Gooey Lobster Mac and Cheese recipe

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Ingredients

1 (16 ounce) package cavatappi (corkscrew pasta)
3 tablespoons butter
3 tablespoons all-purpose flour
1 pint heavy whipping cream
2 (8 ounce) packages shredded Swiss cheese, divided
2 (8 ounce) packages shredded sharp Cheddar cheese, divided
½ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground black pepper
12 ounces chopped cooked lobster meat
¼ cup lobster cooking liquid

Nutrition Info

753.3 calories
carbohydrate: 40.7 g
cholesterol: 187.4 mg
fat: 49.7 g
fiber: 1.7 g
protein: 37.3 g
saturatedFat: 30.8 g
servingSize: -
sodium: 661.3 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. Melt butter in a saucepan over medium-low heat. Stir in flour until a paste forms, about 2 minutes. Stir in heavy cream slowly, cook until heated through, 3 to 5 minutes. Add 1 package Swiss cheese and 1 package Cheddar cheese, stir until melted, about 2 minutes. Season sauce with nutmeg, salt, and pepper.

  4. Combine cooked pasta, sauce, lobster, and lobster cooking liquid in a large bowl. Stir in half of the remaining Swiss cheese and Cheddar cheese. Transfer to a 9x13-inch baking dish. Sprinkle remaining Swiss cheese and Cheddar cheese on top.

  5. Bake in the preheated oven until cheeses are melted and bubbly, 20 to 30 minutes.

Recipe Yield

10 servings

Recipe Note

Super cheesy and super gooey! A smooth creamy blend of Swiss and sharp Cheddar with the sweetness of lobster. Side dish for many, or a main course for about 10 people, give or take. A great guilty pleasure!

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