I figured it was time for a new mac and cheese recipe. While I absolutely love the Panera Copycat Mac and Cheese (not just the taste but also how easy and quick it is to make), sometimes a special occasion comes along, and you need something a little nicer.  This lobster mac and cheese is perfect for a special occasion.

I saw Ina Garten make this recipe probably well over a year ago and I've seen it all over the Internet but never made it-the main reason because I could not find lobster meat anywhere.  I really did not want to purchase whole lobsters, cook them and peel them, so when I went to Wegmans and saw that they had lobster meat for sale, you can bet I bought that right away! Although in all honesty, if I wouldn't have found the meat I still would've probably eventually made this.

This lobster mac and cheese is very decadent.  A little goes a long way and I did find that even though I cut back on the original recipe, we still had a ton of leftovers (not really a bad thing I know).  This was really good and definitely worthy of an occasion-or just a nice Saturday night dinner at home.  The smell of the cooked Gruyere can get a little strong, so I would recommend either opening your windows or lighting a candle while this cooks.

Lobster Mac and Cheese

1 pound cavatappi, elbow macaroni or small shell pasta
1 quart whole 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)
Kosher salt
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

Preheat the oven to 375 degrees F.

Cook the pasta according to package directions. Drain well.

Meanwhile, heat the milk (not to boiling) in a small saucepan. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. While whisking, add the hot milk and cook for a minute or two more, until mixture is thickened and smooth. Remove from heat and add the Gruyere, cheddar, 1/2 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 or one large oven safe casserole dish.

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.

Source: Slightly adapted from Ina Garten Foolproof

Read the original on: Simple Gourmet Cooking