recipes barefoot contessa

Lobster Mac & Cheese (Serves 6 to 8 )

Copyright 2009, Ina Garten, All Rights Reserved


Photo: Maura McEvoy

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
½ cup all-purpose flour
12 ounces Gruyère cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon nutmeg
1½ pounds cooked lobster meat
1½ cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees.

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 cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyère, 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 breadcrumbs, 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.