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Extra Cheesy Macaroni and Cheese with Lobster
Serves 6 |
A classy way to enjoy the classic dish, with the bonus of lobster!
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Ingredients:
| 4 cups Gruyere cheese, grated |
| 1 1/2 lbs lobster meat, cooked, finely diced |
| 1 1/2 cups bread crumbs |
| 1 quart milk |
| 2 cups Cheddar cheese, extra sharp, grated |
| 1/2 teaspoon ground nutmeg |
| 2 tablespoons vegetable oil |
| 1 stick unsalted butter |
| 1/2 teaspoon ground black pepper |
| 1 lb elbow macaroni |
| 1/2 cup flour |
| 1 tablespoon Kosher salt, (plus more for boiling water) |
| Water |
Directions:
- Preheat oven to 375° F.
- Follow package directions for cooking macaroni. Add kosher salt and vegetable oil, boil water, add macaroni, cook until al dente. Drain water.
- Heat milk in a saucepan, do not boil.
- Place 6 tablespoons of butter in a pot, melt on low heat. Add flour to melted butter, cook for 2 minutes while continually whisking. Add milk to pot and cook additional 2 minutes, still whisking. Add nutmeg, 1 tablespoon Kosher salt, both cheeses, and black pepper to the pot. Cook until cheese melts. Add pasta and lobster.
- Spoon the macaroni mixture into 6 gratin dishes.
- Melt the remaining butter in a saucepan. Add breadcrumbs to melted butter, stir together and spoon atop the macaroni.
- Place the gratin dishes into the oven, bake 30-35 minutes. The tops should be browned.
| Main Ingredient: | Cheese, Pasta, Lobster, Seafood |
| Course: | Dinner |
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