Lobster Velveeta Mac & Cheese

• elbow macaroni↗1⁄4 lb
• butter↗2 tablespoons
• flour↗1 1⁄2 tablespoons
• mustard powder1⁄2 tablespoon
• onion powder↗1 teaspoon
• seafood stock↗1 cup
• milk↗3⁄4 cup
• bay leaf↗1
• paprika↗1⁄4 teaspoon
• Egg Beaters egg substitute2 tablespoons
• Velveeta cheese↗6 ounces
• cheddar cheese↗2 cups

  divided

• salt↗1⁄2 teaspoon
• white pepper1⁄4 teaspoon
• cooked lobster meat↗2 cups

  (I used 4 large lobster claws)

• cup panko breadcrumbs↗1⁄3
• Pam cooking spray

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   In a large pot of boiling water, cook pasta to al dente.

3. 3

   While pasta is cooking, in a separate pot, melt the butter. Whisk in flour, mustard, and onion powder. Keep it moving for about 5 minutes.

4. 4

   Stir in seafood stock, milk, bay leaf, and paprika. Simmer for ten minutes and then remove bay leaf.

5. 5

   Temper in the egg. Stir in the velveeta and 1 cup of cheddar cheese. Continue stirring until velveeta is melted and sauce is smooth.

6. 6

   Season with salt and white pepper.

7. 7

   Fold lobster meat and macaroni into the mix and pour into casserole dish.

8. 8

   Top with remaining cheese and then panko.

9. 9

   Spray with Pam cooking spray.

10. 10

    Bake for 25 minutes in 400 degree oven. Rest for 5 minutes before serving.