I think that Mac & Cheese has to be the universal definition for comfort food. There are so many different variations to this dish, but there is something truly naughty about adding lobster to it. In 1802, Thomas Jefferson served mac & cheese to his guests at the white house, which jump started the dishes popularity. It has since evolved, and now is made with almost anything but the kitchen sink! I believe, being a cheese addict, that this is one of cuisine’s great inventions, adding lobster to it, is just… oh yeah.
serves 4 – 6
1 lb. small shells “conchiglie” pasta or macaroni
1/4 cup butter
1/4 cup flour
2 cloves garlic (minced)
5 cups milk (3.25%)
1/2 cup white wine
salt and pepper (to taste)
1 cup sharp cheddar cheese (grated)
1 cup gruyere cheese (grated)
1 cup Romano cheese (grated)
2 cups cooked lobster meat (canned or fresh)
2 – 3 cups panko bread crumbs
For the Mac & Cheese
Preheat oven to 400 C
Cook shells in salted boiling water until almost cooked (firm but tender) strain and reserve.
in a large pot, melt butter and add flour and garlic and cook until foamy and fragrant, do not brown.
Whisking constantly add white wine. Reduce liquid by 1/2, stirring frequently.
Whisking constantly, add milk one cup at a time until all incorporated and smooth. Cook for 10 – 15 minutes or until thick and creamy.
Off the heat, whisk in the nutmeg, cheese, salt and pepper and lobster meat.
Add the reserved pasta to the sauce and fold to combine.
Turn the mixture into an oven proof dish, sprinkle the top of the mac & cheese with the panko bread crumbs. Bake until the top is crusty and brown and the mac and cheese is bubbly. Approximately 15 – 20 minutes.
Spoon some of the mac & cheese into bowls and sprinkle with chopped chives