This is Sue Gale’s recipe for Lobster Mac and Cheese. I know it is great. Try it.
Ingredients: (Serves four)
2/3 teaspoon of kosher salt
2/3 teaspoon of vegetable oil
2/3 pound of pasta shells
2/3 quart of milk
5 1/3 tablespoons of butter, unsalted, divided
1/3 cup all purpose flour
1 1/3 cups of gruyere cheese, grated
1 1/3 cups of extra sharp cheddar cheese, grated
1 1/3 cups of mascarpone cheese
1/3 teaspoon of freshly ground black pepper
1 teaspoon of salt
1 pound of lobster meat, cooked
1 cup of panko bread crumbs
Directions:
Turn on the oven to 325ºF.
Drizzle the oil into a large pot of salted boiling water. Add the pasta and cook according to the directions on the package, about 6 - 8 minutes. Drain well. Set aside.
Heat the milk in a small (1 qt.) saucepan on medium heat, but don't let it boil.
In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring the mixture with a whisk.
Add the hot milk while whisking and cook for a minute or two more, until it is thickened and smooth.
Remove the sauce from the heat and add the cheeses, salt and pepper, mixing well.
Add the cooked macaroni and lobster and stir gently but thoroughly.
Place the mixture into 4 individual au gratin dishes.
Melt the remaining 2 tablespoons of butter in the small saucepan, combine the butter with the bread crumbs and sprinkle the mixture evenly on top of the macaroni and cheese.
Bake for 30 to 35 minutes, or until the sauce is bubbly and lightly browned on the top.