lobster mac n cheese

Ingredients

7 Tbs. unsalted butter; more for the baking dish

1 c breadcrumbs

salt and black pepper

1/3 c all-purpose flour

4 c milk

2 c grated xtra sharp white cheddar

1/4 teaspoon of cayenne

pinch nutmeg

1 teaspoon dry mustard

1 lb. elbow pasta

two lobster tails, steamed, shelled, and meat cut into 1” pieces

2 tsp. finely chopped flat-leaf parsley, for garnish

Directions

Heat the oven to 425*

Lightly butter a 3-quart ovenproof dish and set aside.

Melt 2T of the butter in a skillet over medium heat, add the breadcrumbs, and swirl to coat with butter. Cook the breadcrumbs for 2 mins, or until browned.

In a large saucepan, melt the remaining 5T butter over medium-low heat. Whisk in the flour and cook, whisking constantly, for 2 mins to make a roux. Whisk in the milk in a slow, steady stream, whisking constantly for about 3 mins. When it comes to a simmer, stir in the cheese, cayenne, nutmeg, and mustard; season with salt and pepper to taste. Remove from the heat and cover.

Boil a large pot of water, season with salt, and cook the pasta as directed on the package instructions. Drain the pasta and pour into a large bowl. Add the cheese sauce and lobster meat; mix well. Transfer to the prepared dish. Sprinkle the breadcrumb topping evenly over the macaroni. You don’t have to use all the breadcrumbs. Bake, uncovered, for 20 to 30 minutes, or until golden brown. Let cool for 5 minutes before serving. Garnish with the parsley and serve.