Lobster Mac & Cheese Recipe
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Category: |
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Ingredients: |
Ingredients: 16 oz. corkscrew pasta
6 tbsp. melted butter, divided
2 large garlic cloves, minced
1/2 cup finely chopped red onion
1/4 cup all purpose flour
3 cups whole milk
1 1/2 cups (6 oz) grated sharp cheddar cheese
1 1/2 cups (6 oz) grated gruyere cheese
1 tbsp dijon mustard
1/2 cup minced fresh chives
1/8 tsp cayenne pepper
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 lb coarsely chopped cooked lobster meat
1 cup oyster crackers, crushed
1 cup Ritz crackers, crushed
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Directions: |
Directions:1. Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.
2. Place 4 tbsp melted butter in sauce pan over medium-low heat. Add garlic & onion; cook 5 minutes or until onion is softened. Whisk in flour, cook 1 minute. Pour in milk; bring to a boil over med-high heat, whisking frequently. (For creamier mac & cheese, add a little cream) Reduce heat to medium-low and simmer 3 minutes or until sauce is smooth and thickened.
3. Remove from heat and whisk in cheeses and next 3 ingredients. Stir in 1/4 tsp of salt and 1/4 tsp of pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish. (I add extra Cheddar & Gruyere cheese on top)
4. Combine crushed crackers and remaining 2 tbsp of melted butter. Stir in remaining 1/4 tsp of salt and 1/4 tsp of pepper. Sprinkle over casserole. Bake 375º for 30 minutes or until crust is crisp and sauce bubbles. Let stand a few minutes before serving. |
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