Lobster Mac and Cheese
Recipe Details
- Difficulty: Easy
- Servings: 6 to 8
- Total Time: 1 hour 10 minutes
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
Nutrition Information
Per Serving (1 of 8 servings): Calories 882 | Total Fat 45 g | Saturated Fat 24 g | Carbohydrates 70 g | Dietary Fiber 3 g | Sugar 9 g | Protein 48 g | Cholesterol 226 mg | Sodium 1054 mg
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, diced into 1/2-inch pieces
- 1 1/2 cups fresh white bread crumbs (from 5 slices, crusts removed)
Instructions
- Preheat your oven to 375F. Drizzle the vegetable oil into a large pot filled with boiling salted water. Add the pasta and cook until al dente according to package instructions. Drain thoroughly.
- Warm the milk in a small saucepan, ensuring it doesn't come to a boil. In a large pot, melt 6 tablespoons of butter, then whisk in the flour. Cook over low heat for 2 minutes, stirring constantly.
- Continuing to whisk, slowly stir in the hot milk and cook for 1 to 2 minutes until the sauce has thickened and is smooth. Remove from heat and incorporate the Gruyere, Cheddar, 1 tablespoon of salt, pepper, and nutmeg. Stir until the cheese has fully melted.
- Add the cooked pasta and lobster meat to the cheese sauce and mix well. Spoon the mixture into 6 to 8 gratin dishes, each about 2 cups in volume.
- Melt the remaining 2 tablespoons of butter, combine it with the bread crumbs, and sprinkle this evenly over the top of each dish.
- Bake for 30 to 35 minutes until the sauce is bubbly and the tops are golden brown.
Photographs by Steve Giralt
Reprinted from Barefoot Contessa Foolproof, Copyright 2012 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
