Lobster Macaroni and Cheese
This is basically just my grandmas recipes with lobster but it works.
Servings: 6
Calories: 591kcal
Ingredients
- 2 cups elbow macaroni
- 2 tsp seasoned salt
- 4 tbsp butter
- 1 egg
- 2 cups evaporated milk divided
- 1 cup colby jack cheese freshly grated
- 1 cup medium cheddar cheese freshly grated
- 1 cup sharp cheddar cheese freshly grated
- ½ tsp Old Bay Seasoning
- 2 cooked lobster tails chopped
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil and add seasoned salt. Boil macaroni noodles until al dente according to package instructions.
- While noodles boil, whisk together the egg, 1 cup of evaporated milk, salt, and pepper.
- Once noodles are done, drain and return to the pot. Add in butter and stir until the butter is melted. Stir in milk and egg mixture until combined. Add in ¼ cup each of each cheese and continue stirring until residual heat from the noodles melt the cheese and a sauce starts to form. Fold in chopped lobster meat and set aside.
- Preheat oven to 365°.
- In a greased casserole dish spoon in half of the macaroni mixture, then cover with half of the remaining shredded cheese and repeat for one more layer. Pour the remaining cup of evaporated milk over the top the macaroni and cheese (until you see it coming up at the edge of the casserole dish, you may not use the entire cup) and sprinkle with paprika.
- Bake for 35-45 minutes, until golden brown. Let cool for about 10 minutes and enjoy.
Nutrition
Calories: 591kcal | Carbohydrates: 43g | Protein: 29g | Fat: 33g