Ingredients

The following ingredients have 4 Servings
  • 8 ounces elbow macaroni
  • 2 tsp. salt
  • 3 Tbsp. butter
  • 1 medium onion (finely chopped)
  • 2 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp. ground mustard
  • 1/4 tsp. cayenne red pepper
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 2 cups (sharp white cheddar cheese, freshly grated)
  • 2 cups (sharp yellow cheddar cheese, freshly grated)
  • 3/4 lb. cooked lobster meat (cut into big chunks)
  • 1/2 cup panko (Japanese bread crumbs)
  • Old Bay seasoning for sprinkling on top

Instruction

  • Preheat oven to 375 degrees. Fill large pot with water and 2 tsp. salt and prepare the macaroni al dente according to directions on package. Set aside.
  • Melt 3 Tbsp. butter over medium heat in a large saucepan. Add onion and cook for 5 minutes. Whisk in flour and cook for one minute. Slowly whisk in milk, cream, mustard, cayenne, salt and pepper.
  • Stirring constantly, continue to cook for 8 minutes until nice and thick. Stir in 3 1/2 cups cheese. Stir until cheese is melted. Add pasta and cooked lobster. Pour into a 2.4 qt. or a 9x13 baking dish sprayed with non-stick cooking spray. Sprinkle with the leftover cheddar cheese and the panko bread crumbs.Sprinkle with Old Bay Seasoning. Bake for 30 minutes until bubbly and nice and golden browned.