I thought this was a really good mac & cheese, probably one of the best that I have had. I just thought it was a bit too dry, so I would use more milk the next time I make it. Other then that it was great!
Lobster Mac and Cheese
This recipe debunks the myth that seafood and cheese don’t belong together. The richness of the lobster marries well with the zesty Cheddar and mellow Gruyčre.
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- 16 ounces corkscrew pasta
- 6 tablespoons melted butter, divided
- 2 large garlic cloves, minced
- 1/2 cup finely chopped red onion
- 1/4 cup all-purpose flour
- 3 cups whole milk, at room temperature
- 1 1/2 cups (6 ounces) grated sharp Cheddar cheese
- 1 1/2 cups (6 ounces) grated Gruyčre cheese
- 1 tablespoon Dijon mustard
- 1/2 cup minced fresh chives
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 pound coarsely chopped cooked lobster meat
- 2 cups oyster crackers, crushed
- 1. Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.
- 2. Place 4 tablespoons melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
- 3. Remove from heat, and whisk in cheeses and next 3 ingredients. Stir in 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish.
- 4. Combine crushed crackers and remaining 2 tablespoons melted butter. Stir in remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Sprinkle over casserole. Bake at 375° for 30 minutes or until crust is crisp and sauce bubbles. Let stand 5 minutes before serving.
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