheese sauce?
The sauce is seasoned with kosher salt, 1/2 teaspoon of fresh ground black pepper, and 1/2 teaspoon of freshly grated nutmeg.
How long does the dish need to bake in the oven?
The macaroni bake should be in the oven for 30 to 35 minutes until the top is golden brown and bubbly.
What is the fat content per serving?
There is 18g of fat in each serving of this dish.
How much protein is found in one serving?
Each serving provides 17.5g of protein.
How many carbohydrates are in a single serving?
There are 37g of carbohydrates per serving.
What is the process for making the roux for the sauce?
Melt 1/2 cup of unsalted butter over low heat, then gradually whisk in 1/2 cup of flour and cook for about 3 minutes.
How should the milk be prepared before adding it to the sauce?
One quart of whole milk should be heated gently in a small saucepan until warm, but not boiling.
Can I bake this in individual portions?
Yes, you can spoon the mixture into 6 individual ramekins or use a large baking dish.
What is the total ingredient count for this recipe?
There are 10 ingredients listed for this lobster mac and cheese bake.
What type of pasta is best for this recipe?
The recipe suggests 1 lb of elbow macaroni or your favorite macaroni variety.
Should the lobster be raw when added to the mix?
No, the recipe specifically calls for cooked lobster meat.
How do I know when the bake is finished?
The bake is finished when the top is golden brown and the cheese sauce is bubbly.
What category of meal is this dish?
This dish is categorized as a One Dish Meal.
Is there any sugar or fiber in this recipe?
According to the nutrition data provided, the sugar and fiber content is not specified.
How much butter is needed?
The recipe requires 1/2 cup of unsalted butter.
What type of cheddar is recommended?
The recipe recommends using extra-sharp white cheddar cheese.
How should the brie be prepared?
The 8 ounces of brie should be cut into pieces before being added to the sauce.
What are the primary tags associated with this recipe?
Primary tags include lobster mac and cheese, gourmet comfort food, and seafood pasta.
When should I add the pasta to the cheese sauce?
The cooked pasta should be folded into the pot after the cheese has fully melted into the milk and roux mixture.
Is the nutmeg required?
The recipe specifies 1/2 teaspoon of freshly grated nutmeg for seasoning the sauce to taste.
How long should the dish cool before serving?
The instructions suggest allowing it to cool slightly before serving to enjoy the gourmet flavors.
What is the role of flour in this recipe?
The all-purpose flour is used to thicken the cheese sauce by forming a roux with the butter.
Is the milk added all at once or gradually?
The warm milk should be slowly whisked into the flour and butter mixture to ensure a smooth sauce.