Serves: Makes 4 to 6 servings
- 5 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 2 ½ cups whole milk
- Kosher salt
- ¼ teaspoon dry mustard
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon black pepper
- 3 cups freshly grated extra-sharp Cheddar cheese
- ½ cup grated Parmesan cheese
- 1 pound elbow macaroni
- 1 pound lobster meat
- 1 cup coarse fresh bread crumbs
Procedures:Fresh lobster adds sophisticated richness to creamy-sharp cheddar, pasta and buttery crumb-topped goodness.
Preheat the oven to 375-degrees and position an oven rack in the middle.
Melt 3 tablespoons of the butter in a medium, heavy-based saucepan over medium heat. Add the flour and whisk until smooth, cook for 2 to 3 minutes, whisking frequently. Slowly pour in the milk, whisking vigorously. If the sauce gets lumpy; just keep whisking until smooth. Lower the heat and simmer for 7 to 8 minutes, whisking frequently, until creamy and smooth. Add the mustard, nutmeg, black pepper, and 1-½ teaspoons of salt.
Take the pan off the heat and add 2 ½ cups of the Cheddar and half of the Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Taste and add more seasoning if you like. It should be well salted, as the sauce will flavor the macaroni.
Meanwhile, bring a large pot of water to a boil and add 2 tablespoons of salt. Boil the macaroni according to the package directions. Drain well, return to the pot, and toss with the sauce and lobster meat until thoroughly coated and incorporated. Transfer into a baking dish. Sprinkle with the remaining Cheddar and Parmesan.
Melt the remaining 2 tablespoons of butter and toss with the bread crumbs; distribute over the macaroni. Bake until the topping is browned and the macaroni is hot, about 20 minutes. Let rest for about 10 minutes before serving.