Lobster Macaroni & Cheese Casserole

7
Servings
25m
Prep Time
30-35m
Cook Time
55m
Ready In


"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 recipe yields 7 servings
OK
  • 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 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 & Variations


No special items needed.

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