Description
A luxurious take on classic mac and cheese featuring sweet lobster and rich cheeses, perfect for special occasions.
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tbsp butter (plus more for greasing)
- 1 lb cooked lobster meat, chopped
- 4 cups whole milk, warmed
- 6 tbsp butter
- 1/2 cup flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 cups Gruyère, grated
- 2 cups sharp cheddar, grated
- 1 1/2 cups panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup Parmesan, grated
Instructions
- Cook the pasta until al dente, then toss with 2 tablespoons of butter.
- Melt 6 tablespoons of butter in a separate pot and whisk in the flour.
- Gradually whisk in the warmed milk, then season with salt, pepper, and nutmeg.
- Melt in the Gruyère and cheddar until smooth.
- Combine the cooked pasta with the cheese sauce and fold in the lobster.
- Mix the panko with melted butter and Parmesan.
- Transfer the mixture to a greased baking dish and top with the breadcrumb mixture.
- Bake for 25–30 minutes until golden and bubbling.
Notes
For added texture, consider incorporating finely chopped herbs. Leftovers can be stored in an airtight container in the fridge.
