Mac and Cheese is the quintessential comfort food, noodles, cheese, and cream; what is there not to like? Adding a little protein is a perfect way to balance out this one-dish meal, and what could be better than lobster? Cheese and seafood are not traditional dance partners when it comes to pasta. However, in this case, we made an exception and loved every delicious bite. A crisp, cold glass of white wine pairs perfectly.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, for 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it.
In a large pot, melt 6 tablespoons of butter and add the flour.
Cook over low heat for 2 minutes, stirring with a whisk.
Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.
Add the cooked lobster to the macaroni and stir well.
Place the mixture in 6 to 8 individual gratin dishes or 1 large baker.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
Lobster Mac and Cheese
Prep Time: 15 minutes.
Total Time: 1 hour 25 minutes.
Cook Time: 1 hour 10 minutes.
INGREDIENTS:
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Kosher salt.
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Vegetable oil.
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1 pound orecchiette, elbow macaroni, or any pasta shape that has a nice space to hold the sauce and bits of lobster.
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1-quart milk.
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8 tablespoons (1 stick) unsalted butter, divided.
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1/2 cup all-purpose flour.
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12 ounces of Gruyere cheese, grated (4 cups).
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8 ounces extra-sharp Cheddar, grated (2 cups).
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1/2 teaspoon freshly ground black pepper.
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1/2 teaspoon nutmeg.
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1 1/2 pounds of cooked lobster meat.
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1 1/2 cups Panko bread crumbs.
INSTRUCTIONS:
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Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, for 6 to 8 minutes. Drain well.
-
Meanwhile, heat the milk in a small saucepan, but don’t boil it.
-
In a large pot, melt 6 tablespoons of butter and add the flour.
-
Cook over low heat for 2 minutes, stirring with a whisk.
-
Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
-
Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.
-
Add the cooked lobster to the macaroni and stir well.
-
Place the mixture in 6 to 8 individual gratin dishes or 1 large baker.
-
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
-
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
Notes
Adapted From | Ina Garten
