Lobster Macaroni and Cheese with Maille Au Vin Blanc Mustard

April 26, 2014

A luxurious mac and cheese dish, using a fancy mustard with mild heat. You could substitute shrimp, or omit the shellfish completely, if you prefer.

450g elbow macaroni pasta
1 stick (4 oz) butter
2 garlic cloves, minced
1/2 cup flour
1 tsp dried thyme, divided in half
1/2 cup white wine
1 can evaporated milk
4 cups 2% milk
2 teaspoons paprika
2 tablespoons Maille Au Vin Blanc mustard
1/4 teaspoon cayenne pepper
8 ounces cheddar cheese, grated
8 ounces Monterrey jack cheese, grated
Salt & pepper (to taste)
3 lobster tails, cooked and shelled
2 cups Panko (Japanese breadcrumbs)

Preheat oven to 350 degrees. Drop the pasta into boiling, salted, water and cook until almost tender, about 8 minutes. Do not fully cook the pasta; it should have just a touch of firmness when tested. Drain...
See the full directions on my site

Nutritions

Calories
547

Sodium
467mg
19% DV

Fat
18g
29% DV

Protein
23g
46% DV

Carbs
69g
23% DV

Fiber
5g
20% DV

Baked