Red Jalapeño Lobster Mac & Cheese

Lorrie Kern

    • 8 tsp. The Perfect Purée Red Jalapeño Puree, thawed
    • 1 1/2 lb. chopped cooked lobster meat
    • 1 lb. box elbow or cavatappi macaroni
    • 7 oz. sharp white cheddar cheese, grated
    • 6 oz. Gruyère cheese, grated
    • 13 oz. cheddar cheese, grated
    • 10 oz. butter, divided
    • 1/2 cup all-purpose flour
    • 3 cups milk
    • 1 cup heavy cream
    • 1 cup panko breadcrumbs
    • Salt and pepper to taste
1. Preheat oven to 350°F and spray a 9x13in pan with cooking spray.
2. Cook the pasta according to package directions and once fully cooked and drained, place in the 9 x 13in pan.
3. In a large pot, add 4 oz. butter and let it melt completely.
4. Whisk in flour to make a roux and let it cook together for 1 to 2 minutes.
5. Add in the milk and heavy cream a little at a time, whisking consistently.
6. Add salt and pepper to taste.
7. Add cheese a little at a time, stirring consistently.
8. Mix in Red Jalapeño Puree and pour the cheese sauce over the noodles.
9. Fold in the lobster meat.
10. Melt remaining butter in a separate container and add breadcrumbs. Sprinkle on top of the pasta.
11. Place in oven and bake for 30 minutes.
11. Enjoy!