Lobster Macaroni and Cheese
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 483.0
- Total Fat: 22.4 g
- Cholesterol: 108.7 mg
- Sodium: 511.5 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 1.5 g
- Protein: 32.9 g
View full nutritional breakdown of Lobster Macaroni and Cheese calories by ingredient
Number of Servings: 12
Ingredients
-
Sea Salt
Olive Oil
1 pound elbow macaroni
4 cups skim milk
6 tbsp butter
0.5 c all purpose flour
12 oz Gruyere chees, grated (~4 cups)
8 oz extra-sharp Cheddar, grated (~2 cups)
0.5 tsp fresh ground black pepper
0.25 - 0.5 tsp nutmeg
1.5 pounds cooked lobster meat, chopped
Directions
Preheat oven to 375 degrees
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package. Drain well.
Meanwhile, heat the milk in a sauce pan but don;t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Whisk over low heat for 2 minutes. Still stirring with the whisk add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat add the shredded cheeses, 1 tbsp salt, the pepper and nutmeg. Add the cooked macaroni and lobster and stir well.
Place the mixture into a greased 9x13 pan. Cover with foil and bake 30 - 35 minutes until the suace is bubbly.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KATTY1975.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to package. Drain well.
Meanwhile, heat the milk in a sauce pan but don;t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Whisk over low heat for 2 minutes. Still stirring with the whisk add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat add the shredded cheeses, 1 tbsp salt, the pepper and nutmeg. Add the cooked macaroni and lobster and stir well.
Place the mixture into a greased 9x13 pan. Cover with foil and bake 30 - 35 minutes until the suace is bubbly.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user KATTY1975.