Crispy Lobster Mac Attack

Ingredients

• 850 g pasta (about 2½ packs)
• 4 tbsp butter
• 4 tbsp flour
• 3 cup milk
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tbsp Old Bay seasoning
• salt (to taste)
• black pepper (to taste)
• 262.5 g lobster claw meat (1 package (225-300g))
• 2 cup mozzarella cheese (divided)
• 1 cup fontina cheese (divided)
• 1 cup marble cheddar cheese (for topping)

Steps

1. 1

   Boil the pasta in a large pot of salted water until it is just shy of al dente. Drain and set aside.

2. 2

   In a large saucepan or pot over medium heat, melt the butter.

3. 3

   Stir the smoked paprika, garlic powder, Old Bay seasoning, salt, and pepper into the melted butter.

4. 4

   Whisk in the flour and cook for about 1 minute to form a roux.

5. 5

   Slowly pour in the milk and heavy cream, whisking constantly until the mixture is smooth and creamy.

6. 6

   Melt in the mozzarella and fontina cheeses a handful at a time, stirring until fully incorporated (reserve some for topping).

7. 7

   Fold the cooked pasta and the lobster claw meat into the cheese sauce.

8. 8

   Pour the mixture into a baking dish and top with the remaining mozzarella, fontina, and the marble cheddar cheese.

9. 9

   Bake at 375°F (190°C) for 20 minutes.

10. 10

    Turn the oven to broil (or grill) on high for 2 minutes until the top is golden, crispy, and crackable.

Notes

You can use pre-cooked lobster claw meat (often sold in 225-300g packages) for convenience. Ensure the pasta is slightly undercooked before baking so it doesn't become mushy.

Nutrition per serving

• main
• seafood
• lobster
• mac and cheese
• baked
• comfort food
• dinner