Cooking with Anna

Lobster Mac and Cheese

Ingredients: 

Vegetable oil

1 lb. elbow macaroni

1 gt. milk

8 tablespoons or 1 stick unsalted butter                                                      

1/2 cup all-purpose flour

12 ounces or 4 cups grated Gruyere cheese                                                                                                                         

8 ounces or 2 cups grated extra sharp Cheddar cheese                                                                                            

1/2 teaspoon of freshly ground pepper

1 tablespoon salt

1/2 teaspoon nutmeg

1 1/2 lbs. cooked lobster meat

1 1/2 cups of fresh white bread crumbs (5 slices, crust removed)

Directions: 

Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Serve.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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