Lobster Macaroni and Cheese
Recipe tags: soup mix, easy difficulty, dinner, roast
|1 lb||penne pasta, cooked al dente according to the package|
|1 cup||shredded Colby Jack cheese|
|1 lb||cooked lobster meat|
|1 cup||panko bread crumbs|
|2 Tbsp||melted butter|
|½ cup||freshly chopped parsley|
|2 tsp||minced garlic|
|1 tsp||smoked paprika|
Preheat the oven to 350 ºF.
Grease a 13 x 9 inch casserole dish.
Add the soup, water and milk to a large stock pot over medium high heat, stir to combine. Simmer for 20 minutes.
Remove the pan from the heat. Add the cheese, pasta, and lobster to the pot, stir to combine.
Pour the macaroni and cheese into the casserole dish.
Combine the panko, butter, parsley, garlic, and paprika in a small mixing bowl. Sprinkle the panko over the macaroni and cheese.
Place the macaroni and cheese directly into the oven and bake for 20 minutes. Carefully remove the pan from the oven and let rest for 5 minutes before serving.
Add 1 teaspoon off Better Than Bouillon® Lobster Base to the soup for extra flavor.