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Lobster Macaroni and Cheese

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Level: Easy

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Description

Lobster Macaroni and Cheese is my comforting and decadent way to celebrate my 3rd Blogiversary!

Ingredients

  • ⅔ pounds Elbow Pasta
  • 2-½ cups Whole Milk
  • 2 Tablespoons Vegetable Oil
  • 4 Tablespoons Unsalted Butter
  • 4 Tablespoons All-purpose Flour
  • 2 cups Gruyere Cheese, Shredded
  • 1 cup Sharp Cheddar Cheese, Shredded
  • 1 cup Fontina Cheese Cubed
  • ½ teaspoons Crushed Red Pepper Flakes
  • ⅛ teaspoons Freshly Grated Nutmeg
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • 10 ounces, weight Cooked Lobster Meat, Tail And Claw
  • ½ cups Toasted Panko Breadcrumbs
  • ¼ cups Parmesan Cheese, Finely Grated
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Fresh Chives, Diced

Preparation

Bring a large pot of water to boil. Heavily salt the water and cook the pasta for 8-10 minutes until it is just shy of al dente. Drain well and set aside.

In a small saucepan, add the milk and bring to a slow simmer.

Preheat oven to 400 F.

Meanwhile, in a large pot, melt the butter and vegetable oil together over medium-low heat. Then sprinkle in the flour and whisk for about 2-3 minutes to allow the flour to cook. Whisk in the hot milk and continue to stir until the sauce thickens. Remove the pot from heat and add in the Gruyere, cheddar and fontina cheeses. Stir until the cheeses have melted and then add in the red pepper flakes, nutmeg, kosher salt and black pepper. Add in the pasta and lobster and stir until thoroughly combined.

Pour the mixture into a greased 9×9 inch baking dish. Sprinkle the top with panko breadcrumbs and Parmesan cheese. Drizzle the olive oil over the top and bake in a 400 F oven for 25-30 minutes or until the top is golden brown. Remove from the oven and sprinkle the chives over the baked dish.

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