Lobster Mac & Cheese

By Scout0421

Ingredients

• Kosher salt
• Vegetable oil
• 1 lb elbow macaroni
• 1 quart milk
• 8 tbsp (1 stock) unsalted butter, divided
• ½ cup all purpose flour
• 12 oz Gruyere cheese, grated (4 cups)
• 8 oz extra sharp Cheddar, grated (2 cups)
• ½ tsp fresh ground pepper
• ½ tsp nutmeg
• 1 ½ lbs cooked lobster meat
• 1 ½ cups fresh white bread crumbs (5 slices, crusts removed)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees.

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 tbsp 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 tbsp 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 tbsp of butter, combine them with the fresh bread crumbs, and sprinkle on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.