Cook1 hr 10 mins
This recipe is courtesy of foodnetwork.com. I am posting here for safe keeping and others to enjoy. I made this the other night and my teenage daughter said "Mom, this is 'the bomb" mac and cheese." The only alteration I made from the original recipe is to add mustard powder (so you can omit if you prefer) because I have seen mustard powder used in other traditional mac & cheese dishes and I think it just adds a whole new level of flavor. Don't skimp on the lobster or the cheeses by using imitations or you might be disappointed. Enjoy!
- 1 teaspoon kosher salt (to taste)
- 1 tablespoon vegetable oil (for cooking pasta)
- 1 lb cavatappi pasta or 1 lb elbow macaroni
- 1 quart milk or 4 cups milk
- 8 tablespoons unsalted butter, divided
- 1⁄2 cup all-purpose flour
- 12 ounces gruyere cheese or 4 cups gruyere cheese, grated
- 8 ounces extra-sharp cheddar cheese or 2 cups extra-sharp cheddar cheese, grated
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon nutmeg
- 1 1⁄2 lbs cooked lobster meat
- 1 1⁄2 cups fresh white breadcrumbs or 5 slices fresh white breadcrumbs, crusts removed
- 1 teaspoon mustard powder (optional)
- Preheat the oven to 375 degrees F.
- Drizzle 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.
- 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 and mustard powder then cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. 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 bread crumbs, 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.