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Step 3: Wrap and Seal. For smaller portions, scoop each portion into a resealable freezer bag. Lie the bag flat and press out all the air before sealing. If you are freezing an entire casserole, make sure the dish you have baked your macaroni and cheese in is freezer-friendly.

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Begin roux. In a separate medium pan over low heat, add the remaining 4 tablespoons of butter. Let melt. Increase heat to medium, add flour and whisk until incorporated. Add milk. Slowly add milk, and then half and half, whisking them into the flour mixture. Add salt and pepper to taste. Heat.

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Preheat the oven to 375 degrees F. Spray a 4-quart casserole dish with cooking spray and set aside. Cook the pasta in salted water according to the directions on the package, to al dente. Drain and set aside. Meanwhile, melt 6 tablespoons of butter in a medium saucepan over medium heat.

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Add the shells, milk, shallot, peppercorns, and garlic to the pan and bring to a simmer. Make a roux, then whisk into the (strained) milk mixture. Cook until thick. Stir in the cheeses and season. Stir in the meat, onions, and noodles. Pour the mixture into a prepared casserole dish and top with Panko crumbs.

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Whisk in the milk and continue to whisk until thickened and smooth, about another 2-3 minutes. Remove the pot from the heat and add the cheeses, pepper and nutmeg. Stir in the cooked pasta and lobster to coat. Divide between 6 individual gratin dishes. Melt the remaining 2 tablespoons of butter in the pot.

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This will vary based on how salty your cheese was. Lightly toss with chopped lobster and chives, reserving a few pieces for topping at the very end. Preheat oven to 350 degrees and coat a casserole dish with cooking spray. Transfer to baking dish.

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In a large bowl, mix all the shredded cheeses together. Add the olive oil to a pan and heat gently. Add the minced garlic and cook for 2 minutes, then add 3 tbsp butter and let it melt. Working quickly, whisk in the all-purpose flour to form a roux and cook for about 1 minute.

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For the Mac & Cheese: Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions but about 1 minute less than the stated cook time, so it's al dente. Drain well and place in a large mixing bowl.

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Use a microwave-safe bowl to reheat the mac and cheese. Add the macaroni cheese and one tablespoon of milk per cup of mac and cheese. Cover the container loosely. Reheat the mac and cheese at 50 percent power (or medium setting)and be sure to stir the mixture every 30 seconds - 1 minute.

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Cool pasta and sauce separately. The one rule to always follow for make-ahead mac and cheese is to cool your pasta and sauce separately. Rinse pasta under cold water, then spread macaroni out onto a baking sheet to cool. Once the sauce is made, remove from the heat and cool until barely warm before combining with the pasta.

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Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes. Stir in the salt, pepper, and mustard powder. Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.

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Preheat oven to 375°, grease a 9×13 baking dish, and spread mac and cheese in the baking dish. Mix Panko crumbs with parsley, salt, and garlic powder in a bowl and pour in melted but. Toss until completely incorporated and spread the topping evenly over the mac and cheese. Bake for about 20 minutes.

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Reduce heat and simmer 1-2 minutes or until thickened while whisking. Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted. Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.

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Instructions. Preheat oven to 375 degrees F. Boil pasta and according to the directions on the package for al dente, 6 to 8 minutes; drain. Meanwhile, melt ¼ cup butter in a large saucepan set over medium heat. Whisk in flour and cook 2-3 minutes, until golden brown.

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How to Store Lobster Mac and Cheese . Serve: Lobster Mac and Cheese can be left at room temperature for no more than 2 hours. Store: Store in the refrigerator in an airtight container for up to 3 days. To reheat, cook at 300 degrees until warm. Freeze: Store in a sealed container for up to 2 months in the freezer. Allow to cool completely.

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Stir in the cheeses (reserve some for topping when baking). Close the Instant Pot with the lid and slow cook for 5-10 minutes until the cheese mixture is blended. Open the lid to add the cooked pasta and the heavy cream to the inner pot, stirring the mixture to blend evenly. Then stir in the cooked lobster meat.