Creamy Lobster Macaroni and Cheese

Creamy Lobster Macaroni and Cheese

Decadent lobster meets its perfect match in a four-cheese sauce made with Wisconsin cheddar, gouda, parmesan and cream cheese. Serving this dish to friends in cute ramekins is an easy way to make it look like you fussed (but you didn’t).

prep time
35
minutes
cook time
35
minutes
servings
12

Ingredients















Cooking Instructions

1

Heat oven to 350°F. 


2

Cook macaroni according to package directions until al adente; drain. Meanwhile, sauté shallots in olive oil in large skillet until tender. Reduce heat to low. Add garlic; cook and stir for 1 minute. Transfer to bowl; set aside.


3

Combine cheddar, gouda and 1 cup parmesan in large bowl. Bring cream to gentle boil in Dutch oven over medium heat, stirring constantly. Reduce heat to low; gradually stir in cheddar mixture until melted. Whisk in cream cheese until smooth. Add macaroni, reserved shallots mixture, lobster, red bell peppers and cilantro; heat through, stirring constantly. Season with salt and pepper to taste.  Remove from heat.


4

Divide mixture into 12 greased 12-ounce ramekins. Sprinkle with remaining parmesan cheese and bread crumbs. Bake 7-8 minutes or until bread crumbs are golden brown and sauce is bubbly. Remove ramekins from oven. Garnish with cilantro.


Recipe Tip: Chopped roasted red peppers from a jar could easily be substituted in this recipe.


Ingredients















Cooking Instructions

1

Heat oven to 350°F. 


2

Cook macaroni according to package directions until al adente; drain. Meanwhile, sauté shallots in olive oil in large skillet until tender. Reduce heat to low. Add garlic; cook and stir for 1 minute. Transfer to bowl; set aside.


3

Combine cheddar, gouda and 1 cup parmesan in large bowl. Bring cream to gentle boil in Dutch oven over medium heat, stirring constantly. Reduce heat to low; gradually stir in cheddar mixture until melted. Whisk in cream cheese until smooth. Add macaroni, reserved shallots mixture, lobster, red bell peppers and cilantro; heat through, stirring constantly. Season with salt and pepper to taste.  Remove from heat.


4

Divide mixture into 12 greased 12-ounce ramekins. Sprinkle with remaining parmesan cheese and bread crumbs. Bake 7-8 minutes or until bread crumbs are golden brown and sauce is bubbly. Remove ramekins from oven. Garnish with cilantro.


Recipe Tip: Chopped roasted red peppers from a jar could easily be substituted in this recipe.


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