Low Fat Lobster Mac & Cheese
Indulge in the decadence of 'Low Fat Lobster Mac & Cheese,' a lighter twist on the classic comfort food that delivers big on flavor without the guilt. This recipe features tender whole wheat elbow macaroni tossed in a velvety low-fat cheddar and Parmesan cheese sauce, paired with succulent steamed lobster for a luxurious seafood upgrade. A hint of Dijon mustard and cayenne pepper adds a subtle kick, while golden bread crumbs provide irresistible crunch. Ready in just an hour, this dish is perfect for dinner parties or an elevated weeknight meal. Garnished with fresh parsley, this hearty yet health-conscious mac and cheese proves you can enjoy indulgence while keeping it wholesome. Keywords: low-fat mac and cheese, lobster recipes, healthy comfort food, baked mac and cheese.
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Recipe Information
Ingredients
- 8 ounces whole wheat elbow macaroni
- 1 pound lobster tails
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1 cup low-fat sharp cheddar cheese, shredded
- 0.25 cup grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup bread crumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 350°F (175°C).
Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.
Steam the lobster tails in a pot with a steamer basket until they are opaque, about 8-10 minutes. Remove the lobster meat from the shells and chop into bite-sized pieces. Set aside.
In a saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1 minute, stirring continuously to make a roux.
Gradually whisk in the low-fat milk, bringing the mixture to a boil while stirring until it thickens, about 5 minutes.
Reduce the heat to low and add the low-fat sharp cheddar cheese, grated Parmesan cheese, Dijon mustard, cayenne pepper, salt, and black pepper. Stir until the cheese has melted and the sauce is smooth.
Combine the cooked macaroni, lobster pieces, and cheese sauce in a large mixing bowl. Stir until everything is well-coated.
Transfer the lobster mac & cheese mixture into a lightly greased baking dish.
Sprinkle the top evenly with bread crumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 5528 mg | 240% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 31.0 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2187 mg | 168% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
