Lobster Mac and Cheese

August 14, 2014

Okay, friends. This might be one of my favorite recipe posts of all time here on Shel's Kitchen. Lobster. Mac and Cheese. WHAT?! It so SO good. If you have ever eaten at a little place called Capital Grille or maybe The Bristol you may have seen this delicious decadence on the menu. Trust me, it is worth every penny and every calorie! Admittedly, this is a special occasion recipe. The lobster (which I bought at Costco!) is a splurge and, in my world, the gruyere cheese is a splurge

1 lb. campanelle pasta (penne, cavatappi or even elbow macaroni would work too - I just wanted the pasta to be a special shape!)
Salt
1 quart whole milk
8 T. unsalted butter, divided
1/2 c. all purpose flour
12 oz. gruyere cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
1/2 t. black pepper
1/2 t. nutmeg
1 lb. cooked lobster meat, cut into bite sized pieces
1 1/2 c. fresh bread crumbs (5 slices, crusts removed)

Preheat the oven to 375. Bring a large pot of water to a boil and season liberally with salt. Add the pasta and cook according to the package directions. Drain well, put the pasta back in the pot and set...
See the full directions on my site

Nutritions

Calories
464

Sodium
516mg
21% DV

Fat
18g
29% DV

Protein
16g
33% DV

Carbs
55g
18% DV

Fiber
4g
17% DV

Pasta