Lobster Bacon Mac & Cheese
photo by under12parsecs
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
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INGREDIENTS FOR SAUCE
- 59.14 ml unsalted butter
- 1 small garlic clove, chopped
- 1 shallot, peeled and minced
- 85.04 g all-purpose flour
- 709.77 ml 2% low-fat milk
- 1 bay leaf
- 0.25 ml nutmeg
- 473.18 ml aged white cheddar cheese, grated
- 236.59 ml parmigiano-reggiano cheese, grated
- salt and pepper
-
INGREDIENTS FOR CRUMB TOPPING
- 236.59 ml panko breadcrumbs or 236.59 ml regular breadcrumbs
- 28.34 g smoked bacon
- 28.34 g parmigiano-reggiano cheese, grated
-
INGREDIENTS FOR LOBSTER AND NOODLES
- 680.38 g lobsters, cooked and shelled, cut into 1/2-inch pieces
- 85.04 g smoked bacon, chopped and slightly cooked
- 473.18 ml dry elbow macaroni
directions
- SAUCE: In a heavy-bottomed pot over medium heat, melt butter. Add garlic and shallot to butter and cook for 1 minute. Add flour and stir with a wooden spoon until a roux is formed. Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.
- Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat. Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.
- CRUMB TOPPING: Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated.
- NOODLES: In a large pot of boiling water (not salted), cook noodles until al dente. Strain noodles from water.
- TO ASSEMBLE: Add noodles into sauce with lobster and bacon. Place in a casserole dish and top with crumb mixture. Bake in a 350F oven until crumb topping is golden. Remove from oven and serve.
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Reviews
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I made a double batch of this for dinner guests and it was gone in no time. I don't think I have ever heard such intense silence punctuated occasionally by moans of culinary excstacy. Hilarious. I used cream and whole milk, added a bit of sour cream, cayenne, and dry mustard. I boiled the noodles and made the cheese sauce the night before, then combined them right before baking. Layered in some sliced cheddar and shaved parm. Super creamy and satisfying.
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I'm not exactly sure how this recipe made it on the 25 Best Mac & Cheese list. Let me start by saying this dish takes well more than 30 minutes to prep and cook, and translating the dry ounce measurements can be a challenge. In general, the whole dish is lacking seasoning. However, it's a good start. I recommend experimenting with different cheeses (like smoked Gouda), and different seasonings (cayenne pepper, Old Bay, more garlic, etc.), and even seasoned bread crumbs. Cut the bread crumb quantity at least in half. Bake at 425 degrees so the bread crumb topping actually browns.
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Tweaks
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I love it best with the lobster! But when I have to keep the budget down, I thaw a pound of uncooked shrimp, saute it in a little butter and olive oil until cooked and add it to the mac and cheese. The shrimp can also be cooked with sauted onion and garlic for extra flavor. Best comfort food ever ??
RECIPE SUBMITTED BY
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