- Kosher salt
- Olive oil
- 1 pound cavatappi or fresh pasta
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cup panko bread crumbs
This is technically part 2 of my orecchiette post. This is the better part. This recipe came to me in the latest issue of Food Network magazine. The truffle pasta adds a great addition to the flavor and the cheese combination makes it super creamy. And did I mention the lobster? Go ahead, indulge.
Preheat the oven to 375 degrees. Drizzle a little bit of olive oil into a pot of salted boiling water. If you’re using the fresh pasta, cook for 3-4 minutes, or if using a box pasta, cook for 6-8 minutes. You’ll want to leave the pasta al dente since this will be baking in the oven.
In a saucepan, heat the milk but do not boil it. In a large pot, melt 6 tablespoons of butter and then add in the flour. Continuously whisk this for 2 minutes. Keep whisking and then add in the milk until thick and smooth. Remove this from the heat and add in the cheese, salt, pepper and nutmeg. Add in the cooked pasta and lobster and stir well to coat. Place the mixture into a large 13×9 pan.
Melt the remaining 2 tablespoons of butter and combine with the panko. Sprinkle the bread crumb mixture over the top of mac and cheese and then bake for 30 minutes. The top will begin to brown and bubble.