Photo: Lobster Mac & Cheese Recipe
Ingredients
- 2 tablespoons vegetable oil
- Kosher salt
- 1 pound cavatappi or elbow macaroni
- 1 quart whole milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 4 cups grated Gruyere cheese (12 ounces)
- 2 cups grated extra-sharp Cheddar (8 ounces)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 1/2 pounds cooked lobster meat, 1/2-inch-diced
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Add the oil to a large pot of boiling salted water, add the pasta and 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 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes.
Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.
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Photographs by Steve Giralt
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By elkelily
on February 03, 2013
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Really good. I probably won't use as much cheese next time. Makes a lot!
By tgmullen6
Riverside, IL
on January 08, 2013
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I agree with another reviewer - you need to really love rich foods to enjoy this dish. I'm rating it how others felt. It's too rich for me! I served this as part of a buffet on New Year's Eve. If you are looking for a "grown up" mac & cheese - this is it. I would definitely serve this in small servings. It retains it's tastiness, without being overcome with cheese!!!
By snoss
Orangevale, CA
on January 02, 2013
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I should probably not review this because I don't like the taste of real butter nor do I care of huge amounts of cheese. My husband made this and he loved it! If you're like me though and can't stand anything too rich, I wouldn't make it. I get ribbed by my husband for not liking butter and still calling myself a pretty darn good home cook. All I say is that it's all a matter of taste preference. If you like rich buttery, cheesy foods, you'll love it.
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