Lobster Mac and Cheese

Ingredients

• 1 1/2 cups dried whole wheat rigatoni or rotini (6 ounces)

• 1 cup chopped onion (1 small)

• 2 cups fat-free milk

• 1 cup shredded reduced-fat

  Italian-style cheese blend

• bread crumbs (4 ounces)

• ½ teaspoon finely shredded lemon peel

• 1 tablespoon all-purpose flour

• 6.5-ounce container light semisoft cheese with garlic and herb

• 3/4 cup chopped red sweet pepper (1 medium)

• 2 large lobster tail (8 to 10 ounces) cups small broccoli florets Nonstick cooking spray

• 1/4 teaspoon ground black pepper ½ cup whole wheat or regular panko

Directions

1. 1. Preheat oven to 375°F. In a 4-quart Dutch oven cook pasta according to package directions, adding the lobster tail for the last 7 minutes of cooking and adding the broccoli for the last 3 minutes of cooking. Drain and set aside. When lobster tail is cool enough to handle, remove the lobster meat from shell and coarsely chop the meat; discard shell.

2. Meanwhile, coat a large nonstick skillet with cooking spray: heat skillet over medium heat. Add sweet pepper and onion to skillet. Cook about 5 minutes or until tender, stirring frequently. Remove skillet from heat. Stir in semisoft cheese until melted.

3. In a medium bowl whisk together milk and flour until smooth. Add all at once to sweet pepper mixture in skillet. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Stir in Italian-style cheese blend until melted. Stir in cooked pasta, broccoli, chopped lobster, lemon peel, and black pepper.

4. Transfer mixture to a 2-quart casserole. Sprinkle with panko. Bake for 15 to 20 minutes or until heated through and top is golden brown. Makes 6 servings.