Lobster Mac and Cheese

Holy-moly indulgence… This dinner is out of this world! Cheese, lobster, pasta and still skinny! I could eat this hot, warm, cold, immediately or for leftovers! This combo is so good, there is no bad time to enjoy! If you are looking for a totally delicious and romantic dinner to make at home with with your honey for a fun date night in, give this one a try!

Skinny Lobster Mac & Cheese

Prep time: 5 minutes

Cook time: 20 minutes

Yield: 6 servings

Serving size: 1.25 cups

Ingredients:

• 2 cups whole wheat pasta shells
• 1½ Tbsp light butter
• 2 Tbsp wheat flour
• 15 oz can diced fire-roasted tomatoes
• 1½ cups reduced-fat, shredded cheddar cheese
• ½ cup reduced-fat Parmesan cheese
• ½ tsp mustard powder
• ¼ tsp cayenne pepper
• ¼ tsp salt
• ¼ tsp black pepper
• ½ cup skim milk
• ¾ lb lobster meat, cut into chunks (fresh cooked lobster meat or you can use imitation lobster)

Instructions:

• Bring a stock pan of water and salt to a boil and cook pasta. Drain and set aside.
• Melt butter in a large nonstick skillet over medium high heat. Add flour and cook, making sure to stir constantly to make a roux. Stir until golden brown for about 1-2 minutes.
• Add tomatoes and continue to stir constantly. Cook for 2-3 minutes until tomatoes become bubbly and start to thicken.
• Next, add cheddar cheese, Parmesan cheese, mustard powder, cayenne pepper, salt, black pepper and milk.
• Make sure to stir constantly until cheese is melted and sauce is smooth for about 2-3 minutes.
• Add in cooked shells and lobster chunks and stir to cover evenly. Cook and continue to stir for 2-3 minutes until heated through. Serve immediately.

Nutrition Information:

By: Brooke Griffin, at SkinnyMom.com