Nobody is ever too old to enjoy a good bowl of mac & cheese. It’s especially “grown-up” in this version which includes freshly steamed lobster. I love Gruyere (from Switzerland- Sorry, Wisconsin!) and combined with extra-sharp cheddar, this is a fabulous homemade macaroni and cheese that I will no doubt be making again soon.
Lobster Macaroni & Cheese
Credit: Barefoot Contessa Foolproof by Ina Garten
2 tablespoons vegetable oil
1 pound Cavatappi pasta
1 quart whole milk
1 stick unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere
2 cups grated extra-sharp Cheddar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds cooked lobster meat, 1/2-inch diced
1 1/2 cups fresh white bread crumbs
~Preheat the oven to 375 degrees.
~Add the oil to a large pot of boiling salted water, add the pasta, and cook al dente according to the directions on the package. Drain well and set aside while you prepare the cheese sauce.
~Heat the milk in a saucepan, but don’t allow it to boil. In the large pot, melt 6 tablespoons of the butter and add the flour. Cook over the low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes (or in one large casserole dish).
~Melt the remaining 2 tablespoons of butter, combine with the breadcrumbs, and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top. Serve and enjoy!