Vegas Style Mac N Cheese with Grilled Lobster
Indulge in ultimate comfort food luxury with this Vegas-Style Mac n Cheese with Grilled Lobster, a decadent twist on a classic favorite. Creamy, cheese-loaded elbow macaroni is elevated with a trio of sharp cheddar, Gruyere, and Parmesan, enhanced by a hint of Dijon mustard and paprika for bold flavor. Topped with buttery, crunchy panko breadcrumbs and crowned with tender, smoky grilled lobster tails, this dish is a showstopper fit for a gourmet feast. Perfectly balanced with rich textures and buttery seafood, this recipe creates a fine dining experience right in your own home. Serve it bubbling hot with a sprinkle of fresh parsley for an unforgettable meal that combines comfort and elegance.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Gruyere cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 2 lobster tails
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup panko breadcrumbs
- 0.5 tsp garlic powder
- 2 tbsp parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, melt 4 tbsp of butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and heavy cream, whisking continuously to prevent lumps. Bring to a gentle simmer.
Reduce heat and stir in the sharp cheddar, Gruyere, and Parmesan cheeses, one handful at a time, until melted and smooth.
Mix in the Dijon mustard, paprika, salt, and black pepper. Adjust seasoning to taste.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring the pasta is evenly coated. Transfer to a greased baking dish.
Toss the panko breadcrumbs with the garlic powder and a drizzle of olive oil. Evenly sprinkle this mixture over the mac and cheese.
Prepare the lobster by slicing the tails in half lengthwise. Brush the flesh with olive oil and season with salt and pepper.
Heat a grill or grill pan to medium-high heat. Grill the lobster tails flesh-side down for 4-5 minutes, then flip and cook another 3-4 minutes until the meat is opaque and tender.
Bake the mac and cheese in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbling.
Remove the mac and cheese from the oven and top with the grilled lobster halves.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 50.7 g | 253% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.8 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1534 mg | 118% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 599 mg | 13% | |
*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.
