Lobster Mac Cheese By Ina Garten Recipes

LOBSTER MAC & CHEESE BY INA GARTEN

Lobster Mac & Cheese by Ina Garten image

This recipe is courtesy of foodnetwork.com. I am posting here for safe keeping and others to enjoy. I made this the other night and my teenage daughter said "Mom, this is 'the bomb" mac and cheese." The only alteration I made from the original recipe is to add mustard powder (so you can omit if you prefer) because I have seen mustard powder used in other traditional mac & cheese dishes and I think it just adds a whole new level of flavor. Don't skimp on the lobster or the cheeses by using imitations or you might be disappointed. Enjoy!

Provided by ARathkamp

Categories Macaroni And Cheese

Time 1h25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon kosher salt (to taste)
1 tablespoon vegetable oil (for cooking pasta)
1 lb cavatappi pasta or 1 lb elbow macaroni
1 quart milk or 4 cups milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
12 ounces gruyere cheese or 4 cups gruyere cheese, grated
8 ounces extra-sharp cheddar cheese or 2 cups extra-sharp cheddar cheese, grated
1/2 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg
1 1/2 lbs cooked lobster meat
1 1/2 cups fresh white breadcrumbs or 5 slices fresh white breadcrumbs, crusts removed
1 teaspoon mustard powder (optional)

Steps:

Directions.
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, 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 mustard powder then cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Nutrition Facts : Calories 824.5, Fat 42.9, SaturatedFat 24.8, Cholesterol 248.5, Sodium 1131.6, Carbohydrate 59.2, Fiber 2.3, Sugar 2.3, Protein 49

LOBSTER MAC AND CHEESE

Lobster Mac and Cheese image

Provided by Ina Garten

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
Kosher salt
1 pound cavatappi or elbow macaroni
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups grated Gruyere cheese (12 ounces)
2 cups grated extra-sharp Cheddar (8 ounces)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds cooked lobster meat, 1/2-inch-diced
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don't allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.

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