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White Lobster Mac & Cheese
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|1/4 c.||all-purpose flour|
|2 1/2 c.||whole milk|
|Freshly ground black pepper|
|1 1/2 c.||shredded white cheddar|
|1 c.||shredded Fontina|
|3/4 c.||freshly grated Parmesan, divided|
|1 lb.||cooked lobster, roughly chopped|
|1/2 c.||Panko breadcrumbs|
|1 tbsp.||extra-virgin olive oil|
|1/4 c.||freshly chopped parsley, for garnish|
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Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9"-x-13" baking dish.
In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.