The Pioneer Woman's Lobster Mac and Cheese

By á-46

Ingredients

• Lobster meat
• 8 oz Macaroni
• 1/4 cup All-purpose flour
• 1 Salt and freshly ground black pepper
• 6 tbsp Butter, salted
• 3/4 cup Cheddar, grated sharp
• 3/4 cup Fontina cheese, grated
• 4 oz Gruyere cheese
• 1/2 cup Half-and-half
• 1 cup Kraft shelf-stable grated parmesan, such as
• 2 cups Whole milk

Details

Servings 6
Preparation time 6mins
Cooking time 60mins

Preparation

Step 1

Preheat the oven to 375°F. Spray 6 individual gratin dishes or casserole dish 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.