Creamy, cheesy comfort meets indulgence with buttery lobster and crispy bacon.
Bacon Lobster Mac & Cheese
Ingredients:
- 1 lb elbow macaroni
- 1 lb cooked lobster meat, chopped
- 3-5 slices thick-cut bacon, chopped
- 5 Tbsp unsalted butter
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups medium cheddar cheese, shredded
- 2 cups smoked cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tsp salt
- 1 bay leaf
For the panko topping:
- 1½ cups panko breadcrumbs
- 2 Tbsp melted butter
Instructions:
- Preheat and prepare. Preheat your oven to 350°F (180°C). Cook the macaroni according to package directions until al dente. Drain and set aside.
- Crisp the bacon. In a large skillet, sauté the chopped bacon over medium heat until crispy. Drain the bacon on a paper towel-lined plate, reserving 2 tablespoons of the bacon fat in the skillet.
- Make the roux. Melt the 5 tablespoons of butter in the same skillet with the reserved bacon fat. Add the minced garlic and cook for about 1 minute, until fragrant. Whisk in the flour and cook for another minute, stirring constantly.
- Create the cheese sauce. Slowly whisk the heavy cream and whole milk into the roux. Add the bay leaf and salt, and continue whisking until the mixture thickens.
- Melt the cheese. Reduce the heat to low. Gradually add the shredded cheddar, smoked cheddar, and mozzarella cheeses, stirring constantly until they are fully melted and the sauce is smooth.
- Combine the ingredients. Remove the bay leaf. Stir the cooked macaroni, lobster meat, and crispy bacon into the cheese sauce until everything is well-coated.
- Add the topping. In a separate bowl, mix the panko breadcrumbs with the melted butter.
- Bake the mac and cheese. Pour the mac and cheese mixture into a baking dish. Sprinkle the buttered panko breadcrumbs evenly over the top. Bake for 25–30 minutes, or until the top is golden brown and the cheese is bubbly.
- Serve. Let the dish cool for a few minutes before serving. Enjoy this rich and decadent comfort meal.
- Add the crab: Gently add the pre-cooked snow crab clusters or claws to the sauce. You can lightly crack the shells beforehand to allow the sauce to penetrate the meat.
- Heat through: Toss the crab in the scampi sauce until it is completely warmed through, about 5 to 6 minutes.
- Add final touches: Stir in the fresh parsley and season with salt and pepper to taste.
- Serve: Transfer the crab and sauce to a warm serving platter. Serve immediately with lemon wedges and a side of crusty bread for dipping or over cooked pasta.
