Lobster Macaroni and Cheese

• Seafood

  • 3/4 lb Lobster meat, cooked

• Produce

  • 1 Onion, medium

• Condiments

  • 1/2 tsp Mustard, ground

• Pasta & Grains

  • 8 oz Elbow macaroni

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Cayenne red pepper
  • 1 1/2 tsp Kosher salt
  • 1 Old bay seasoning
  • 1/2 tsp Pepper, ground
  • 2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Panko

• Dairy

  • 3 tbsp Butter
  • 2 cups Cheddar cheese, sharp yellow
  • 1 cup Heavy cream
  • 2 cups White cheddar cheese, sharp
  • 2 cups Whole milk

Found on thebeachhousekitchen.com

Ingredients

• 8 ounces elbow macaroni
• 2 tsp. salt
• 3 Tbsp. butter
• 1 medium onion, finely chopped
• 2 Tbsp. all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 tsp. ground mustard
• 1/4 tsp. cayenne red pepper
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground pepper
• 2 cups, sharp white cheddar cheese, freshly grated
• 2 cups, sharp yellow cheddar cheese, freshly grated
• 3/4 lb. cooked lobster meat, cut into big chunks
• 1/2 cup panko (Japanese bread crumbs)
• Old Bay seasoning for sprinkling on top

Directions

• Preheat oven to 375 degrees. Fill large pot with water and 2 tsp. salt and prepare the macaroni al dente according to directions on package. Set aside.
• Melt 3 Tbsp. butter over medium heat in a large saucepan. Add onion and cook for 5 minutes. Whisk in flour and cook for one minute. Slowly whisk in milk, cream, mustard, cayenne, salt and pepper.
• Stirring constantly, continue to cook for 8 minutes until nice and thick. Stir in 3 1/2 cups cheese. Stir until cheese is melted. Add pasta and cooked lobster. Pour into a 2.4 qt. or a 9x13 baking dish sprayed with non-stick cooking spray. Sprinkle with the leftover cheddar cheese and the panko bread crumbs.Sprinkle with Old Bay Seasoning. Bake for 30 minutes until bubbly and nice and golden browned.