Thursday, September 27, 2012

Lobster Mac N Cheese

'Lobster Mac N Cheese'
Source: Adapted from Smells Like Home


1 lb spiral pasta
1 stick butter, divided
1/2 cup all-purpose flour
4 cups milk
12 oz Gruyere cheese, shredded (4 cups)
8 oz shredded sharp Cheddar (2 cups)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 lbs cooked lobster meat, cut into 1/2-inch chunks
1 cup Panko bread crumbs


1. Heat the oven to 375.  Set aside a greased 13×9-inch baking dish or 6 to 8 individual gratin dishes.

2. Cook pasta according to package directions in a large pot, but cut the cook time down by 3 minutes – it will finish cooking in the oven; drain pasta well and return it to the pot.

3. Meanwhile, melt 6 tablespoons of butter in a medium saucepan set over medium heat. Whisk in the flour and cook for 1 1/2 minutes, whisking constantly. Slowly whisk the milk into the butter-flour mixture until no lumps remain.

4. Heat the milk, stirring frequently, until it thickens enough to coat the back of a spoon and starts to bubble in the center of the saucepan 4-7 minutes). Once it bubbles, let it cook, stirring the bottom of the pan to prevent burning, for 2 minutes.

5. Remove from heat and add in a handful of cheese, stirring it into the milk with a rubber spatula until it is completely melted; repeat with the remaining cheese. Stir in the salt, pepper, and nutmeg.

6. While the milk cooks, melt the 2 remaining tablespoons of butter in a large saute pan over medium heat. Toss in the bread crumbs with the melted butter and toast them until they are golden brown, stirring occasionally at first then frequently towards the end. Remove pan from heat and set aside.

7. Add the lobster meat into the cheese sauce then pour the entire mixture over the hot pasta in the pot. Mix everything together well, making sure the pasta is well-coated with the sauce.  Transfer to prepared baking dish(es) and place it/them on a baking sheet to avoid spillage on the bottom of the oven.

8. Sprinkle the bread crumbs evenly over the top of the mac n’ cheese. Bake the large dish for 45-50 minutes and the smaller dishes for 30-35 minutes, until the mac n’ cheese is bubbly. Cool for 10 minutes before serving.

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