The BEST Lobster Macaroni & Cheese
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
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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.
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remove the tails from the meat of the lobster by prying open with your fingers and removing
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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.
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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.
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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.
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Wine: Use any white wine as long as you would drink it! We used chardonnay. Specifically, I used St. Michelle
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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.
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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!