What's Cooking Wednesday: Lobster Mac and Cheese

I'm sure a lot of you have already made Ina Garten's lobster mac and cheese, but I mentioned on Monday that I tried Ina Garten's lobster mac and cheese out for myself for the first time last week!  My father-in-law had made this for us a year ago during the holidays, but the husband hadn't been a huge fan, so I kind of forgot about it.  However, I need to make a meal for someone at work later next month, and I thought I would give this a practice run.  Of course, this dish isn't cheap because of the lobster and cheese, but I halved it, and it easily yielded 6 servings.  It reheats great, and I loved that I had dinner for Thursday, Friday and Saturday. It was also our Valentine's Day dinner, so that helped justify the splurge!  I found this a really easy dish to make, and pretty quick too.  I'm definitely going to be making this again!

Kosher salt
Vegetable oil
1/2 pound cavatappi or elbow macaroni
2 cups of  milk (I used 1%)
4 tablespoons (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
8 ounces Gruyere cheese, grated (4 cups)
4 ounces extra-sharp Cheddar, grated (2 cups)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1 pound cooked lobster meat
1 cup fresh white bread crumbs (4 slices, crusts removed)


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 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.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/lobster-mac-and-cheese-recipe.html?oc=linkback


Joelle B. said...

Oh my! This sounds divine! Yummy!

Alexandra Bee Blog said...

Yum...I love lobster mac and cheese but have never tried making it myself!