Chef John helps you elevate your mac n' cheese game with this delicious and rich lobster mac n' cheese recipe. Bring out the fancy tableware (if you want) and some salads and dig in.
- 1 pound Cavatappi Pasta, cooked
- 2 ounces Butter
- 2 Shallots, chopped
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- 1/2 cup Heavy Cream
- 1/4 cup Dry Sherry
- 2 tablespoons Dijon Mustard
- 8 ounces White Cheddar Cheese, shredded
- 16 ounces Butterkäse Cheese, shredded
- 1 tablespoon Colden's Freakin' Greek Rub
- 1 teaspoon Chef Greg's 4 Letter Rub
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Parsley, chopped
- Meat from 2 Lobsters, cooked and chopped
- 1/4 cup Bread Crumbs
- 7 quart Dutch Oven
- 13x9 inch Baking Dish
- Non-Stick Spray
- Large Mixing Bowl
- Preheat recteq to 400°F with cast enamel 7 quart Dutch oven.
- Add the butter and shallots and sauté for 3-4 minutes.
- Using a wire whisk, incorporate the milk, cream, and sherry, then allow to come to a simmer for 6-8 minutes.
- Over very low heat add the cheeses, mustard, Colden's Freakin' Greek Rub, Chef Greg's 4 Letter Rub, salt, pepper, and lobster (taste for seasoning).
- Stir in the pasta and parsley.
- Butter or oil a 13x9" baking dish, add the lobster and macaroni mixture into the pan, and top with the bread crumbs.
- Bake in the recteq for 30-35 minutes until the top is brown and crisp.
It's a side dish extravaganza with the Lobster Mac n' Cheese as your main player. Serve up some roasted corn salad, a green salad with shaved Parmesan and pecans, and if you're Southern like us, a table isn't complete without braised collard greens.