Ingredients
- 1 cup uncooked elbow macaroni
- 1 tablespoon unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1/2 cup whole milk
- 1/4 teaspoon Cajun seasoning (plus more to taste)
- 1/2 pound cooked lobster meat, chopped
- 4 slices bacon, cooked and crumbled
- 1 package refrigerated croissant dough
- Cooking spray
- Chopped fresh parsley for garnish (optional)
If you’re in a pinch, cooked shrimp can be a great substitute for lobster. For a spicier kick, add a dash of cayenne pepper. And if you’re feeling adventurous, try using a blend of cheeses for more depth of flavor.
Instructions
- Preheat your waffle iron and lightly coat with cooking spray. Preheat your oven to 375°F.
- Cook the elbow macaroni according to package instructions, then drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the shredded cheddar cheese and milk until the cheese is melted and the mixture is smooth.
- Add the Cajun seasoning to the cheese sauce, then combine with the cooked macaroni, lobster meat, and crumbled bacon.
- Roll out the croissant dough and cut into squares. Fit the dough squares into the preheated waffle iron, pressing gently to shape into cups. Cook until golden and crispy, about 3-5 minutes.
- Place the waffle cups on a baking sheet lined with parchment paper. Fill each cup with the lobster mac and cheese mixture.
- Bake in the preheated oven for 10 minutes, until heated through and bubbly. Garnish with chopped parsley if desired.
Remember, practice patience as you wait for the cheese to melt and the flavors to meld – it’s a lesson I learned from my abuela’s careful stirring of her simmering pots.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International