Description
A creamy, luxurious lobster mac and cheese that combines campanelle pasta and a medley of rich cheeses, creating a crowd-pleasing dish.
Ingredients
- 1 lb. Campanelle Pasta
- 1 quart of heavy cream
- Pinch of salt
- 1 cup of Marscapone Cheese
- 1 cup of Grana Padano Cheese, shredded
- 1 cup of Havarti Cheese
- 1/4 cup of White Cheddar Cheese, shredded
- 4 oz. poached lobster meat
- 1/4 cup of panko bread crumbs
- 2 tablespoons Parmesan cheese
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 400 degrees.
- Cook the campanelle pasta in boiling water for just three minutes, then drain.
- Add the heavy cream and a pinch of salt to a separate pot. Bring it to a gentle simmer over medium heat.
- Stir in the marscapone, Grana Padano, and Havarti cheeses to create a smooth cheese sauce.
- Combine the cream mixture with the undercooked pasta, and add the white cheddar and poached lobster. Simmer for 2-3 minutes.
- Transfer the mixture to a cast iron pan for baking.
- Mix the panko bread crumbs, Parmesan cheese, and melted butter in a small bowl and toast until golden brown.
- Sprinkle the toasted mixture over the lobster mac and cheese.
- Bake in the preheated oven for 5-6 minutes or until bubbling and golden brown.
Notes
For a touch of freshness, consider adding chopped herbs before serving. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
