Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

Lobster Macaroni and Cheese

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   28 Points
Cuisine
  • American
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 3 cups uncooked elbow macaroni pasta
  • 12 ounces lobster tail pieces, fully cooked
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk, room temperature
  • 4 cups + cups white cheese, shredded (For this recipe, I like to use a combination of w
  • 1/4 cup white truffle oil (optional - but why the hell not?)
  • 1/2 cup fresh bread crumbs
  • 1/2 cup grated Parmesan 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

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