Creamy Macaroni and Cheese made with freshly grated cheddar and gruyere cheese with chunks of lobster to get you through the (sooner than you think) cold months ahead.

Okay, I am getting ahead of myself because c’mon it is still summer. It is time to embrace the final weeks of hot and humid weather. It is time to grill, drink fruit lemonades with cute umbrellas in them, and soak in all of the rays you can even if you’re like me and are covered in a thick layer of sunscreen. I just hate getting sunburned.

But guys, all I can think about is fall! Fall weather, fall clothes, fall and its lovely pumpkin patches, and fall food!! My mind is consumed with wonderful fall-ish things. I love summer but I also love change so I guess that is why it is on my mind a lot lately. That and um, my allergies are out (wait…achooo) of control.

I almost feel like my 10 year-old self that could not stop itching my eyes to the point they would swell shut and I would have to walk myself down to the bathroom and just sit there with cold paper towels over my eyes. Oh the days.

So it only seems right that I make this Lobster Mac and Cheese and welcome fall into our home. And sooner or later you will have this recipe to do just the same! It is really kinda funny that most people tend to get in the fall mood by putting out their fall decorations and such. I just eat more fall-ish food! Ha! I suppose I will get some fall decor going at some point but what’s the rush I am too busy making fall food.

This Lobster Mac and Cheese is awesome! Not into lobster? Totally cool, just leave it out. Your mac and cheese will still be spectacular. The fresh grated cheeses are the way to go due to their better melting capabilities.

When you are ready to join me in welcoming fall, go ahead and make this Cozy Fall Lobster Mac and Cheese!!

Cozy Fall Lobster Mac and Cheese

Megan

Creamy Macaroni and Cheese made with freshly grated cheddar and gruyere cheese with chunks of lobster to get you through the (sooner than you think) cold months ahead.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Dish

Cuisine American

Ingredients

2 lobster tails
1 pound macaroni
2 teaspoons olive oil
3 tablespoons unsalted butter
2 whole shallots diced
3 tablespoons all-purpose flour
2 cups milk
1/2 cup heavy cream
2 teaspoons dijon mustard
8 ounces cheddar cheese
4 ounces gruyere cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons bread crumbs

Instructions

Lobster Tails

Bring a pot of salted water to a boil.
Add lobster tails and boil for 8-10 minutes making sure tails are bright red-orange upon removing them from water with tongs. Set aside

Pasta

Bring pot of salted water to a boil.
Add macaroni pasta and cook as directed on package until al dente. Transfer into a colander in the sink and drain.
Mix 1-2 teaspoons olive oil with pasta to prevent pasta from sticking and set aside.

Cheese Sauce

Preheat oven to 350℉ in prep for baking later.
(If using already grated cheese, skip this and begin melting butter. However, if grating your own cheese I recommend grating cheese before melting butter to avoid burning your milk mixture while trying to grate your cheese quickly.)
Melt butter over medium heat in a large sauté pan.
Once melted, add shallots and cook for 3 minutes or until soft.
Add flour and mix until combined.
Whisk in milk slowly and bring mixture to a boil being sure to whisk constantly.
Add heavy cream, dijon mustard, salt and pepper, and cheddar cheese and mix until combined.
Then add gruyère cheese and stir until all the cheese is melted and then remove pan from heat.

All Together

Add pasta and lobster to cheese sauce and mix together until well incorporated.
Pour into a 9x13 baking dish top with 2 tablespoons bread crumbs and bake for about 20 minutes or until golden and serve.

Notes

Recipe adapted from Sweet Paul Magazine.

Cozy Fall Lobster Mac and Cheese