January is Slow Cooker Month, and in honor of our favorite stress-free kitchen hero, we’re kicking off a month of slow cooker seafood recipes with our slow cooker lobster mac and cheese recipe.
Here’s an instant classic easily prepared in a slow cooker with our cooked lobster meat. Tender pasta, sweet claw meat, and three (yes, three!) cheeses meld into an indulgent “heaven in a bowl.”
For a tasty crispy topping, transfer the cooked lobster mac and cheese to a cast iron pan, sprinkle with extra shredded cheddar, and place under the broiler for a few minutes.
Seal unthawed lobster meat in a plastic
bag, and submerge in a bowl of water. Place bowl in refrigerator to thaw.
Cook macaroni according to package
directions, rinse, and set aside.
In a large saucepan, melt ½ stick of butter
over low heat. Whisk in the flour until smooth, and cook for two minutes until
mixture thickens. Add in milk, sour cream, remaining butter (cubed), onion
powder, and salt and pepper, to taste. Fold in cheeses, and stir gently until
melted.
Transfer cooked macaroni to a greased
3-quart slow cooker. Gently stir in cheese mixture and one to 2 cups of thawed
lobster meat. Cover and cook on low for 1 ½ to two hours, or until heated
through.
