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BEST Lobster Macaroni & Cheese

Here’s the most delicious recipe featuring my macaroni & cheese sauce, my husband’s lobster recipe and a whole lotta love and deliciousness! We make this lobster macaroni and cheese when our oldest son heads back to college. It’s his favorite meal along with a delicious pan seared steak! But, that’s coming soon. Make THIS and I promise you that you will LOVE and make on all your special occasions!

lobster macaroni and cheese
lobster mac and cheese and mac and cheese

Video

@melissajorealrecipes

Lobster macaroni and cheese! Recipe attached ❤️ #lobster #lobstermacandcheese #velveeta

♬ original sound – Mealtime with Melissa

The BEST Lobster Macaroni & Cheese

Melissa Jo

Ingredients
  

  • 4 tbsp. of flour
  • salt & pepper
  • 1 stick of butter salted
  • 1/2 glass of white wine
  • sharp cheddar Velveeta about 20-25 oz. of a 32 oz. block
  • 1 cup of mixed shredded cheeses: I used Sargento 4 cheese Mexican Blend which is a combination of cheddar Monterey Jack, Asadero, Queso Quesadilla
  • 1/4 cup of Pecorino Romano Cheese
  • 3 1/2- 4 cups of milk use the full 4 cups if needed
  • 1 cup of shredded cheese again for layering
  • 2-4 tbsp. of pecorino Romano for layering
  • 1/4 cup of Panko breadcrumbs

Lobster Ingredients:

  • 3 lobster tails 5-6 oz. each
  • 1/4 cup white wine
  • 4-5 cloves of garlic minced
  • 2 tbsp. of butter
  • 1-2 tbsp. of olive oil
  • salt & pepper

Instructions
 

  • preheat the oven to 350
  • remove the lobster meat from the lobster tails and set the meats aside to reach room temperature (pat the tails dry of any moisture)
  • boil a large pot of water and add in the shells of the lobster tails (boil for about 15 minutes)
  • remove the tails and then discard
  • boil the noodles until al dente IN THE WATER you boiled the lobster shells in
  • on medium heat melt a stick of butter in a sauce pan
  • add salt and pepper to taste
  • add flour
  • whisk continuously for about 2-3 minutes
  • add wine and whisk another minute
  • add milk
  • bring to boil; then lower to a simmer. Stir and whisk until slightly thickened.
  • add all of the cheeses. Begin with the Velveeta. Then, add shredded cheese. Last, Pecorino Romano. (add 1/4 cup of the Pecorino Romano) (add a little more milk if it’s too thick)
  • stir on a low simmer until incorporated and slightly thickened.
  • sauté the garlic in olive oil, salt & pepper, and butter at medium to medium high heat for just a minute or so
  • deglaze with a 1/4 cup of white wine
  • add the lobster meats and sauté until no longer translucent (this does not take long so don’t walk away)
  • grease the baking dish using butter or Pam
  • layer the baking dish with: Start with the cheese sauce as the bottom layer and continue building. cheese sauce- macaroni- half of the lobster-shredded and grated cheeses-cheese sauce- a sprinkle of panko-more macaroni- the rest of the lobster and all of the pan drippings- more cheese sauce- top with shredded cheese, pecorino, & panko (watch the video to see the exact way I layer)
  • Bake uncovered at 350 for about 45 minutes or until gold, browned and bubbly
  • ENJOY!!!!!!!!!!!!

Notes

  • Lobster Tails: Buy lobster tails between 5-6 oz. a tail. That way the quality and texture of the meat will be perfect. I used 3 lobster tails n my recipe. If you buy frozen lobsters defrost in a bowl of cold water with a few pieces of ice. Use a bowl on top of the lobsters to push the tails into the water while they defrost.

  • remove the tails from the meat of the lobster by prying open with your fingers and removing

  • Pasta Water: once you remove the meat from the lobster tails, boil the shells in a pot of boiling water. You will use the same water to boil the pasta after you remove the shells.

  • Cheese: exchange out the cheeses with whichever you like; but do NOT skip the Velveeta! The oozy gooey Velveeta make this dish out of this world. Fun Fact: my grandma and my family just recently added the other cheeses to this dish. We originally made this with only Velveeta. Both recipes are amazing.

  • Macaroni: Use whichever noodles you like; lately we have been loving the Cavatappi no.87 by De Cecco. That is what we used for this recipe.

  • Wine: Use any white wine as long as you would drink it! We used chardonnay. Specifically, I used St. Michelle

  • Layering: Like your outfits, layer the noodles and the cheese. Take the extra step to build this dish: pasta-cheese-pasta-panko-cheese- and repeat! You’ll see the benefits with the final product.

  • Reheating: add into a baking dish and cover with foil. Bake at 350 for about 15 minutes or until gold and bubbly.

 
Tried this recipe?Let us know how it was!

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