I have a confession, I am so over Halloween this year. Am I the only one? Instead I find myself ready for the cooler weather, holiday season and lots of comfort food! So when my mother in law went to Maine last weekend and brought us back two delicious cooked lobsters I thought that it would be the perfect opportunity to whip up some Lobster Mac and Cheese. See below for the recipe inspired by the Barefoot Contessa.
- 1 tablespoon Kosher salt
- Olive Oil
- 1 pound GF elbow macaroni
- 1 quart milk (4 cups)
- 8 tablespoons unsalted butter (1 stick), divided
- ½ cup GF flour
- 12 ounces extra-sharp Cheddar, grated (4 cups)
- 8 ounces white Cheddar, grated (2 cups)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon nutmeg
- 1½ pounds cooked lobster meat, diced
- 1½ cups fresh bread crumbs (about 5 slices white bread, crusts removed)
- 2 cloves garlic, minced
- Preheat the oven to 375 degrees F.
- Add a splash of Olive Oil to water and cook pasta according to directions for al dente
- To make the roux: In a large pan, melt 6 tablespoons of butter and add flour. Cook over medium-low heat for 2 minutes, stirring with a whisk. Once a smooth mixture has formed, add in the milk and cook for a minute or two more or until roux is thick. Stir in the Cheddars, salt, pepper, and nutmeg. Fold in the cooked macaroni and lobster. Place the mixture in baking dish.
- Melt remaining 2 tablespoons of butter with garlic and combine with bread crumbs, and sprinkle over top of mixture. Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.