Welcome to Ina Fridays!
Everyone loves mac and cheese and Ina has several versions in her repertoire, each one a winner......one of my favorites is her mac and cheese for adults which she refers to as a "grown up" mac and cheese...it has Roquefort plus two other cheeses AND bacon! I bet you've tried at least one of her recipes.
I turned to this one when my family was visiting last year....kind of a Florida-oriented mac and cheese, what with the lobster. (They really would have preferred a dinner of stone crabs. But.....$$$$$$!)
Everyone arrived hungry from their flight and started to dig in before I could take some decent photos. And then rather impatiently (you can see someone in the background in red) waited for me to snap just two. Not every good ones, either, as I didn't take the time to bring a piece of lobster to the front to show you! But you can trust me AND Ina...the lobster's in there and this is a great mac and cheese.
Lobster Mac and Cheese
2009, Ina Garten, All Rights Reserved
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
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.
Ina Fridays participants:
Alyce from moretimeatthetable.blogspot.com
Mireya from myhealthyeatinghabits.com
Nancy from mypicadillo.com
Veronica from mycatholickitchen.com
Linda from There and Back Again
Chaya from bizzybakes.blogspot.com
Ansh from spiceroots.com
Minnie from TheLady8home.com
Bhavna from justagirlfromaamchimumbai.com/B. from The Rocky MountainWoman
Ria from Ria's Collection
Linda from Tumbleweed Contessa
Peggy from Pantry Revisited