Ingredients
- 1 pound lobster meat, cooked and chopped
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 pack of pre-made biscuit dough (8 biscuits)
- 1/4 cup honey
- 1 tablespoon hot sauce (adjust to taste)
- 1 tablespoon chives, chopped (for garnish)
If you don’t have lobster on hand, feel free to substitute with shrimp or even rotisserie chicken for a more budget-friendly option. If you prefer a different cheese, gouda or Monterey Jack work beautifully in the mac and cheese.
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper.
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute.
- Gradually whisk in the milk, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
- Add the cheddar cheese, dijon mustard, garlic powder, salt, and pepper. Stir until the cheese is fully melted and the sauce is creamy.
- Fold in the cooked macaroni and chopped lobster meat. Remove from heat and set aside.
- Place the biscuit dough on the prepared baking sheet and bake according to package instructions.
- While the biscuits bake, combine honey and hot sauce in a small bowl to make the hot honey glaze.
- Once the biscuits are baked and cooled slightly, slice them in half horizontally.
- Spoon a generous amount of the lobster mac and cheese onto each biscuit half, then top with a drizzle of hot honey glaze and a sprinkle of chives.
- Top with the other biscuit half to create a slider. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International