Lobster Macaroni and Cheese

Emeril Lagassi

Photo by Rhonda A.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • Coarse salt and pepper

  • 1

    lb elbow macaroni

  • 6

    tablespoons butter

  • 1/2

    medium onion, finely chopped

  • 1

    garlic clove, minced

  • 1/3

    cup all-purpose-flour (spooned and leveled)

  • 3

    cups milk

  • 1/8

    tsp nutmeg

  • 1

    lb coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination

  • 4

    cups (1 lb) mixed grated cheeses, such as sharp cheddar, Parmesan, etc

  • 1/2

    cup panko crumbs

  • 1/2

    tsp Emeril's Creole Seasoning or any Creole seasoning

Directions

Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse in cold water. Set aside. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 tsp salt, 1/2 tsp pepper, and nutmeg. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

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