Lobster Macaroni & Cheese Casserole
Recipe: #22707
January 30, 2016
Categories: Side Dishes, Cheese, Brunch, Christmas, Easter, Fathers Day Mothers Day, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"Adapted from Ina Garten, her recipe is made in small gratin dishes I made mine in a casserole dish, just do whatever works for you. I added in just a small amount of oven-dried cherry tomatoes for a boost of flavor"
Original is 7 servings
Ingredients
-
-
-
-
- FOR TOPPING
-
-
Nutritional
- Serving Size: 1 (506.7 g)
- Calories 974.5
- Total Fat - 56.7 g
- Saturated Fat - 28.2 g
- Cholesterol - 380.9 mg
- Sodium - 2314.8 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 1.7 g
- Sugars - 19.6 g
- Protein - 61.4 g
- Calcium - 1232.3 mg
- Iron - 2.9 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat the oven to 375 degrees F.
Step 2
Cook the pasta according to the directions on the package. Drain well.
Step 3
Meanwhile, heat the whole milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook about 2 minutes until thickened and smooth. Remove from the heat, add the Gruyere (or Swiss cheese) cheddar, 1 teaspoon seasoned salt, pepper, garlic powder and nutmeg. Add the cooked macaroni and lobster and stir well.
Step 4
Place the mixture in 6 to 8 individual gratin dishes.
FOR THE TOPPING
Step 5
Melt the remaining 2 tablespoons of butter, combine 2 1/2 tablespoons of melted butter with the fresh bread crumbs, then sprinkle on the top.
Step 6
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Tips
No special items needed.
0 Reviews
You'll Also Love
