Serves
8–10
Ingredients
Mac & Cheese
- 4–5 cups chopped lobster meat
- 1 lb corkscrew or tri-color rotini pasta, cooked 7–8 minutes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups 2% milk
- 1½ cans evaporated milk or cream (about 18 oz total)
- ¼ cup smoked garlic paste
- 4 cups extra sharp shredded cheddar
- 1 cup shredded Parmesan
- 1 package herb & garlic Boursin cheese
- 2 tablespoons dried chives
- 2 tablespoons onion powder
- 2 tablespoons Old Bay seasoning
- 2 tablespoons mustard powder
- 2 tablespoons Dijon mustard
- 2 teaspoons black pepper
- 1 teaspoon chipotle powder
Topping
- 2 cups panko breadcrumbs
- 1 stick unsalted butter, melted
- 2 tablespoons complete seasoning
- 2 tablespoons dried chives
- 1 cup shredded Parmesan
Garnish
- Sliced green onions
Instructions
1.
Prepare the Topping: In a bowl, combine the panko breadcrumbs, melted butter, complete seasoning, dried chives, and Parmesan. Set aside.
2.
Make the Cheese Sauce: In a large pot over medium heat, melt the butter and whisk in the flour. Cook for 4–5 minutes, whisking continuously until smooth and bubbling.Add the evaporated milk and bring to a simmer.Whisk in the chives, smoked garlic paste, black pepper, mustard powder, Dijon mustard, Old Bay, onion powder, and chipotle powder.Add the milk and bring the mixture to a simmer.Gradually whisk in the cheddar, Parmesan, and Boursin, a handful at a time, until fully melted and smooth. Remove from heat.
3.
Combine the Mac & Cheese: Add the cooked pasta to the cheese sauce and fold in the chopped lobster meat. Transfer the mixture to a buttered 9×13 grill-safe pan or cast iron pans.
4.
Add the Topping: Sprinkle the breadcrumb topping evenly over the pasta.
5.
Bake: Preheat your Traeger grill to 350°F. Place the pan on the grill and bake for 35–45 minutes, until hot and bubbling.
6.
Serve: Garnish with sliced green onions before serving.
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