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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Awesome oooey goooey goodness with lobster to boot! Enjoy with dry champagne. Ingredients:
1/4 lb elbow macaroni |
2 tablespoons butter |
1 1/2 tablespoons flour |
1/2 tablespoon mustard powder |
1 teaspoon onion powder |
1 cup seafood stock |
3/4 cup milk |
1 bay leaf |
1/4 teaspoon paprika |
2 tablespoons egg beaters egg substitute |
6 ounces velveeta cheese |
2 cups cheddar cheese, divided |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
2 cups cooked lobster meat (i used 4 large lobster claws) |
1/3 cup panko breadcrumbs |
pam cooking spray |
Directions:
1. Preheat oven to 400 degrees.
2. In a large pot of boiling water, cook pasta to al dente.
3. While pasta is cooking, in a separate pot, melt the butter. Whisk in flour, mustard, and onion powder. Keep it moving for about 5 minutes.
4. Stir in seafood stock, milk, bay leaf, and paprika. Simmer for ten minutes and then remove bay leaf.
5. Temper in the egg. Stir in the velveeta and 1 cup of cheddar cheese. Continue stirring until velveeta is melted and sauce is smooth.
6. Season with salt and white pepper.
7. Fold lobster meat and macaroni into the mix and pour into casserole dish.
8. Top with remaining cheese and then panko.
9. Spray with Pam cooking spray.
10. Bake for 25 minutes in 400 degree oven. Rest for 5 minutes before serving.
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