Ingredients
- 3 cups milk
- 1/4 cup butter
- 6 oz Sharp Cheddar cheese, shredded and divided
- 6 oz Extra-Sharp Cheddar cheese, shredded)
- 8 oz Velveeta cheese, sliced
- 2 oz Blue cheese, crumbled
- 2 oz Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated and divided
- 1-1/2 lbs cooked lobster meat
- 1 cup bread crumbs
- Pinch of fine herbs (basil, thyme, parsley)
- Salt, to taste
- Pepper, to taste
- 1 box Cavatappi pasta (gluten-free)
- 1 Tbsp olive oil
- 1-1/2 tsp white truffle oil
- Fresh basil (optional garnish)
- Red pepper, sliced (optional garnish)
- Black winter truffle peelings (optional garnish)
Preparation
Step 1
1. Preheat the oven to 375°F.
2. Pour the milk and half the butter into a medium-size saucepan and heat over a low flame. Slowly add each kind of cheese (except 1 oz of Sharp Cheddar and the Parmesan cheese) and allow it to melt. Be sure to cook over a low flame and whisk constantly to prevent clumping and sticking.
3. While the cheese is melting, cook the pasta in a separate pot with a dash of salt and the olive oil. Cook according to the package directions until al dente and be careful to not overcook.
4. Drain the pasta and pour half into a large baking or casserole dish. Slowly add half of the cheese/milk mixture and stir to combine. Add the cooked lobster and pour the remaining macaroni and cheese/milk mixture into the baking dish. Add the truffle oil, stir well, and add salt and pepper, to taste.
5. Melt the remaining butter in a separate saucepan. Add the herbs, bread crumbs, salt, and pepper to coat. Set aside.
6. Sprinkle the remaining Sharp Cheddar and Parmesan on top of the casserole and pour a thin layer of the butter, herb, and bread crumb topping on top of the macaroni mixture. Bake until a light golden brown, about 20–30 minutes. Let the dish stand for 10–15 minutes and garnish each dish with basil, red pepper, truffle peelings, and a sprinkle of Parmesan before serving.