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Southwestern Smoked Lobster Mac & Cheese

A more refined and tasty take of the standard mac & cheese dish.

Wild Cheff products needed for this recipe:

Ingredients

  • 1-1/2 lbs. of cooked lobster meat, roughly chopped
  • 1 lb. of penne pasta, cooked until al dente and drained
  • 1/2 tbsp. of Wild Cheff Smoky Paprika Chili Blend
  • 4 tbsp. of unsalted butter (1/2 stick)
  • 1/4 cup of all-purpose organic flour
  • 3-1/2 cups of milk
  • 1 tbsp. of tomato paste
  • 2 tbsp. of unsalted butter, melted
  • 2 cups of smoked gouda cheese, shredded
  • 2 cups of sharp cheddar cheese, shredded
  • 4 oz. of crustless country-style crusty bread
  • Salt and freshly ground Wild Cheff Black Pepper, to taste

Instructions

  • 1. Preheat an oven to 375 degrees F.
  • 2. Butter a large rectangular baking dish.
  • 3. In a saucepan over medium heat, melt 4 tablespoons of butter. ADd flour and cook, stirring frequently, about 3 minutes.
  • 4. Whisk in milk and cook, stirring frequently, until thickened, about 5 minutes.
  • 5. Whisk in tomato paste.
  • 6. Add 1-1/2 cups of each cheese and stir until melted.
  • 7. Season with sea salt, black pepper and Wild Cheff Smoky Paprika 7 Chili Blend.
  • 8. Tear the bread into crumbs. In a small bowl, stir together the bread crumbgs and the 2 tablespoons of melted butter and season lightly with Wild Cheff sea salt.
  • 9. In a large bowl, combine the lobster meat, pasta and the cheese sauce, then pour into the prepared baking dish. Top with remaining cheeses and the buttered bread crumbs.
  • 10. Bake until the cheeses are golden and bubbly, about 40 minutes. (If the top starts to become too dark during cooking process, cover with aluminum foil.)
  • 11. Let stand for 10 minutes before serving.

Instructions

  • 1. Preheat an oven to 375 degrees F.
  • 2. Butter a large rectangular baking dish.
  • 3. In a saucepan over medium heat, melt 4 tablespoons of butter. ADd flour and cook, stirring frequently, about 3 minutes.
  • 4. Whisk in milk and cook, stirring frequently, until thickened, about 5 minutes.
  • 5. Whisk in tomato paste.
  • 6. Add 1-1/2 cups of each cheese and stir until melted.
  • 7. Season with sea salt, black pepper and Wild Cheff Smoky Paprika 7 Chili Blend.
  • 8. Tear the bread into crumbs. In a small bowl, stir together the bread crumbgs and the 2 tablespoons of melted butter and season lightly with Wild Cheff sea salt.
  • 9. In a large bowl, combine the lobster meat, pasta and the cheese sauce, then pour into the prepared baking dish. Top with remaining cheeses and the buttered bread crumbs.
  • 10. Bake until the cheeses are golden and bubbly, about 40 minutes. (If the top starts to become too dark during cooking process, cover with aluminum foil.)
  • 11. Let stand for 10 minutes before serving.

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