New Year’s Eve just got smokin’ decadent 🔥🦞 Ring in the New Year with pure indulgence 🦞✨ Traeger-grilled lobster mac & cheese made with a trio of melty cheeses & buttery chunks of lobster in every bite. Smoky, creamy, and absolutely unforgettable. ✨
For the topping: Mix panko breadcrumbs, melted unsalted butter, Badia Complete seasoning, 2 Tbsp dried chives, and 1 cup shredded Parmesan together and set aside.
For the mac & cheese: In a large pot, melt 2 Tbsp butter and flour together on medium heat. Whisk for 4-5 minutes until there are no lumps and it's bubbling hot. Add in evaporated milk and bring to a simmer. Add in the chives, garlic paste, pepper, mustard powder, Dijon mustard, Old Bay, onion powder, and chipotle powder, then whisk. Add in 2% milk and bring to a simmer. Whisk in all of the cheese a handful at a time until melted. Remove from heat. Pour the cheese sauce over the cooked pasta and fold in the chopped lobster meat. Pour the mixture into one buttered 9x13 grill-proof pan or a couple of 9” cast iron pans. Sprinkle the prepared topping evenly over the mac & cheese.
Bake on the grill at 350°F for 35-45 minutes.
To grill lobster tails (if preparing separately): Split each lobster tail in half, brush with clarified butter, and grill at 275°F until the internal temperature reaches 135°F. Remove from grill and cool completely before chopping for the mac & cheese.
