This might have moved up to my most favorite dish EVER.
I have been wanting to make a lobster mac and cheese for as long as I can remember. Probably since I’ve downloaded Pinterest and had numerous photos of the dish flood my feed. So like five years, right?
Why in the world has it taken me sooo long to make it, then?
Honestly, we may never know, but this dish totally turned out way better than I expected.
Now, let me be honest with you. This is by no means a healthy dish. In fact, it’s probably one of the worst dishes I’ve ever made. It’s jam packed with cheese, cheese, and more cheese. And lobster. So, I wouldn’t make this dish every Friday night. Or wake up the next morning and have it for breakfast.
Nope, I probably wouldn’t do that. Or if I did, I wouldn’t recommend it.
However, this recipe would be great for special occasions. Like Valentine’s Day.
I originally planned to make this recipe around the holidays when my sister was visiting. Unfortunately, when I told her what was on the weekly meal plan, she asked me to “please not”. Apparently, she’s not the biggest fan of seafood.
That’s okay, though. More for me.
It ended up taking me an entire month to put it back on my meal plan. Does that happen to anyone else? There’s just SO much delicious food to be made, it’s almost impossible to make it all. Almost.
However, the amount of time it took me to put it back on my meal plan was probably due to the fact that the idea I had for this dish was kind of a jumbled mess in my mind. I didn’t know what type of macaroni and cheese recipe I wanted. What types of cheeses did I want to use? Because trust me when I say this – the amount of cheese that consumes my refrigerator should be a sin. I had a multitude of choices.
That’s when my parents mentioned I should use the family’s mac and cheese recipe. It’s creamy. It’s cheesy. It’s baked. Basically, there’s no other way to say it, but it’s perfect.
Lobster Mac and Cheese
- 16 oz. box elbow macaroni
- 12 tbsp. butter
- 12 tbsp. flour
- 4 1/2 c. milk
- 4 oz. Velveeta cheese
- 4 oz. cream cheese
- 2 c. shredded cheddar cheese
- 1 can Campbell’s cheese soup
- 16 oz. lobster meat, chopped to bite-size pieces*
- Ritz crackers, about one cup crushed (optional)
Bring a large pot of water to boiling. Add pasta and cook according to package.
Meanwhile, in a large saucepan, add your butter. When butter has melted, add the flour and whisk to combine. Allow to cook for about 2-3 minutes to lose its “flour” taste. Slowly add the milk, whisking constantly.
Once the milk and roux mixture has thickened slightly, add all of your cheese. Continue to stir until all the cheese has melted.
Add drained cooked pasta to your cheese sauce, and mix until thoroughly combined. Add lobster and mix once more.
Now, at this point, you can either serve it straight from the pan.
But why would you?
Preheat your oven to 350 degrees F, throw your macaroni and cheese into a greased 9×13 pan, and sprinkle the crushed Ritz crackers over top. Bake for 20 minutes or until golden brown and bubbly.
*you can use lobster tail, or to make it budget-friendly, imitation lobster