White Cheddar Lobster Macaroni and Cheese
Indulgent white cheddar mac and cheese to be served as the star for your main dish, or to compliment an amazing steak for a whole new level of 'surf and turf'!
Servings: 8 servings
Calories: 562kcal
Prep 10 minutes
Cooking 20 minutes
Total Time 30 minutes
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Ingredients
- 1 lb elbow macaroni (cooked, drained, rinsed)
- ½ cup butter (1 stick)
- 2 Tbsp all-purpose flour
- ½ tsp white ground pepper
- ½ tsp salt
- ½ tsp onion powder
- 1 cup heavy cream
- 4 oz cream cheese (½ an 8 oz package, cubed)
- 1 cup white cheddar curds (chopped)
- 1 cup smoked white cheddar (chopped)
- 1 cup lobster stock
- 1 ½ cup lobster meat (diced, save ½ cup for garnish if desired)
- fresh dill sprigs (for garnish, optional)
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Instructions
- In a medium saucepan, melt the butter over medium heat. Once the butter is melted, add the flour (combined with seasoning - salt, white pepper, onion powder) and stir until a paste is formed. Add the heavy cream and stir until the mixture is smooth.
- Add the cubed cream cheese, stirring into the sauce mixture until mostly melted. Add the lobster stock and warm the sauce up, enough to finish melting the cream cheese.
- Add the chopped white cheddar curds and stir until mostly melted. Then add the chopped smoked white cheddar and stir until melted as well.
- Pour the cheese sauce over the cooked macaroni noodles, and stir to coat all of the pasta. Add the diced lobster meat and gently stir into your stove top macaroni and cheese. Garnish with additional chunks of lobster meat and fresh dill sprigs, if desired. Serve immediately.
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Nutrition
Calories: 562kcal (28%) | Carbohydrates: 46g (15%) | Protein: 20g (40%) | Fat: 33g (51%) | Saturated Fat: 20g (125%) | Cholesterol: 158mg (53%) | Sodium: 582mg (25%) | Potassium: 271mg (8%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 1124IU (22%) | Vitamin C: 1mg (1%) | Calcium: 188mg (19%) | Iron: 1mg (6%)
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