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Jeff Wright, Commercial Auto

Creamy Lobster Mac & Cheese

Ingredients

1 lb of elbow macaroni, cooked 
1 quart milk 
8 Tbsp (1 stick) unsalted butter, divided 
1/2 cup all-purpose flour 
12-oz gruyere cheese, grated 
8-oz extra sharp cheddar, grated 
1/2 tsp ground black pepper 
1 Tbsp salt 
1/2 tsp nutmeg 
1-1/2 lb cooked lobster meat 
1-1/2 cups fresh white bread crumbs (5 slices, crusts removed) 

Directions

Preheat oven to 375°F. 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 until thickened and smooth. Off the heat, add cheese, salt, pepper, and nutmeg; add the macaroni and lobster and stir well. Place the mixture in a large baking dish (or individual gratin dishes). Melt the remaining 2 tablespoons of butter, and combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.