Lobster Mac & Cheese

By nanasally4

Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine">Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust. Copyright (c) 2012 by Ina Garten. By Arrangement with Clarkson Potter, a division of Random House, Inc. for Food Network Magazine

Ingredients

• 2 tablespoons vegetable oil
• Kosher salt
• 1 pound cavatappi or elbow macaroni
• 1 quart whole milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 4 cups grated Gruyere cheese (12 ounces)
• 2 cups grated extra-sharp Cheddar (8 ounces)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 1/2 pounds cooked lobster meat, 1/2-inch-diced
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preparation

Step 1

Preheat the oven to 375 degrees F.

Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well.

Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes.

Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.