Oven-Baked Lobster Mac & Cheese
Serves 6-8
Ingredients
- 1 lb. cavatappi, or pasta of choice
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 1/2 cup whole milk
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cup shredded white cheddar
- 1 cup shredded Fontina
- 1/4 cup shredded mozzarella
- 3/4 cup freshly grated Parmesan, divided
- 1/2 cup Panko breadcrumbs
- 1 tbsp. extra-virgin olive oil
Directions
- Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente, about 1 minute or 2 less than the package instructions, it will finish cooking in the oven. Drain the pasta and set aside.
- First you're going to make a roux. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Stir it often to ensure it doesn't burn or stick to the pan. Pour in milk and whisk until combined. Season with salt, and pepper. Let simmer until thickened, about 2 minutes.
- Remove pan from heat and stir in cheddar, Fontina, mozzarella, and 1/2 cup Parmesan (reserve remaining 1/4 cup) and whisk until smooth. Gently fold in pasta and lobster meat and transfer into a 9"-x-13" baking dish.
- In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta.
- Bake until bubbly and golden, 20-25 minutes.
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