Lobster and Gouda Mac ‘n’ Cheese Rounds

I’m going to turn classic mac and cheese into a gourmet delight by dressing up the dish and using a more complexed gouda and lobster sauce. Turning a childhood comfort food into a fancier version of itself, now that’s adulting!

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Cook elbow macaroni following the package directions. Drain and set aside. Using the same pan as the pasta cooked in, melt butter over medium heat adding flour, and whisking until smooth. Gradually add milk cooking for 5 minutes, stirring constantly until thickened.

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Remove from heat and stir in salt, pepper, cayenne pepper, gouda and sharp cheddar cheese. Press into a jelly roll pan coated with cooking spray.

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Bake at 400° for 20 minutes. Remove from oven and set aside to cool.

Meanwhile, warm a saute pan, add butter and melt. Add lobster meat. Cook until opaque. Remove the lobster from pan using a slotted spoon leaving the juices. Shred lobster, cover with foil to keep warm.

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Add flour to the juices whisking until smooth. Stir in some chicken broth, heavy cream, and pepper. Simmer until thickened. Stir in the lobster and shredded gouda cheese. Cook for an additional 5 minutes.

Cut the mac and cheese into rounds using a biscuit cutter, the rim of a glass.

On a serving plate, drizzle some Sriracha sauce. Place 2 to 3 rounds on a plate. Spoon lobster and gouda sauce over the top. Sprinkle with dried oregano. Serve immediately. – Ella

Lobster and Gouda Mac & Cheese Rounds

  • Servings: 4-6
  • Difficulty: easy
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Ingredients


For the Baked Mac and Cheese:
1 package (7 1/2 oz.) elbow macaroni (2 1/2 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup sharp Cheddar cheese, shredded
1/2 cup gouda cheese, shredded

For the Lobster and Gouda Sauce:
2 tablespoons butter
1/4 cup flour
1 pound lobster tail meat, diced
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon freshly ground black pepper
½ cup gouda cheese, shredded

Directions

Baked Mac and Cheese Directions: Heat oven to 400°F. Spray a jelly roll sheet with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.

Meanwhile, in a medium saucepan melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, cayenne pepper and the cheeses. Stir in cooked macaroni.

Spoon mixture into jelly roll sheet. Bake uncovered 20 minutes or until bubbly. Let stand until cool enough to handle.

While the mac and cheese cools; make the gouda and lobster sauce. Melt the butter in a saute pan over medium heat. Mix in lobster meat. Cook until opaque. Remove lobster from pan using a slotted spoon leaving the juices in pan. Cover lobster with foil to keep warm.

Reduce heat to low. Add flour to juices in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream, and pepper. Simmer 5 to 10 minutes, or until thickened. Stir lobster and gouda cheese into the sauce mixture. Continue cooking 5 minutes.

Using a biscuit cutter, or a glass, cut circles into the mac and cheese and place on a serving plate. Drizzle the lobster and gouda sauce over the tops of the mac and cheese rounds, lightly sprinkle dried oregano over cheese.


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