I have a migraine right now as I sit in front of my computer typing this post. So I apologize if this post sounds like it was written by a crazy person. It doesn’t matter, though, because I am dedicated to sharing this recipe with you. It’s outrageously, fantastically, sinfully good. Although it is mostly just a basic macaroni and cheese recipe with Gruyere cheese and lobster tossed in, I can’t claim credit for it. Leave it to Food Network’s Ina Garten to create such a luxurious twist on this classic pasta dish. By the way, have you seen all those hilarious Ina Garten memes floating around the internet? They’re hilarious. I’ve got to give Ina props, though, for making a cameo appearance in one of my favorite episodes of 30 Rock. Oh rest in peace 30 Rock… you were a great show and I miss you dearly.
Thanks to Anderson Seafoods for providing the lobster I used in this recipe.
Taste: Buttery, savory, nutty, sweet, and all around amazing.
Texture: Ridiculously rich and cheesy with big chunks of tender lobster and a crisp, buttery topping.
Ease: Easier than you might think. If you’ve never made homemade mac & cheese before don’t be scared. I think the hardest part is the cleanup! But it is SO incredibly worth your while.
Appearance: Absolutely positively mouthwatering.
Pros: Possibly the best macaroni and cheese you’ll ever taste.
Cons: Indulgent in terms of both calories and dollars but certainly wonderful for a special occasion.
Would I make this again? I would but I probably won’t be purchasing Gruyere cheese or lobster on a regular basis. That is unless I win the lottery or become the next Pioneer Woman…
How to make Lobster Macaroni and Cheese
Yield: 6 servings
1 pound elbow macaroni
1 quart whole milk
1 stick (4 ounces) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the oven to 375°F. Spray 6 individual gratin dishes with nonstick cooking spray.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions, 6 to 8 minutes, or until al dente. Drain.
Meanwhile, in a small saucepan over medium heat, warm the milk. In a large saucepan set over medium-low, melt 6 tablespoons of the butter. Sprinkle the flour into the saucepan and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 2 more minutes, or until thickened and smooth. Remove from heat and add the cheeses, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well to combine. Divide the mixture between the prepared gratin dishes.
Melt the remaining 2 tablespoon of butter and combine with the fresh breadcrumbs, tossing to coat. Sprinkle the buttered crumbs over the gratin dishes. Place the dishes on a rimmed baking sheet. Bake for 30 to 35 minutes, or until the bubbling and browned. Serve.
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