Lobster macaroni cheese

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy
Salt
Vegetable oil
500g cavatappi or elbow macaroni
1L milk
110g unsalted butter, divided
100g plain flour
350g Gruyere cheese, grated
250g extra-mature Cheddar cheese, grated
1/2 tsp freshly ground black pepper
1/2 tsp nutmeg
750g cooked lobster meat
120g fresh white breadcrumbs (5 slices, crusts removed)
1) Preheat the oven to 190C/Gas mark 5. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

2) Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 90g of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

3) Off the heat, add the Gruyere, Cheddar, 1 tbsp salt, the pepper and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

4) Melt the remaining 30g of butter, combine with the fresh breadcrumbs 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. Serve warm.

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