Lobster Macaroni & Cheese

Lobster Mac & Cheese

for cheese sauce:

• 1 cup heavy cream
• 8 oz cream cheese
• 8 oz muenster cheese, shredded
• 8 oz mild orange cheddar cheese, shredded
• 1 teaspoon white pepper
• 1+ cup milk (may need more, depending upon thickness of cheese sauce)

remaining ingredients:

• 1 lb pasta
• 1 lb lobster meat, roughly chopped ( I use raw, frozen lobster that has been thawed)
• 1 cup panko bread crumbs
• 2 tablespoons melted butter

--set a large (8 quart) pot of salted water over high heat. When the water boils, cook pasta according to

directions on box.

--preheat oven to 375 degrees

While you're waiting for the water to boil/pasta to cook:

--heat cream in medium saucepan over low heat

--add cream cheese, stirring frequently until melted

--add muenster, stirring frequently until melted

--add cheddar, stirring frequently until melted

--stir in 1 cup milk and pepper. (you may want to add additional milk (up to 1 cup more) depending

upon the thickness of the sauce).

Drain the cooked pasta and return it to the cooking pot.

-stir in the cheese sauce

-stir in the lobster

-pour lobster/pasta/cheese sauce mixture into a 3 qt baking dish (brush the dish with olive oil to prevent sticking).

-stir the butter into the panko bread crumbs.

-top the mac & cheese with the bread crumbs.

-Bake at 375 degrees for 20 minutes, until crumb topping has browned and the lobster is cooked through.