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Lobster Mac & Cheese

Source of Recipe

From "Barefoot Contessa Foolproof" by Ina Garten


Recipe Introduction

"A woman from Greenwich, Connecticut, cheerfully told me, 'I made your Mac & Cheese for my fancy friends and they all went crazy!' Instead of that classic dinner from a box, it's the real thing made with aged Gruyère, sharp English Cheddar, and good pasta. For me, 'foolproof' means making a dish I know well—with lots of variations, like adding lobster to my best Mac & Cheese."

List of Ingredients

â—¦ 2 tablespoons vegetable oil
â—¦ Kosher salt
â—¦ 1 pound cavatappi or elbow macaroni
â—¦ 1 quart whole milk
â—¦ 8 tablespoons (1 stick) unsalted butter, divided
â—¦ ½ cup all-purpose flour
â—¦ 4 cups grated Gruyère cheese (12 ounces)
â—¦ 2 cups grated extra-sharp Cheddar (8 ounces)
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ teaspoon ground nutmeg
â—¦ 1 ½ pounds cooked lobster meat, ½-inch-diced
â—¦ 1 ½ cups fresh white bread crumbs (5 slices, crusts removed)


Recipe

Preheat the oven to 375 degrees.

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 saucepan, but don't allow it to boil. In the 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 Gruyère, 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.

Serves 6 to 8