Lobster Mac and Cheese

A luxurious version with tender lobster and gruyère.

Ingredients

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded gruyere cheese
• 1 cup shredded gouda cheese
• 1 cup cooked lobster meat, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden.
4. Slowly whisk in the whole milk, stirring constantly until the mixture thickens and comes to a simmer, about 5-7 minutes.
5. Remove from heat and add the gruyere and gouda cheeses, stirring until melted and smooth.
6. Add the cooked macaroni and lobster meat to the cheese sauce, mixing until well combined. Season with garlic powder, onion powder, salt, and pepper.
7. Pour the mixture into a greased 9x13 inch baking dish.
8. In a small bowl, combine panko breadcrumbs with olive oil, mixing until the breadcrumbs are evenly coated.
9. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
10. Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and crispy.
11. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.Cook pasta until al dente.