PCOS Friendly Lobster Mac and Cheese

Total time1 hr

Prep time20 min

Cook time40 min

4.5

(6)

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Ingredients

4 servings

For the pasta

12 oz elbow macaroni or cavatappi
1 tsp salt

For the filling

1 lb cooked lobster meat, cut into 1-inch pieces

For the sauce

1 cup leek, white and light-green parts only, thinly sliced
½ cup fennel bulb, finely diced
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 tbsp all-purpose flour
2 cups whole milk
½ cup low-sodium chicken broth
1 ½ cups shredded gruyère cheese
½ cup shredded mild cheddar cheese
½ tsp dry mustard powder
¼ tsp sweet paprika
salt, to taste

For the topping

½ cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tsp salt, and cook the pasta until just shy of al dente — tender but with a firm center, about 1 minute less than the package directs. Drain in a colander and set aside.
2
Melt 3 tbsp butter in a large saucepan over medium heat. Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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