Lobster Mac & Cheese
 
 
Too hard to find fresh lobster in your neck of the woods? Canned works too!
Author:
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
  1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. 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/