Lobster Velveeta Mac Cheese Recipes

LOBSTER MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
• Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
• Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

LOBSTER VELVEETA MAC & CHEESE

Steps:

• Preheat oven to 400 degrees.
• In a large pot of boiling water, cook pasta to al dente.
• While pasta is cooking, in a separate pot, melt the butter. Whisk in flour, mustard, and onion powder. Keep it moving for about 5 minutes.
• Stir in seafood stock, milk, bay leaf, and paprika. Simmer for ten minutes and then remove bay leaf.
• Temper in the egg. Stir in the velveeta and 1 cup of cheddar cheese. Continue stirring until velveeta is melted and sauce is smooth.
• Season with salt and white pepper.
• Fold lobster meat and macaroni into the mix and pour into casserole dish.
• Top with remaining cheese and then panko.
• Spray with Pam cooking spray.
• Bake for 25 minutes in 400 degree oven. Rest for 5 minutes before serving.

VEGAS STYLE MAC 'N' CHEESE WITH GRILLED LOBSTER

Steps:

• In a heavy 6-quart saucepan over low heat, melt butter and add onions and garlic. Slowly sweat over low heat until translucent, about 5 minutes. Add flour, stirring to combine, and incorporate all dry ingredients, along with hot sauce. Stir until uniform. Slowly whisk in heavy cream. Raise heat to medium, add cheeses and stir constantly just until cheese is melted. Cook's Note: do not bring this mixture to a boil; the temperature shouldn't exceed 140 degrees F.
• Bring 2 gallons of salted water (you should be able to taste the salt, about 1/2 cup) to a boil in a 12-quart pot. Add macaroni; boil about 6 minutes, or until al dente. Strain, and immediately cool by rinsing with ice-cold water.
• Ten minutes before you want the mac on the table, in a very large nonstick pan, warm cheese sauce over medium-high heat, stirring constantly with a heat-resistant rubber spatula. Once cheese sauce comes to a simmer, add cold pasta and lobster meat. Return to a simmer, stirring constantly. Turn out warm noodles and sauce into large casserole dish, about 6-quart size. Cook's Note: For individual servings, separate noodles into 8 individual casserole dishes.
• Top generously with additional shredded Cheddar and bread crumb mixture. Smooth bread crumbs into an even layer over the pasta and pat down with fingers to form a loose crust. Place under broiler until crumbs are an even golden brown. Garnish with chopped parsley, and serve immediately.
• In a food processor, combine parsley, garlic, oil and salt. Split lobsters in half from the head down. Remove claws and cook for 5 minutes in boiling water. Remove parcooked claw and knuckle meat and marinate along with split tails in parsley mixture for 20 to 30 minutes. On a well oiled high heat grill, grill lobster tail meat down, along with claw and knuckle meat until charred slightly. Chop lobster meat into 1/2-inch cubes.
• In a medium bowl, mix all ingredients until combined. Set aside.

LOBSTER MAC AND CHEESE

Steps:

• For the lobster and sauce: Bring a large stockpot filled three-quarters of the way with water to a rolling boil over high heat. Add the lobsters to the pot, making sure that each lobster is completely submerged. Cook the lobsters until they are bright red, about 8 minutes, then drain and set aside.
• For the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. Simmer gently, whisking until smooth. Add the Gruyere and turn off the heat. Carefully stir and let melt. Taste for seasoning and stir occasionally until melted and smooth.
• Bring 4 quarts water to a rolling boil in a large pot over medium heat. Add salt and bring the water back to a boil. Add the macaroni and stir with a wooden spoon to ensure the macaroni does not stick to the bottom of the pot. Cook until the macaroni is still quite firm, about 7 minutes. Drain and transfer to a glass bowl. Add the cheese sauce and stir to combine; keep warm.
• Carefully remove the lobster meat from the tails, claws and legs, taking care to remove any cartilage from the claw meat. Cut the meat into bite-size pieces, put in a medium bowl and then season with a pinch of salt. Discard the tail and body shells but keep the heads. Cut the heads in half.
• For the lobster sauce: Melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the shallots and cook until tender, about 4 minutes, then add the head halves and steam in the shallot butter, about 3 minutes. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes, then add the shrimp stock. Raise the heat to high and cook until reduced by about half, 3 to 4 minutes.
• Add the 1/2 cup heavy cream and the remaining 2 tablespoons butter. Stir to combine and return to a simmer until the butter melts, then remove from heat. Add the lemon juice, then strain through a fine-mesh sieve into a bowl and add the chopped tarragon. Add the lobster and gently toss to fully coat. Season to taste with salt.
• Fill serving bowls halfway with macaroni and cheese and top with the lobster and sauce. Repeat with another layer of macaroni and top with the remaining lobster and sauce. Finish with a pinch of salt.

VELVEETA ULTIMATE MACARONI AND CHEESE

Steps:

• Cook Pasta according to directions on box then drain well.
• Return pasta to pot and add cheese, milk and pepper. Stir constantly over low heat until cheese is melted.
• Serve and enjoy!

LOBSTER MAC AND CHEESE RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 400. Lightly grease a 2-quart baking dish or use individual gratin dishes( lightly greased). Cook the pasta and peas a few minute shy of el dente according to package directions. Drain well in a colander 2.While the pasta is in the colander, return pot to medium heat. Melt the butter in the pan, whisk in the flour and cook, stirring constantly, until light golden about 1-2 minutes. Slowly whisk in milk in small additions until completely added and no lumps of flour remain. Stir in salt, sherry, nutmeg and pepper. Continue to cook, stirring frequently, until sauce bubbles and thickens 5 minutes. Once bubbling, cook for 2 more minutes, stirring constantly, scraping bottom of the pan tp prevent burning. Remove pan from the heat . Turn stove off.Stir in cheeses and mix until completely melted. Return pasta to pot and mix to coat well with the cheese sauce. Gently fold in the lobster meat. transfer to the prepared baking dish 3.Dust top with Paprika, place in oven uncovered and Bake 20-25 minutes or until top is browned and the cheese is bubbling. Serve warm

LOBSTER MAC & CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Boil the lobster tails in salted water until just cooked through, about 12 minutes. -- Cook 1 minute per ounce (28g).
• When cool, remove the meat and dice. Set aside.
• Toss the breadcrumbs with 1 tablespoon melted butter, 2 tablespoons parmesan cheese, and black pepper.
• Cook the pasta in salted boiling water until al dente, about 7 minutes.
• Drain and set aside.
• In a large sauce pan, melt the butter over medium-low heat.
• Add the flour and whisk, cook about a minute.
• Add the Cognac and whisk. The mixture will thicken immediately.
• Slowly add the milk, while whisking.
• Increase the heat to medium and stir occasionally until it starts to bubble.
• The sauce will thicken enough to coat the back of a spoon.
• When it reaches this stage, add salt and pepper to taste.
• Add the sharp cheddar, Comte and parmesan cheeses, one handful at a time, whisking to incorporate. When one handful is melted, add the next.
• When all the shredded cheese has been added, add the mascarpone and stir.
• Remove from heat.
• Toss the cooked pasta with the sauce and ½ of the lobster, reserving about ½ for the top.
• Pour into a bake dish, and top with reserved lobster and buttered breadcrumbs.
• Bake until golden brown and bubbly, about 10 minutes.
• Serve immediately.
• Enjoy!

LOBSTER MAC & CHEESE

Steps:

• Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing the fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Bash all the pieces of shell with the rolling pin to break them up a bit.
• Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Meanwhile, mix the garlic, olive oil and lemon zest together with some seasoning to make the breadcrumb topping, then set aside. Strain the milk mixture into a jug and discard the shell.
• Heat oven to 180C/160C fan/gas 4. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more.
• Add the chopped lobster meat, mustard, crab and cheese. Stir well until the cheese has melted, then season to taste. Tip in the macaroni and stir to coat everything in the sauce. Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for 20 mins until golden and bubbling, then allow to cool a little before serving.

SLOW-COOKER VELVEETA® MAC AND CHEESE

Steps:

• Combine ingredients in slow cooker sprayed with cooking spray; cover with lid.
• Cook on LOW 2-1/2 to 3 hours (or on HIGH 1-1/2 to 2 hours).
• Turn slow cooker off. Stir macaroni and cheese; let stand, covered, 15 min. before serving.

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.
• Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
• In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
• Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.
• Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.