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Barefoot Contessa Lobster Mac & Cheese Recipe

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This recipe for Barefoot Contessa Lobster Mac & Cheese is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
½ cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon nutmeg
1½ pounds cooked lobster meat
1½ cups fresh white bread crumbs (5 slices, crusts removed)
Directions:
Directions:
Preheat the oven to 375 degrees F.
Cook pasta according to directions
To make the roux: In a large pan, melt 6 tablespoons of butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the milk and cook for a minute or two more, until roux is thick. Stir in the Gruyere, Cheddar, salt, pepper, and nutmeg. Fold in the cooked macaroni and lobster. Place the mixture in baking dish.
Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Personal Notes:
Personal Notes:
YUMMY YUMMY

 

 

 

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