Lobster Macaroni and Cheese
Main Ingredient: Cheese*Pepper Cuisine: American
1 pound cavatappi or elbow macaroni
1 quart milk
8 tbsp. of (1 stick) unsalted butter, divided
1/2 cup of all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 tsp. of freshly ground black pepper
1/2 tsp. of nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups of fresh white bread crumbs (5 slices, crusts removed)
Step 1Preheat the oven to 375 degrees F.
Step 2Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Step 3Meanwhile, heat the milk in a small saucepan, but don't boil it.
Step 4In a large pot, melt 6 tablespoons of butter and add the flour.
Step 5Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Step 6Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg.
Step 7Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Step 8Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
Step 9Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.