Lobster Macaroni and Cheese

15 Min.
45 Min.
6
Ingredients
1
package Shore Lunch® Cheddar Potato Soup
1 package Shore Lunch® Cheddar Potato Soup
3
cups water
3 cups water
2
cups milk
2 cups milk
1
pound penne pasta, cooked al dente according to the package
1 pound penne pasta, cooked al dente according to the package
1
cup shredded Colby Jack cheese
1 cup shredded Colby Jack cheese
1
pound cooked lobster meat
1 pound cooked lobster meat
1
cup panko bread crumbs
1 cup panko bread crumbs
2
tablespoons melted butter
2 tablespoons melted butter
½
cup freshly chopped parsley
½ cup freshly chopped parsley
2
teaspoons minced garlic
2 teaspoons minced garlic
1
teaspoon smoked paprika
1 teaspoon smoked paprika
Directions

  1. Preheat the oven to 350 ºF.
  2. Grease a 13 x 9 inch casserole dish.
  3. Add the soup, water and milk to a large stock pot over medium high heat, stir to combine. Simmer for 20 minutes.
  4. Remove the pan from the heat. Add the cheese, pasta, and lobster to the pot, stir to combine.
  5. Pour the macaroni and cheese into the casserole dish.
  6. Combine the panko, butter, parsley, garlic, and paprika in a small mixing bowl. Sprinkle the panko over the macaroni and cheese.
  7. 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.