Stir until smooth, then remove off of the heat. Stir until the sauce thickens and resembles a creamy soup – so not too thick. You can substitute the half & half with 1 cup whole milk and 1 cup heavy cream. Season with 1/2 to 3/4 teaspoon kosher salt, 1/4 teaspoon white pepper and a pinch of freshly grated nutmeg. When melted, sprinkle in 1/4 cup unbleached all-purpose flour.Ĭontinue to whisk while pouring in 2 cups half & half. To make the sauce, add 4 tablespoons unsalted butter to a large saucepan and heat on medium-low. Then, freshly grate 1-1/2 cups sharp white cheddar cheese, 1 cup fontina and 1/2 cup grated real parmesan (not the stuff in the can). So add the pasta to the water right when you’re starting the sauce. Note: I always try to aim for the sauce and pasta to be done at the same time. Once boiling, you’ll want to stir in a palmful of sea salt before adding in the pasta. You’ll need 10 ounces.īefore starting the recipe, spray a 2 quart baking dish with olive oil spray and preheat your oven to 325°.īring a large pot of water to boil. I love this pasta shape! Depending on the brand will decide the name, so look for jumbo macaroni with ridges, shellbow or pipe rigate. dried short pasta (like large macaroni).To Make This Lobster Mac and Cheese You Will Need: With that said, put on your comfiest of pants because this is going to get cheesy. Picture this: elbow shell (shellbow?) pasta and lumps of cooked lobster in a white cheese cream sauce. If for some reason, I should require a “last meal” it would be filet mignon, lobster mac and cheese and endless stemless glasses of sauvignon blanc. Lobster Mac and Cheese is rich, decadent and oh so cheesy! Cooked pasta and lobster are tossed in creamy white cheese sauce and baked with a parmesan crumb topping.

Lobster mac and cheese recipe for two