Lobster Mac & Cheese

Yields 2 10 12″ pie dishes of Mac & Cheese
Serves 6-8 (unless you love Mac & Cheese and then it serves about 4)
-1 pound dry elbow or cavatappi (or similarly shaped) pasta
-5 1/2 tablespoons butter, divided
-1/4 cup plus 2 tablespoons flour
-3 cups whole milk
-2 1/4 cups shredded gruyere
-1/2 cup mascarpone cheese
-8 ounces pre-cooked lobster meat, chopped
-3/4 cups bread crumbs (I prefer homemade or panko)
-1/4 cup grated Parmigiano-Reggiano
-Salt and fresh ground pepper, to taste
Preheat the oven to 350 degrees F.Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the directions on the package, about 6 to 8 minutes. Drain well. Meanwhile, slowly melt 3 tablespoons of butter over medium high heat in a saucepan. Add the flour, stirring until well incorporated, and cook for 5 minutes stirring constantly. Pour in the milk and cook for 5 minutes, whisking constantly. Add salt and pepper to taste. Add in the Gruyere and mascarpone and continue to whisk until the sauce is well incorporated and has thickened up. Remove pot from the heat and pour the cheese sauce into a large bowl. Add the pasta and lobster meat to the cheese sauce and stir until well combined. Meanwhile, put the remaining 2 1/2 tablespoons of butter in a saucepan or small skillet over low heat. Add the bread crumbs and Parmigiano-Reggiano, toss well, and set aside. Pour the macaroni mixture into 2 pie dishes. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake until golden brown and bubbly, approximately 30 minutes. Serve.

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