Lobster Mac and Cheese

4.5(468)

For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruyï¿½re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.

by Ina Garten·published 2014-12-16

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Main Dish

Servings

(6–8)

Total time

—

Calories / serving

1016 kcal

Ingredients (12)

serves

Kosher saltsalt
Vegetable oilvegetable-oil
1 pound cavatappi or elbow macaronimacaroni
1 quart milkmilk
8 tablespoons (1 stick) unsalted butter, dividedbutter
1/2 cup all-purpose flourflour
12 ounces Gruyere cheese, grated (4 cups)gruyere
8 ounces extra-sharp Cheddar, grated (2 cups)cheddar
1/2 teaspoon freshly ground black pepperpepper
1/2 teaspoon nutmegnutmeg
1 1/2 pounds cooked lobster meatlobster
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)bread

Instructions (4 steps)

01Preheat the oven to 375 degrees F.
02Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
03Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

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