Prep 25 mins
Cook 50 mins
This is Ina's variation on her Grown-Up Mac & Cheese (Grown up Mac and Cheese) and I have had it for a few years and decided to share it today, as I'm making it again this Sunday. Barefoot Contessa at www.housebeautiful.com/0907
- kosher salt
- vegetable oil
- 1 lb cavatappi pasta or 1 lb elbow macaroni
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 1⁄2 cup all-purpose flour
- 12 ounces gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp cheddar cheese, grated (2 cups)
- 4 ounces blue cheese, such as Roquefort, crumbled
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon nutmeg
- crushed red pepper flakes (optional)
- 1 1⁄2 lbs cooked lobster meat
- 1 1⁄2 cups fresh white breadcrumbs (5 slices, crusts removed)
- Try Ina's variation on this dish with lobster!
- Preheat the oven to 375ºF.
- Drizzle oil into a large pot of boiling salted water.
- Add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
- Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
- Cook over low heat for 2 minutes, stirring with a whisk.
- Still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
- Off the heat, add the Gruyere, cheddar, Roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
- Add the cooked macaroni and lobster and stir well.
- Place the mixture in 6 to 8 individual gratin dishes.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
- Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
This recipe was delicious! And as far as prices goes, this one is actually relatively cheap - it calls for 6 cups of cheese, (but only 3 different kinds). I substituted emmenthaler (instead of gruyere and saved a few bucks). I made half the recipe and it was plenty for 6 full ramekins. The blue cheese added a great kick and I liked the addition of the red pepper flakes. I also used half the amount of breadcrumbs (from a carton) and substituted crushed potato chips - yum! 2 enthusiastic thumbs up!
I think this has to be one of the most expensive Mac n Cheese, but boy is it good. Worth every penny. I don't care for blue cheese though, so I subbed feta. I also only made half of the recipe. Delicious! :)