This luxurious sounding lobster mac & cheese uses a clever hack to keep costs low but the flavour is high! Our secret? Using a tin of lobster bisque. Everyone will be asking you for the recipe on this one, we guarantee it!
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
696
Ingredients
400 g macaroni
25 g butter, plus extra to grease
25 g plain flour
125 ml semi-skimmed milk
100 ml white wine
400 g tin lobster bisque
125 g mature Cheddar, grated
125 g cooked tiger prawns, roughly chopped
2 Tbsp. freshly chopped chives
Directions
Step 1
Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain.
Step 2
Preheat grill to medium. Melt butter in the empty pan over medium heat. Add flour and cook, whisking occasionally, for 1min. Remove from heat and gradually whisk in milk, followed by wine and lobster bisque. Return to heat and cook, whisking, until thickened. Take pan off heat, stir in drained macaroni, 100g of the cheese, half the prawns and 1tbsp of the chives. Season well.
Step 3
Lightly grease a 1.6 litre baking dish. Tip macaroni mixture into dish, top with the remaining prawns and cheese, and grill for 5min until golden and bubbling. Scatter over remaining chives and serve.
Per serving:
Calories: 696
Fibre: 5 g
Total carbs: 83 g
Sugars: 6 g
Total fat: 23 g
Saturated fat: 13 g
Protein: 33 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
