Friday, July 6, 2012

Lobster White Cheddar Mac and Cheese

When I went to Ocean City, MD last I went to a place called Fish Tales on the bay side of town near 22nd Street.  On their menu is Lobster Mac and Cheese.  I'd never never had this dish before and it was awesome!  So I went in search of a recipe.  I couldn't find one for lobster mac and cheese though.  So I looked for just white cheddar mac and cheese and found a recipe on Group Recipes that looked good.  I modified it slightly for the lobster and for cheddar and bacond on top instead of bread crumbs.  The original recipe link is here.


  • 3/4 box elbow macaroni noodles
  • 2 T butter
  • 2 T flour
  • 1/2 cup fresh cut chives
  • chili powder (dash)                                                 
  • salt (dash)
  • pepper (dash)
  • either dried mustard or a little Dijon mustard
  • 1 1/2 cup whole milk
  • 2 cups of shredded white cheddar cheese (use the best stuff you can find, like Tillamook, to make this really decadent)                                                 
  • 1/2 cup sour cream
  •  1 cup of Gueyrere cheese
  •  1/2 container of Hormel Real Bacon Bits

  • Directions:

  • Preheat oven to 375 and butter a 9x13 glass dish.
  • Boil the elbow pasta and drain.  Put into a bowl.
  • In a large saucepan, melt the butter. When it is just hot add the chives and saut√© for 2 minutes.
  • Add the flour/chili powder/mustard/salt/pepper and mix well, getting out all the lumps and stir for 3 minutes. (Just a dash of all of those seasonings.)
  • SLOWLY add the first 1/2 cup milk, mixing like crazy until it's smooth and NO lumps. When it's a nice glossy uniform sauce, add another 1/2 cup milk, repeat. Add the rest of the milk and mix well so it's not lumpy.
  • Stir constantly for a few minutes. Remove from heat, add half of the cheddar cheese and all of the Gueyere cheese, mix well.
  • Add the sour cream, mix well.
  • Pour into bowl with macaroni and stir.
  • Stir thawed and cooked small lobster chunks into the bowl
  • Dump contents of the bowl into the glass dish
  • cover with remaining cheese and bacon pieces.
  • Cook for 30 minutes uncovered until it's brown and bubbling. Let it sit 5 minutes before serving

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