Napa on Providence’s lobster mac and cheese is probably the only seafood-based mac we’ve ever had, but it doesn’t disappoint.
5 oz Macaroni, cooked al dente
2 oz Lobster meat, cooked and chopped
2 oz Heavy cream, 36%
3 oz Cheese mix (White cheddar and Velveeta)
1 Tbsp bread crumbs
Kosher salt to taste
Ground white pepper to taste
Bring heavy cream to a boil in a small saute pan over medium high heat. Add cooked lobster meat and cook for one minute. Season with salt and add macaroni and cheese mix. Heat through and adjust seasoning with salt and pepper. Place in a rectangular deep dish and top with bread crumbs.
Gratinee until golden brown.