Add lobster to macaroni and cheese for a nice surprise and great flavor.
Recipe Courtesy of Frank’s RedHot Original Cayenne Pepper Sauce
Ingredients
- 1 pound elbow macaroni
- 6 cups water
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 tablespoon mustard
- 2 cups milk
- 1 small yellow onion, finely chopped
- 1-2 tablespoons *Frank's RedHot Original Cayenne Pepper Sauce* or more to taste
- 3 cups (total) of the following mix of cheeses:
- Romano, grated
- Sharp Cheddar, shredded
- Mozzarella, shredded
- Gouda, shredded
- Pepper Jack, shredded
- Parmesan, grated
- BREADCRUMB TOPPING;
- 1/2 teaspoon paprika
- salt & pepper to taste
- 3 tablespoons butter
- 1 cup panko breadcrumbs
- 1-2 pounds cooked lobster tail, coarsely chopped
Preparation
- 1 Preheat oven to 350 degrees F.
- 2 Add the water to a large pot and bring to a boil. Cook the macaroni al dente. Drain and set aside.
- 3 In another pot over medium heat helt the butter. Stir in flour and mustard. Keep stirring until there are no lumps.
- 4 Add milk, onion, Frank's RedHot sauce, paprika, salt, pepper and 2 1/4 cups of the cheese combination. Stir well. Turn heat to low and simmer for 10 minutes.
- 5 Add macaroni to cheese sauce and mix well.
- 6 Add lobster meat and mix well.
- 7 Transfer to an 8x10-inch baking dish or casserole dish.
- 8 Top with remaining cheese.
- 9 In a small saucepan over medium heat melt butter. Add breadcrumbs and mix.
- 10 Spread the breadcrumb topping evenly over the macaroni.
- 11 Bake for 30 minutes or until the cheese is bubbling and golden brown.
