Ingredients
Scale
- 1 pound cooked lobster meat (chopped)
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2% works best)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs (optional)
- 1/4 cup fresh parsley (chopped for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Whisk in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
- Gradually add the milk, whisking constantly to avoid lumps. Continue cooking until the mixture thickens, about 5-7 minutes.
- Stir in the salt, black pepper, and paprika. Gradually add the cheddar and mozzarella cheeses, stirring until melted and smooth.
- Fold in the cooked macaroni and chopped lobster meat until everything is well combined.
- Transfer the mixture into a greased baking dish. If desired, sprinkle breadcrumbs on top for an extra crunch.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes, then garnish with fresh parsley before serving.
- Prep Time: 15
- Cook Time: 30