Pasta and cheese casseroles have been recorded as early as the 14th Century. However, it wasn’t until 1937 when Kraft made this delicious dish available in a box that macaroni and cheese really became a household staple. The simple combination of elbow noodles and gooey cheddar cheese has become a favorite of children and adults everywhere and since evolved to take on some creative regional variations. Don’t be afraid to think outside the box!
Because seafood rules in this kitchen, my made-from-scratch variation of the already succulent lobster mac and cheese bumps this creamy dish up a notch with the addition of fresh smoky gruyere cheese on top of extra sharp cheddar. It also adds an extra bit of seafood flavor to top off the delicate yet rich shellfish. When experimenting in the kitchen remember to always source the freshest ingredients possible and you’ll never be disappointed in your culinary creations. Enjoy!
Ingredients: (8 Servings)
- 1 ½ lb. fresh lobster meat
- 1 lb. spiral macaroni
- 14 oz. gruyere cheese, shredded
- 7 oz. Sharp Cheddar Cheese, shredded
- 1 qt. whole milk
- 8 tbsp. unsalted butter
- ½ c. all-purpose flour
- ½ c. bread crumbs
- 1 tsp. kosher salt
- 1 tsp. black pepper, fresh cracked
- ½ tsp. nutmeg
- ½ tsp. Florida Sport Fishing
Preheat oven to 325 degrees. On low heat, warm milk to a very slow simmer. In a separate saucepan, melt seven tablespoons of butter on low heat. Slowly add flour to melted butter and mix for three minutes to create a roux. Add warm milk and continue stirring until sauce thickens to a thick and creamy texture. Remove from heat, add cheese, salt, pepper, nutmeg and seafood seasoning. Mix well before adding cooked pasta and lobster meat. Transfer to an oven safe baking dish, sprinkle with breadcrumbs and bake for 30 minutes.