Ingredients
- 8 ounce uncooked Macaroni
- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 1 canned evaporated milk
- ¾ cup milk
- ½ -1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ -1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper
- ½ cup mozzarella cheese , grated
- ½ cup sharp cheddar cheese , grated
- ½ cup jack cheese
- salt and pepper to taste
- ½ pound cooked lobster meat
Instructions
- Cook pasta al dente according to package instructions and drain.
- Add butter to skillet, as soon as butter melts whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute to get rid of the flour taste.
- Slowly add evaporated milk a little at the time, followed by the half and half ; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until mixture thickens slightly.
- Add seasonings , onion and garlic powder , Creole seasoning and cayenne pepper.
- Bring to a simmer and let it simmer gently for about 2 minutes.
- Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and, smooth. Salt & pepper, to taste.
- Then add the pasta and lobster to the pot, stir to evenly incorporate. Spread some lobster at the top.
- Transfer the pasta mixture into a the pan, into a lightly greased 2-qt. baking dish; top with remaining cheese.
- Bake at 375 Degrees F° for 20 minutes or until golden and bubbly.
