Happy Saturday!
Super Bowl plans are in full swing in our household, I’m sure it is for you too! Or, at least, plans to watch the game somewhere. For me, if my team isn’t in it, I really only go for the food. #truth Super Bowl snacks are the absolute bestand for me, actually mark the end of junky eating. Everyone says it’s right after the new year but let’s be honest, we all know that’s not true. The wings, the party platters, the infinite stuffings for crescent roll dough have us all wrapped around their fingers. This lobster mac and cheese will also have you wrapped around it’s finger. This recipe is was inspired for the Patriots fans out there…which, is not me. But if the Patriots can give me a reason to eat Boston-inspired, lobster mac and cheese then I’m all for it.
Lobster Mac and Cheese
Ingredients
- 1 lb shells, macaroni or cavatappi pasta
- 8 tbsp salted butter
- 1/2 cup flour
- 2 1/2 cups shredded gruyere cheese
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded swiss cheese
- 4 cups milk (not skim)
- 1 lb lobster, cooked
- 1/2 tsp each of salt and pepper
Instructions
- Preheat oven to 350 degrees. In a large pot, boil your pasta noodles until al dente. Drain and set aside.
- Melt your 8 tbsp butter in a large skillet. I used cast iron. Then add in the flour and whisk until it starts to brown a little. About a minute. Next, add in your milk, salt and pepper. Whisking until sauce thickens. Remove from heat and stir in your cheeses until melted. Then, stir in your pasta and lobster.
- Bake for 25-30 minutes until bubbly and just starting to brown on the edges!
This is a super easy recipe guys! And will surely have everyone thinking you’re the top chef and mvp of the viewing party. Pro tip: if you’re taking this with you to someone’s house, assemble it before you go and bake it once you get there. It’s best served right out of the oven!
xx
Tessa
