Low Sodium Lobster Mac and Cheese
Indulge in luxury without the worry of excess sodium with this Low Sodium Lobster Mac and Cheese recipe, a healthier twist on a decadent classic. Tender chunks of lobster paired with whole wheat elbow macaroni are enveloped in a creamy, low-sodium cheddar and Gruyere cheese sauce, seasoned to perfection with paprika, garlic powder, and black pepper. A crispy panko breadcrumb topping baked to golden perfection adds irresistible crunch, while fresh parsley provides a pop of color and freshness. Perfect for intimate dinners or special occasions, this flavorful dish is both heart-conscious and utterly satisfying. Enjoy gourmet comfort food that’s indulgent yet suitable for low-sodium diets!
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Recipe Information
Ingredients
- 2 units (about 8 ounces total) Lobster tails
- 8 ounces Whole wheat elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Low-sodium chicken broth
- 1 cup Heavy cream
- 2 cups Low-sodium sharp cheddar cheese, shredded
- 1 cup Low-sodium Gruyere cheese, shredded
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil. Add the lobster tails and cook for 5-7 minutes until bright red and cooked through. Remove and let cool before cutting the lobster meat into bite-sized pieces. Set aside.
In the same pot, cook the whole wheat elbow macaroni until al dente, according to package instructions. Drain and set aside.
In a large saucepan over medium heat, melt the unsalted butter. Stir in the flour and cook for about 1 minute, creating a roux.
Gradually whisk in the low-sodium chicken broth and heavy cream, continuing to whisk until the mixture thickens and becomes bubbly, about 5 minutes.
Remove the saucepan from heat. Stir in the shredded low-sodium sharp cheddar and Gruyere cheeses until melted and smooth.
Season the cheese sauce with ground black pepper, paprika, and garlic powder.
Add the cooked macaroni and lobster meat into the cheese sauce, stirring until evenly coated.
Pour the mac and cheese mixture into a greased 8x8-inch baking dish.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle evenly over the mac and cheese.
Place the baking dish in the preheated oven and bake for 20 minutes or until the top is golden brown and the cheese is bubbly.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 8.5 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3078 mg | 237% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1810 mg | 39% | |
*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.
