New Orleans-Style Mac & Cheese with Lobster | Schnucks

New Orleans-Style Mac & Cheese with Lobster

Mardi Gras, Pasta, Pasta & Pizza, Seafood

In New Orleans, they use spaghetti instead of macaroni for their mac & cheese! This unique twist is about to be your new favorite comfort food.

50M

8

In New Orleans, they use spaghetti instead of macaroni for their mac & cheese! This unique twist is about to be your new favorite comfort food.

Ingredients

  • 2 (4 oz.) lobster tails or 1 (8 oz.) pkg. TransOcean Chunk-Style Imitation Lobster Classic
  • 2 tsp. minced garlic
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp. ground cayenne pepper
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 (8 oz.) pkg. Schnucks shredded Cheddar cheese, divided
  • 1 (8 oz.) pkg. Schnucks shredded Italian six-cheese blend, divided
  • 1 (16 oz.) pkg. spaghetti, prepared according to instructions

Instructions

  1. Preheat oven to 400 degrees. If using lobster tails, cut down the centers of shells using kitchen shears; spread shells apart. In a large saucepan, bring 4–5 inches salted water to a boil over medium heat. Add lobster; cook 4–6 minutes or until shells are bright red. Transfer to a cutting board and let cool. Remove meat from tail and cut into 1-inch pieces.
  2. In a large saucepan, melt butter over medium heat; sauté garlic 2 minutes then whisk in flour and cayenne pepper. Slowly whisk in milk and cream; bring to a boil, whisking frequently. Add 1 1/2 cups each Cheddar and Italian cheeses. Cook, stirring constantly, until cheese is melted. Season with salt and black pepper, if desired.
  3. In a large baking dish combine spaghetti, prepared cheese mixture and prepared lobster; top with remaining cheese. Bake 18–20 minutes or until cheese is browned. Let cool 5–10 minutes and serve.

Lobster Boiling 101

    1. Cut along top of shell from the edge of the tail straight down to the bottom.
    2. Gently pull sides of shell apart to separate.
    3. Bring a pot of salted water to a boil and add lobster.
    4. Boil 1 minute per ounce of tail or until shells are bright red.

    Nutrition Facts

    657 CALORIES Per Serving

    FAT: 38G

    SATURATED FAT: 22G

    CHOLESTEROL: 153MG

    SODIUM: 544MG

    CARBOHYDRATES: 51G

    FIBER: 2G

    SUGAR: 2G

    PROTEIN: 30G

    X