Ingredients
- Kosher Salt
- Vegetable Oil
- 1lb of elbow macaroni or cavatappi
- 1 quart of milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup of all purpose flour
- 12 ounces of Gruyere cheese, grated (4 cups)
- 8 ounces of extra-sharp cheddar, grated (2 cups)
- Seasonings of your choice
- 1/2 a teaspoon of Nutmeg
- 1 1/2 lbs of cooked lobster meat
- 1 1/2 cups of fresh white bread crumbs (5 slices, crusts removed)
Directions
- Preheat oven to 375 degrees F.
- Drizzle vegetable oil in a large pot of boiling salted water. Add pasta & cook according to directions on packaging. (6 – 8 minutes)
- Drain well
- Meanwhile, heat the milk in a small sauce pan, DO NOT BOIL.
- In a large pot melt 6 tablespoons of butter & add flour. Cook over low heat for 2 minutes, while stirring with a whisk.
- While still stirring, add the hot milk and heat for an extra 1 – 2 minutes until thickened & smooth.
- Turn off heat and add both types, of cheese, seasonings, & nutmeg.
- Add the cooked macaroni & lobster & stir well.
- Place the mixture into 6 – 8 different gratin dishes.
- Melt the remaining 2 tablespoons of butter & combine with the fresh bread crumbs sprinkle on top.
- Bake for 30 – 35 minutes, or until sauce is bubbly and the macaroni is browned on top.
Recipe Courtesy of: Food Network