It’s that time of year again – I’m teaming up with my friends at Cabot Creamery to bring you Ina’s Lobster Mac and Cheese, combining fresh Maine lobster with my favorite cheese!
Over a pound of cheese goes into this beauty, starting with Cabot’s seriously sharp cheddar. This time, I swapped the Gruyère for Cabot’s gouda – who knew Cabot made gouda!? It melts beautifully into a béchamel that’s seasoned with salt, pepper, and a pinch of nutmeg.
Then comes the cavatappi – Ina says you can use elbow pasta, but let’s be honest: cavatappi is the superior mac and cheese shape. Add in 1.5 pounds of lobster meat, pour everything into gratin dishes, and top with buttery fresh breadcrumbs.
Bake until golden and bubbling, and you’ve got an absolute dream bowl.
Episode: Perfect Pasta
Rating: 5/5
How Easy Is That: Easy
Store Bought Is Fine: Cavatappi
Good Ingredients: Gruyere, extra sharp cheddar
Recipe on Food Network Online.
