This Lobster Mac and Cheese recipe is going to soon become a favorite specialty meal on your menu! It is so delicious and a perfect way to celebrate something new or good in your life. A combination of whole wheat pasta, reduced-fat cheese, lean lobster meat, and a special blend of spices makes this a perfect easy healthier mac and cheese recipe.
Lobster Mac and Cheese
Lobster mac and cheese is a decadent and satisfying recipe that tantalizes your taste buds. It’s one of those things that you wish you could indulge in every day, but it won’t because it’s a bit too rich. This recipe is one that has been lightened up just enough that you won’t feel any guilt. A few lighter options, including reduced-fat cheese, cut the calories drastically in this recipe.
If you are looking for another lightened up favorite cheesy dish, you’ll love my three-cheese lasagna casserole recipe. It too is a fast and easy pasta dish that everyone in the family will be begging you to make regularly.
Do I have to use whole wheat pasta in this lobster mac and cheese?
No, you don’t have to use whole wheat pasta. I prefer whole wheat over traditional pasta for the whole grain benefits, and some are lower in carbohydrates. This is not at all necessary but is an option if you don’t have whole wheat or don’t care for whole wheat pasta.
What vegetables pair well with macaroni and cheese?
It’s my opinion that any green vegetable works great with this recipe. Some of my favorites are roasted broccoli or cauliflower, fresh steamed asparagus, or my best green bean recipe. You could even add a side of candied carrots if you wanted to cut some of the richness of the recipe.
I do think that roasted or steamed vegetables pair best with this lobster mac and cheese. A sauce rich or creamy vegetable option would be too similar in texture to the mac and cheese to be a good accompaniment to the pasta.
- Whole wheat pasta
- Light butter/margarine
- Fire-roasted tomatoes
- Reduced-fat cheddar
- Parmesan cheese
- Mustard powder
- Cayenne pepper
- Black pepper
- Skim milk
- Lobster meat (or imitation)
How to make lobster mac and cheese
Begin by preparing and measuring your ingredients so they are on hand when you are ready to cook. Next, you will want to cook your pasta according to package directions.
While the pasta is cooking, you will melt the butter in the saucepan to begin creating a roux for the pasta sauce. Add in the flour and stir until the roux is browned.
Next, you will add in your tomatoes and stir to combine. Then, you will complete your sauce by mixing in the cheeses and pouring over the drained pasta. Mix in the lobster and stir well to create your lobster mac and cheese. Serve with the vegetable side you prefer.
Lightened Up Lobster Mac and Cheese
- 2 cups whole wheat pasta shells
- 1½ Tbsp light butter
- 2 Tbsp wheat flour
- 15 oz can diced fire-roasted tomatoes
- 1½ cups reduced-fat shredded cheddar cheese
- ½ cup reduced-fat Parmesan cheese
- ½ tsp mustard powder
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup skim milk
- ¾ lb lobster meat cut into chunks (fresh cooked lobster meat or you can use imitation lobster)
- Bring a stock pan of water and salt to a boil and cook pasta. Drain and set aside.
- Melt butter in a large nonstick skillet over medium high heat. Add flour and cook, making sure to stir constantly to make a roux. Stir until golden brown for about 1-2 minutes.
- Add tomatoes and continue to stir constantly. Cook for 2-3 minutes until tomatoes become bubbly and start to thicken.
- Next, add cheddar cheese, Parmesan cheese, mustard powder, cayenne pepper, salt, black pepper and milk.
- Make sure to stir constantly until cheese is melted and sauce is smooth for about 2-3 minutes.
- Add in cooked shells and lobster chunks and stir to cover evenly. Cook and continue to stir for 2-3 minutes until heated through. Serve immediately.
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