I remember first meeting my husband and discussing food and he mentioned how he only ate macaroni and cheese out of a box. Because that is what his grandmother served. My grandmother always made baked macaroni and cheese from scratch.
And since I’m the cook in the family he didn’t eat macaroni and cheese for a while.
I also grew up with macaroni and cheese being a side dish. I didn’t realize people ate it as a meal till I moved to the south. And they put extra things in it. Things like bacon, broccoli, tomatoes, ham, chicken etc. The only addition I will eat is lobster!
My original mistake with making lobster macaroni and cheese is that I thought I could just add lobster meat to my grandmother’s recipe.
After trying several lobster mac & cheese dishes at restaurants and some regular mac & cheese dishes (I only try them if they are baked). I began to pinpoint the differences I would need to do in order to create a recipe that worked for me.
This last time, I used langostinos because I had some in my freezer and they work well as a substitute for lobster in a pinch.
But use whatever you have.
Like I mentioned before, what’s important are the type of cheeses used and the liquid to solid ratio.
And just as with any recipe, play around with the ingredients. There are so many types of cheeses out there. Start with your favorites and go from there.
Remember it’s basically pasta, cheese and lobster. You really can’t go wrong with it.
- 1 lb pasta (such as elbow, rigatoni, penne, ziti etc)
- 4 tbsp of butter, plus extra for baking pan
- 1/4 cup of flour
- 1/4 tsp dry mustard
- 1/4 tsp course ground pepper
- 3 1/2 cups milk, room temperature
- 1 cup each of 2-3 cheeses of your choice (I use gruyere, gouda and parmesan)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp of thyme (optional)
- 1 lb of lobster meat, thawed if frozen
- 1/2 cup of breadcrumbs
- 1/2 cup of grated parmesan cheese
- olive oil
- whisk together, breadcrumbs, grated parmesan cheese, and 1/2 tsp of thyme if using. Set aside.
- Preheat oven to 350.
- Cook pasta according to package directions. Drain and put in a bowl with lobster meat and 1 cup of cheese (1/3 of each cheese). Set aside
- In a medium sauce pan, melt butter gently and whisk in flour. Cook for 2-3 minutes to remove the raw flour taste.
- Add in salt, pepper, dry mustard. Combine well.
- Add milk in 1/2 cup at a time while whisking constantly to remove any lumps that form. This is sometimes known as a white sauce or béchamel sauce.
- Once fully incorporated, let the sauce cook to thicken for 3-5 minutes.
- Slowly add in 2 cups of cheese (2/3 of each cheese). Whisk again to combine.
- Mix cheese sauce with pasta and lobster.
- Butter a baking dish or cast iron skillet. Gently pour macaroni and cheese into your baking dish. Top with breadcrumbs and drizzle with olive oil.
- Bake for 30 minutes.
- Let stand for 5 minutes
- Bon Apetit