Lobster Mac and Cheese
Description
If you are looking for a grown up version of mac and cheese, this is it. It's unbelievably delicious with its rich, buttery and cheesy ingredients and lobster to boot. It would be the perfect dish to serve for a dinner party or as part of a holiday meal.
Ingredients
2 T. vegetable oil
kosher salt
1 lb. cavatappi or elbow macaroni
1 qt. whole milk
1 stick unsalted butter, divided (8 T.)
1/2 c. all-purpose flour
4 c. grated Gruyere cheese (12 oz.)
2 c. grated extra-sharp Cheddar (8 oz.)
1/2 t. freshly ground black pepper
1/2 t. ground nutmeg
1 1/2 lb. cooked lobster meat, 1/2-inch-diced
1 1/2 c. fresh white bread crumbs (5 slices, crusts removed)
Directions
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Preheat oven to 375 degrees.
Add oil to a large pot of well salted boiling water; add pasta; cook al dente according to the directions on the package; drain well.
Heat the milk in a small saucepan, but don't allow it to boil.
In a large pot, melt 6 T. butter; add the flour; cook over low heat for 2 minutes, stirring constantly with a whisk. While still whisking, add the hot milk; cook 1 - 2 minutes, until thickened and smooth. Remove from the heat.
Add the Gruyere and Cheddar cheeses, 1 T. salt, pepper and nutmeg; stir until cheeses melt; stir in the cooked pasta and lobster. Place the mixture into 6 - 8 (2 cup) gratin dishes.
Melt the remaining 2 T. butter; combine with the bread crumbs; sprinkle evenly on top of the mixture in the gratin dishes. Bake 30 - 35 minutes, until the sauce is bubbly and the pasta is browned on top.
6-8 servings.