Lobster Mac and Cheese
16 oz corkscrew pasta
6 TBSP melted butter, divided
2 large garlic cloves, minced
½ cup finely chopped red onion
¼ cup all-purpose flour
3 cups whole milk, at room temperature
1½ cups (6 oz) grated sharp Cheddar cheese
1½ cups (6 oz) grated Gruyère cheese
1 TBSP Dijon mustard
½ cup minced fresh chives
⅛ tsp cayenne pepper
½ tsp salt, divided
½ tsp freshly ground black pepper, divided
1 lb coarsely chopped cooked lobster meat
2 cups oyster crackers, crushed
- Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again.\
- Place 4 TBSP melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking often. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
- Remove from heat, and whisk in cheeses and next 3 ingredients. Stir in ¼ tsp salt and ¼ tsp pepper. Fold in pasta and lobster. Pour into a greased 3-quart baking dish.
- Combine crushed crackers and remaining 2 TBSP melted butter. Stir in remaining ¼ tsp salt and ¼ tsp pepper. Sprinkle over casserole. Bake at 375° for 30 minutes or until crust is crisp and sauce bubbles. Let stand 5 minutes before serving.
Recipe adapted from My Recipes[i]