4 Serves
98 Mins
Bring a large pot of water to a boil and cook the macaroni pasta until al dente, then drain.
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Vitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
1546 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
156 mg / 420 mgPhosphorus
1205 mg / 1,250 mgPotassium
876 mg / 4,700 mgSodium
2005 mg / 2,300 mgZinc
11 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
125 µg / 55 µgFiber
2 g / 28 gSugar
48 g / 50 gSaturated Fat
19 g / 20 gCholesterol
251 mg / 300 mgCaffeine
0 mgNet Carbs
78 gAlcohol
0 g
In a saucepan, melt butter and whisk in flour to create a roux, then gradually add milk to form a smooth béchamel sauce.
Stir in the shredded cheddar cheese and mozzarella cheese until completely melted and smooth, seasoning with salt and pepper.
Gently fold the cooked lobster meat into the cheese sauce and combine with the cooked macaroni.
Transfer the mixture into a casserole dish and bake in the oven until the top is bubbly and lightly browned.
25
g95
g20
g
Yemeni
