Too hard to find fresh lobster in your neck of the woods? Canned works too!
Author: Delish/Photo credits to delish.com
Recipe type: Main
Ingredients
1 lb. cavatappi
¼ c. butter
¼ c. all-purpose flour
2½ c. whole milk
Pinch nutmeg (optional)
Kosher salt
Freshly ground black pepper
1½ c. shredded white cheddar
1 c. shredded Fontina
¾ c. freshly grated Parmesan, divided
1 lb. cooked lobster, roughly chopped
½ c. Panko breadcrumbs
1 tbsp. extra-virgin olive oil
¼ c. freshly chopped parsley, for garnish
Instructions
Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
Remove pan from heat and stir in cheddar, Fontina, and ½ cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9"-x-13" baking dish.
In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/10/20/lobster-mac-cheese/