Intershell Lobster Mac 'n' Cheese (Tini Younger Inspired)

This is not your average macaroni and cheese; it's our Intershell Lobster Mac 'n' Cheese, inspired by the queen of soulful cooking herself, Tini Younger.

If you've spent any time on Instagram or TikTok, you've likely encountered Tini Younger's famous mac 'n' cheese recipe. Her easy-to-follow, creamy, and undeniably delicious method has taken the internet by storm, and you can watch her make this incredible dish on her social media channels right now!

We've followed Tini's phenomenal recipe to the letter, building a foundation of perfect creaminess and flavor, but then we take a deep dive into the sea! To give this mac 'n' cheese a rich, authentic lobster flavor, we've made two key additions:

  1. Fresh Intershell Lobster Meat: Generous, tender chunks of premium lobster meat are folded into the pasta, making every bite a true indulgence.
  2. Intershell Lobster Stock: This is the game-changer! Swapping out some of the traditional liquid for a deeply flavorful, homemade lobster stock infuses the entire dish with a rich, savory essence that only high-quality seafood can provide.
  3. To complement the sweetness of the lobster and enhance the overall depth of flavor, we've also added freshly shredded Gouda cheese. The Gouda introduces a wonderfully smoky note, creating a balanced and sophisticated profile that compliments the Lobster.
Intershell Lobster Mac 'n' Cheese (Tini Younger Inspired)

Tini Younger's Viral Baked Mac and Cheese, with an Intershell Twist

This recipe adapts Tini Younger's viral mac and cheese technique by substituting a portion of the heavy cream with rich lobster stock and incorporating tender lobster meat and smoky Gouda cheese.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Servings: 10–12

Ingredients

Pasta & Cheese

  • 1 lb. Cavatappi pasta (corkscrew pasta, or elbow macaroni)
  • 16 oz. (1 lb.) Mozzarella cheese, freshly grated
  • 8 oz. (1/2 lb.) Colby Jack cheese, freshly grated
  • 8 oz. (1/2 lb.) Sharp Cheddar cheese, freshly grated
  • 8 oz. (1/2 lb.) Gouda Cheese, freshly grated
  • 1 Pound Intershell's Fresh or Frozen Lobster Meat, chopped into bite-sized chunks

For the Sauce (Mornay)

  • 3 Tablespoons Butter (salted or unsalted)
  • 3 Tablespoons All-Purpose Flour
  • 1 (12 oz.) can Evaporated Milk
  • 2 cups Heavy Cream
  • 1 Tablespoon Dijon Mustard
  • 1 Cup Intershell's Lobster Stock

Seasonings

Feel free to measure with your heart, precise measurements are not necessary. You can adjust the taste and seasonings to your liking.

  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Salt (adjust to taste, as cheese is already salty)
  • ½ teaspoon Ground Black Pepper

Instructions

1. Preparation

  1. Preheat & Grease: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Cook Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain well and set aside.
  3. Prepare Cheese & Seasoning:
    1. In a large bowl, shred the blocks of Mozzarella, Colby Jack, Sharp Cheddar, and Gouda. Set aside half of this cheese mixture in a separate bowl for layering.
    2. Divide the shredded cheese mixture in half. (The first half is for the sauce; the second half is for layering and topping.)
    3. In a small prep bowl, mix the garlic powder, smoked paprika, salt, and pepper. Divide this seasoning mixture in half.

    2. Make the Cheese Sauce

    1. Make the Roux: Melt the butter in a large pot or deep skillet over medium heat. Once melted, add half of the seasoning mixture and stir for about 30 seconds to "bloom" the spices.
    2. Add the flour and whisk immediately, cooking for 1–2 minutes until the roux is bubbly and light brown.
    3. Add Milk: Gradually pour in the can of evaporated milk, whisking continuously to ensure a smooth, lump-free sauce. The sauce will thicken slightly.
    4. Pour in the 1 cup of Intershell Lobster Stock and the 1 cup of warm Heavy Cream. Whisk until fully combined and the sauce is smooth. 
    5. Stir in the remaining half of the seasoning mix and the Dijon Mustard. Let the sauce simmer gently and thicken for about 2 minutes.
    6. Reduce the heat to low. Slowly add half of the total cheese mixture (which includes the Gouda) a handful at a time, stirring until each portion is completely melted and the sauce is silky smooth.

    3. Assemble & Bake

    1. Combine: Turn off the heat. Fold the cooked pasta and the chopped Intershell Lobster Meat into the cheese sauce until everything is evenly coated.
    2. Layer:
      1. Transfer half of the mac and cheese mixture to the prepared baking dish.
      2. Sprinkle half of the reserved cheese (the second half you set aside) over the layer of pasta.
      3. Add the remainder of the mac and cheese mixture on top.
      4. Sprinkle the remaining reserved cheese over the final layer.
    3. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the cheese on top is melted and the edges are bubbly.
    4. Broil: For a golden-brown crust, finish by broiling on high for 1 to 2 minutes. Watch closely, as it can burn quickly.
    5. Let the Mac N' Cheese rest for 5-10 minutes before serving.

    Sumérgete en estos productos