Lobster Mac and Cheese Pie

Ingredients

• 8 oz cooked lobster meat (refer to other lobster recipes in my blog)

• 8 oz dry macaroni (may substitute other medium sized dry pasta shapes)

• 2 Tbsp unsalted butter

• 2 Tbsp all purpose flour

• 12 oz can evaporated milk

• 3/4 cup half and half

• 1/2 Tbsp onion powder

• 2 tsp garlic powder

• 1/2 tsp garlic powder

• 1 tsp Creole seasoning

• 1/4 tsp cayenne pepper (increase to 1 tsp if no Creole seasoning available)

• 1/2 cup grated or shredded Gruyere cheese

• 1/2 cup grated or shredded sharp cheddar cheese

• 1/4 cup shredded mozzarella cheese

• 6 strips bacon

• 1 deep dish pie shell ready to bake (homemade is best)

Directions

1. Cook the bacon strips and set aside on paper towels when done. When cooled, crumble into small chunks.

2. Cook pasta according to package directions and drain.

3. Add butter to hot pan or skillet and as soon as the butter melts, whisk in the flour, continuing to whisk until thoroughly combines and cook for about 1 minute more.

4. Slowly add evaporated milk a little at a time, then half and half, and continue whisking. Lower heat and simmer for about 5 minutes until the Roux thickens some.

5. Add Creole and other seasonings (onion powder, garlic powder, and cayenne pepper) and continue to simmer for 1-2 minutes.

6. In a separate bowl, mix the cheese together.

7. Stir in all but 1/2 cup of the mixed cheeses, reserving that 1/2 for topping later.

8. Add the cooked pasta and lobster and stir until well combined.

9. Pour into ready to bake pie shell then top with remaining cheese.

10. Bake at 375 F in a preheated oven for 15 minutes. It should be bubbly and golden.

11. Sprinkle top with crumbled bacon and bake for another 5 minutes.

12. Serve immediately.