Rich Lobster Mac and Cheese

 

Ingredients:

• 8 oz elbow macaroni
• 1 lb lobster tail, cooked and chopped
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 ½ cups shredded Gruyère cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp lemon juice (optional for added freshness)

Directions:

    Cook the elbow macaroni in salted boiling water according to package instructions. Drain and set aside.

    In a large saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes to form a roux.

    Slowly whisk in the milk and heavy cream, stirring constantly until the sauce thickens, about 4-5 minutes.

    Stir in garlic powder, onion powder, paprika, salt, and pepper.

    Gradually add the Gruyère, cheddar, and Parmesan cheeses to the sauce, stirring until melted and smooth.

    Gently fold in the cooked lobster meat.

    Add the cooked macaroni to the cheese sauce, stirring to combine.

    Serve with a squeeze of lemon juice (optional) and garnish with chopped parsley.