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Savory Lobster Mac & Cheese Bites

A decadent twist on classic mac and cheese, combining rich lobster flavors with creamy cheeses in bite-sized pieces, perfect for any cozy night in.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Mac & Cheese Bites
  • 6 oz elbow pasta
  • 1 spray cooking spray For greasing the muffin tin
  • 1 tsp kosher salt For boiling water
  • 2 tbsp unsalted butter
  • 1 small shallot Finely chopped
  • 2 cloves garlic Coarsely chopped
  • 2 tbsp all-purpose flour Can substitute with gluten-free flour
  • 1 cup heavy cream
  • 3 oz cream cheese Softened
  • 3 oz gouda Shredded
  • 3 oz mild cheddar Shredded
  • 6 oz cooked lobster meat Finely chopped
  • 2 tbsp plain bread crumbs Consider seasoned for more flavor
  • 2 tbsp thinly sliced chives For garnish
  • 1 tsp freshly ground black pepper

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and lightly grease a muffin tin with cooking spray.
  2. In a large pot, bring water to a boil, adding in kosher salt. Cook the elbow pasta according to package instructions until al dente. Drain and set aside.
  3. In a saucepan over medium heat, melt the butter. Add the chopped shallot and garlic, cooking until softened and fragrant.
  4. Sprinkle in the flour, stirring for about a minute. Gradually whisk in the heavy cream, cooking until slightly thickened.
  5. Lower the heat and mix in the cream cheese, gouda, and cheddar until melted and smooth.
  6. Fold in the chopped lobster meat and cooked pasta, seasoning with black pepper.
  7. Spoon the mac and cheese mixture into the greased muffin tin, pressing down gently.
  8. Sprinkle breadcrumbs on top for added crunch.
  9. Bake for about 20-25 minutes, or until the tops are golden and bubbly. Let cool slightly before removing from the tin.
  10. Top with thinly sliced chives before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.