Ingredients with Measurements:
- 1 lb elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 cups cooked lobster meat, chopped
- 1/2 cup panko breadcrumbs
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot
- Colander
- Large saucepan
- Whisk
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
4. Slowly whisk in milk, stirring constantly to prevent lumps from forming. Cook for 5-7 minutes until mixture thickens.
5. Add shredded cheddar and Gruyere cheese, paprika, garlic powder, onion powder, salt, and pepper. Stir until cheese is melted and mixture is smooth.
6. Add cooked macaroni and chopped lobster meat to the cheese sauce. Stir until well combined.
7. Pour mixture into a 9x13 inch baking dish. Sprinkle panko breadcrumbs on top.
8. Cover dish with aluminum foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10-15 minutes until top is golden brown and crispy.
10. Garnish with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 700
Fat per serving: 40g
Protein per serving: 35g
Carbohydrates per serving: 50g
Fiber per serving: 2g
Sugar per serving: 8g
Sodium per serving: 800mg
Substitutions for ingredients:
- Elbow macaroni can be substituted with any other type of pasta.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt added accordingly.
- Whole milk can be substituted with skim milk or any other type of milk.
- Cheddar and Gruyere cheese can be substituted with any other type of cheese.
- Lobster meat can be substituted with shrimp, crab, or any other type of seafood.
Variations:
- Add diced bacon or pancetta for a smoky flavor.
- Add diced tomatoes or roasted red peppers for a pop of color.
- Add chopped fresh herbs such as thyme or basil for extra flavor.
- Use gluten-free pasta and flour for a gluten-free version.
Tips and tricks:
- Be sure to cook the macaroni until al dente to prevent it from becoming mushy in the cheese sauce.
- Use a whisk to prevent lumps from forming in the cheese sauce.
- Use fresh lobster meat for the best flavor.
- Let the dish cool for a few minutes before serving to prevent burns.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a fancy presentation.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk.
- If the breadcrumbs are not crispy enough, broil for a few minutes until golden brown.
Food safety advice:
- Make sure the lobster meat is fully cooked before adding it to the cheese sauce.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mac and cheese originated in Italy in the 14th century and was brought to America by Thomas Jefferson in the late 18th century. Lobster was considered a luxury food in the early 20th century and was often served in high-end restaurants.
Flavor profiles:
Creamy, cheesy, and savory with a hint of sweetness from the lobster.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a special occasion.
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