Lobster Mac'n'Cheese in a Pot
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Juicy lobster meat makes a harmonious complement to the creamy, cheesy sauce of American mac 'n' cheese, transforming it from a typical everyday comfort food into a sophisticated holiday treat. Cooked and sliced lobsters are mixed into the sauce along with cooked pasta, and the whole thing is divided into individual gratin dishes. Sprinkle with breadcrumbs and bake until the mac 'n' cheese is covered in a delicious crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of cavatapi or horns
- 2 tablespoons of vegetable oil
- 1 liter of whole milk
- 110g unsalted butter, divided
- 0.5 cups flour
- 4 tbsp. grated gruyere (340 gr.)
- 2 cups grated sharp cheddar (220 g)
- 0.5 tsp freshly ground black pepper
- 0.5 tsp ground nutmeg
- 0.7 kg cooked lobster meat, cut into 1 cm cubes.
- 1.5 cups fresh white bread crumbs (5 slices, crusts removed)
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Recipes with similar ingredients: cavatappi pasta, lobster, milk, cheddar cheese, Gruyere cheese, nutmeg
Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- Add vegetable oil to a large saucepan of boiling salted water, add the pasta, and cook according to package directions until al dente. Drain. Heat the milk in a small saucepan, but do not let it boil.
- In a large saucepan, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, whisking constantly. Stirring constantly, pour in the hot milk and cook for 1-2 minutes, until thickened and smooth. Remove from heat, add the grated cheese, 1 tablespoon of salt, black pepper, and nutmeg. Stir until the cheese melts. Add the cooked pasta and lobster meat.
- Transfer the mixture to individual gratin dishes (6-8 2-cup each). Melt the remaining 2 tablespoons butter, mix with the bread crumbs, and sprinkle on top. Bake for 30-35 minutes, until the sauce is bubbling and the pasta is golden brown on top.This dish will be complemented by a dry white wine from the French region of Côtes du Rhône, brand M. Chapoutier.
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