Lobster Mac & Cheese [Video]

Ohhh baby. The time has come for my Lobster Mac & Cheese video with Learn To Cook!! I’ll just step aside and let you watch the cheesiness:

I’m sorry that this isn’t one of my super healthy meals, but I’m also not sorry because this kind of cozy indulgence is totally worth it every once in a while. Also… I’m pretty sure Superbowl Sunday is the perfect “once in a while” excuse, right? Who’s cooking?!

1/2 lb elbow macaroni

1/2 qt milk

1/2 stick unsalted butter

1/2 cup AP flour

2 cups grated gruyere

1 cup grated cheddar

1/4 tsp black pepper

1/4 tsp cayenne

2 lobster tails (frozen or fresh)

3/4 cup panko bread crumbs

Cook pasta according to package. Drain, cool and set aside.
Preheat the oven to 375F. Once preheated, add lobster tails (meat side down) to a greased dish and bake for about 10 minutes. Remove the meat from the tails and cut into bite sized pieces.

Now, for the sauce – heat milk on low in a small saucepan. In a larger saucepan, melt 2 tablespoons of butter and gradually add in the flour. Cook over low heat for about 2 minutes, whisking the entire time. You don’t want to burn this!
Continuing to whisk, add the hot milk gradually. Cook for another few minutes until the mixture has thickened and smoothed, then remove from heat.

Add in the gruyere and cheddar, stirring all the time to avoid clumping as the cheese melts. Stir in salt, pepper and cayenne. Then add in the lobster meat and macaroni and stir well, making sure the cheese mixture coats everything.
Add the cheesy noodles to a large baking dish or into about 8 individual ramekins. Melt some of the remaining butter and mix it into the breadcrumbs to dampen them slightly. Sprinkle that on top of the prepared baking dish(es). Cook for about 30 minutes in the oven or until the cheese is bubbling and the top is golden brown. Serve hot and enjoy!

The next video is really great too – get excited!!