Summary

Lobster Macaroni and Cheese is a pescatarian main course. One serving contains 800 calories, 34g of protein, and 49g of fat. This recipe serves 6. For $3.81 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. A mixture of elbow macaroni pasta, cups cheese, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of American cuisine. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 47%, this dish is solid. Similar recipes include Lobster Macaroni and Cheese, Lobster Macaroni and Cheese, and Lobster Macaroni and Cheese.

Instructions

Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste. Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired - just use small increments and keep stirring. Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted

Ingredients

• 1 uncooked elbow macaroni pasta
• 2 uncooked elbow macaroni pasta
• 3 lobster tail pieces, fully cooked
• 4 butter
• 5 flour
• 6 milk, room temperature
• 7 cups white cheese, shredded (For this recipe, I like to use a combination of w
• 8 white truffle oil (optional - but why the hell not?)
• 9 fresh bread crumbs
• 10 grated Parmesan cheese

Directions

• 1 Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste.
• 3 Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted