Ingredients
- 12 ounces uncooked whole wheat penne
- 8 ounces 75% light cheddar cheese
- cut into pieces
- 1 cup fat-free cheddar cheese
- 34 cup fat-free evaporated milk
- 34 cup nonfat sour cream
- 1 tablespoon Dijon mustard
- 18 teaspoon ground nutmeg
- 2 tablespoons grated parmesan cheese
- 6 ounces pre- cooked lobster meat
- preferably claw and knuckle
Instructions
- Preheat oven to 350 degrees F. Coat a 4-quart baking dish with cooking spray.
- Cook macaroni according to package directions; drain and transfer to a large bowl.
- While macaroni is still hot, stir in Cabot Cheddar cheese; stir until cheese softenes slightly.
- Add lobster, milk, sour cream, mustard and nutmeg; mix well to combine.
- Transfer mixture to prepared baking dish and top with fat free cheese and grated topping.
- Bake until top is golden, about 30 to 35 minutes.
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