Ingredients: |
Ingredients: 1 lb elbow macaroni 8 Tbsp unsalted butter 1/2 cup flour 4 cups milk 12 oz Gruyere cheese, grated 8 oz extra sharp cheddar cheese, grated 1 tsp kosher salt 1/2 tsp pepper 1/4 tsp nutmeg 1 1/2 lbs cooked lobster meat, cut into 1/2-inch chunks 1 cup panko breadcrumbs
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Directions: |
Directions:Heat oven to 375’. Cook the pasta according to package directions in a large stockpot, cutting cooking time by 3 minutes, then drain well and return to the hot pot. Melt 6 Tbsp butter in a medium saucepan over medium heat, then whisk in the flour and cook for 1 1/2 minutes, whisking constantly. Slowly whisk the milk into the roux until no lumps remain. Heat the milk, stirring frequently, until it thickens enough to coat the back of a spoon and starts to bubble in the center of the saucepan, about 5 - 7 minutes. Cook, stirring the bottom of the pan to prevent burning, for 2 minutes. Remove from heat, add a handful of cheese and, stir until completely melted. Repeat with the remaining cheese, then stir in the salt, pepper and nutmeg. Melt the remaining butter in a large sauté pan over medium heat, toss in the breadcrumbs, and stir until golden brown. Remove from heat, add the lobster to the cheese sauce, and pour over the pasta in the pot. Place in a 13x9-inch baking dish on a baking sheet and sprinkle with the breadcrumbs. Bake 45 - 50 minutes, until bubbly, and cool 10 minutes before serving. |