This delicious snack is great for a picnic.
PREP TIME – 15 MINUTES
COOK TIME – 30 MINUTES
SERVINGS – 12
INGREDIENTS
1 pound macaroni elbows
4 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups whole milk
4 ounces cream cheese
4 ounces White Cheddar cheese
8 ounces Sharp Cheddar cheese
1/2 teaspoon nutmeg
1 cup lobster meat, cut into bite-sized pieces (pre-cooked from the store or from 3 lobster tails)
1/3 cup Panko bread crumbs
INSTRUCTIONS
Preheat oven to 350º F.
Cook pasta according to package directions and set aside. In a large skillet, melt butter until bubbling. Add flour, salt and pepper, and whisk to form a paste. Slowly add milk and continue whisking until it simmers and is thick enough to cover the back of a spoon.
Add cream cheese and stir until melted. Reduce heat, add White Cheddar cheese and stir until melted. Add Sharp Cheddar cheese and stir until melted. Add the nutmeg and stir to combine. Remove from heat.
In a large bowl, combine macaroni, cheese sauce and lobster and stir well. Spoon Mac and Cheese into a well-greased muffin tin. Top each “muffin” with a sprinkle of breadcrumbs.
Bake for 30 minutes. Let cool for about 10 minutes before transferring from the muffin tin. Serve immediately.
By Milk Means More, Published on Milk Means More – United Dairy Industry of Michigan (http://www.milkmeansmore.org). Recipe by Chellie Schmitz of Art From My Table
