lobster mac and cheese

Ingredients

• 1 pound elbow macaroni
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups lobster meat, cooked and chopped
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Gruyere cheese
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package directions. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
4. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce has thickened slightly.
5. Remove from heat and stir in salt and pepper.
6. Add lobster meat and cheeses to the sauce and stir until melted and combined.
7. Pour the mac and cheese into a 9x13 inch baking dish.
8. Top with panko breadcrumbs.
9. Bake for 20-25 minutes, or until golden brown and bubbly.

Notes

• For a creamier sauce, use half-and-half instead of whole milk.
• Use a good quality lobster broth for extra flavor (about 1/2 cup).
• To prevent burning the top, cover loosely with foil for the last 10 minutes of baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Consider adding a pinch of cayenne pepper for a little heat.