Lobster Mac 'n' Cheese

• 1 tbsp butter
• 2 tbsp all-purpose flour
• 1 can 14 1/2 diced fire-roasted tomatoes
• 1 cup shredded reduced-fat cheddar cheese
• 1/2 cup fat-free milk
• 1/3 cup grated parmesean cheese
• 1/2 tsp mustard powder
• 1/4 tsp black pepper
• 4 cup cooked whole wheat elbow macoroni
• 3/4 lb lobster meat, cut into small chunks
• 2 tbsp choppd fresh parsley

1. Melt butter in large nonstick skillet over medium high heat.
2. Add flour and cook, stirring constantly, until Roux is golden, about 1 minute.
3. Add tomatoes and cook, stirring constantly, until mixture bubbles and is slightly thickened, about 3 minutes.
4. Add cheddar, milk, parmesean, mustard powder, and pepper to flour mixture; stirring, until cheese is melted and sauce is smooth, about 2 minutes.
5. Add macaroni and lobster; cook, tossing, until heated through and mixed well, about 2 minutes.
6. Serve sprinkled with parsley.
7. serving size: 1 cup 320 Cal., 9g total fat, 34g Carb, 3g fiber, 28g protein
8. FYI: if you like, an equal amount of chopped cooked shrimp and lump crabmeat can be substituted for lobster.

butter, flour, tomatoes, cheddar cheese, milk, parmesean cheese, mustard powder, black pepper, whole wheat elbow macoroni, lobster meat, parsley

Taken from cookpad.com/us/recipes/332500-lobster-mac-n-cheese (may not work)