Lobster Mac and Cheese
Elevate a comfort food favorite (mac and cheese, in this case) by adding a special ingredient.
By: Matthew Mead and Linda MacDonald
• Coarse salt and ground pepper
• 1 pound elbow macaroni
• 6 tablespoons butter
• 1/2 medium onion, finely chopped
• 1 garlic clove, minced
• 1/3 cup all-purpose flour (spooned and leveled)
• 3 cups whole milk
• 1 pound coarsely chopped cooked lobster
• 4 cups (1 pound) mixed grated cheeses (Parmesan, sharp cheddar and fontina)
• 1/2 cup panko bread crumbs
Preheat oven to 400 degrees.
In a large pot of boiling salted water, cook macaroni for 2 minutes less than al dente. Drain and rinse with cold water. Set aside.
Melt butter over medium heat in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl and reserve. Add onion and garlic to pan; cook until softened, about 3 to 5 minutes. Add flour; cook, stirring, for 1 minute. Add milk and whisk until smooth. Bring to a boil, then reduce to a simmer. Cook until sauce has thickened, about 2 to 3 minutes. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Remove pan from heat. Fold in lobster, macaroni and cheese. Spoon into a shallow 4-quart baking dish. Add bread crumbs to the bowl of reserved melted butter and toss. Sprinkle over macaroni mixture. Place baking dish on a baking sheet. Bake 15 to 20 minutes, or until topping is golden brown and sauce is bubbling. Cool 5 minutes before serving.
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