Lobster Mac & Cheese

Lobster & Pasta:

• 2 (4.5 oz) Sea Best Warm Water Lobster Tails, cooked and chopped
• 1 lb large elbow macaroni, dry
• ½ cup salted butter
• ½ cup all-purpose flour
• 2 cups milk, room temperature (2% or whole)
• 2 cups half-and-half, room temperature
• 1 tbsp chicken bouillon base
• 1 tsp Worcestershire sauce
• 1 tbsp garlic seasoning
• 12 oz Velveeta White Queso, cubed
• 3 cups grated white cheddar cheese, divided
• 1 cup grated Gruyère cheese
• 1 tsp kosher salt
• ½ tsp dry mustard
• ¼ tsp black pepper

Panko Topping:

• 2 cups panko breadcrumbs
• ½ cup Parmesan cheese, grated
• ½ tsp smoked paprika
• fresh parsley, chopped

1. Preheat oven to 325°F. Grease a 9×13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook thawed lobster tails until done.
3. Let cool slightly, remove meat from shells, and chop into bite-size pieces.
4. Return the same pot of water to a boil. Cook macaroni for 1 minute less than al dente (about 7–8 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.
5. In a large Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and half-and-half; bring to a gentle boil, whisking constantly.
6. Remove from heat and stir in Worcestershire, bouillon, and garlic seasoning. Add Velveeta White Queso, Gruyère, and 1½ cups white cheddar; stir until fully melted and smooth. Season with salt, dry mustard, and pepper.
7. Fold in the cooked pasta and lobster meat until well coated.
8. Pour mixture into the prepared baking dish. Top with remaining 1½ cups white cheddar cheese.
9. In a bowl, combine panko, Parmesan, and smoked paprika. Sprinkle evenly over the top of the mac and cheese.
10. Bake for 20 minutes, or until bubbly and the top is melted and lightly golden.

Tip:

• For extra crunch, broil for 2–3 minutes, watching closely.