Ingredients:

• 2 cups elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 1/2 tsp pure paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 2 cups shredded sharp cheddar cheese
• 1 lb cooked lobster meat, chopped (fresh or frozen and thawed)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375’F (190’C).
2. Cook macaroni until al dente, drain, and set aside.
3. In a saucepan, melt butter over medium heat, add flour, and whisk for 1 minute.
4. Gradually whisk in milk until the sauce thickens slightly.
5. Stir in paprika, cayenne, garlic powder, salt, and pepper.
6. Reduce heat, add cheddar, stirring until melted and smooth.
7. Combine cooked macaroni with the cheese sauce, then gently fold in lobster meat.
8. Transfer to a greased baking dish.
9. Bake for 20-25 minutes until golden and bubbly.
10. Cool for a few minutes, then garnish with fresh parsley.