Lobster Mac and Cheese
Lobster Mac and Cheese
10 min.
active cooking time
35 min.
total cooking time
Perfectly cooked pasta and tender lobster are folded into a smoky, creamy cheese sauce and finished with Kowalski's Signature Crostini for the perfect buttery crunch.
Ingredients
8 oz.
dried elbow macaroni
3 cups
whole milk
3 tbsp.
Kowalski's Unsalted Butter
2 tbsp.
flour
1 tsp.
kosher salt
½ tsp.
Kowalski's Smoked Paprika
½ tsp.
Kowalski's Onion Powder
¼ tsp.
Kowalski's Ground Yellow Mustard
¼ tsp.
Kowalski's Ground Cayenne Pepper
⅛ tsp.
Kowalski's Ground Nutmeg
8 oz.
Boar's Head White American Cheese, cubed
8 oz.
smoked Gouda cheese, shredded
12 oz.
fully cooked lobster meat (from about two 8 oz. shelled lobster tails), roughly chopped
- cooking spray, for spraying the baking dish
½ cup
Kowalski's Italian Herb Crostini (from the Bakery Department), crushed
- minced fresh chives and freshly ground Kowalski’s Black Peppercorns, for garnish (optional)
Directions
- Preheat oven to 350°.
- In a large pot, cook pasta according to pkg. directions while preparing cheese sauce; drain and keep warm.
- In a small saucepan, heat milk but do not boil; keep warm.
- In a large, deep skillet, melt butter over medium heat. Add flour to the pan; cook for 2 min., whisking to combine.
- Add next 6 ingredients (through nutmeg); cook for 1 min., whisking to combine.
- Add warm milk; cook, whisking gently, until mixture starts to thicken (1-2 min.).
- Remove mixture from heat; fold in cheese until melted.
- Fold in lobster meat and warm pasta.
- Lightly spray an 8x8" baking dish with cooking spray. Transfer macaroni mixture to the dish; top with crushed crostini.
- Bake in preheated oven until golden-brown and bubbling (about 25 min.).
- Garnish individual servings with chives and black pepper, if desired.
Tasty Tips:
- Fully cooked, shelled lobster meat is available at the Seafood Counter – just ask!
- Yellow American cheese also works well in this recipe. Find a variety of options in the Deli and Dairy Aisle.
- Crush crostini by placing them a food storage bag and smashing them, or pulse them in a food processor until crumbs form.
