Lip Smackin' Mac and Cheese
This easy weeknight dinner idea combines the best of both worlds fresh seafood for summer dining and creamy mac and cheese comfort food. Lip Smackin' Mac and Cheese is something your whole family is sure to love. It's great for everyone from sophisticated diners to kids who just can't get enough of smooth and creamy mac and cheese.
Ingredients
- 6 tablespoon butter, plus more for dish
- 5 1/2 cup milk
- 1/2 cup flour
- 1/2 cup salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly grated black pepper
- 1/4 teaspoon cayenne pepper
- 6 1/2 cup old sharp cheddar cheese, grated
- 1 pound elbow macaroni
- 8-10 ounces cooked lobster claw meat, torn into bite sized pieces
- Parsley for garnish
Instructions
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Preheat oven to 375 degrees F. Butter an 8×11” and an 8×8” casserole dishes or one larger pan or small cast iron pans set aside.
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In a medium saucepan heat the milk. Fill a large pot with salted water and place on high heat.
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In another medium saucepan melt the 6 tablespoons butter and then add the flour, stirring and cooking of 1 minute
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Whisk in the hot milk slowly and continue cooking and whisking until mixture bubbles and thickens. Remove from heat.
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While the milk mixture is still hot. Whisk in the salt, nutmeg, black pepper and cayenne pepper and 5 cups of the cheddar. Stir well with a wooden spoon until cheese melts. Set aside.
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When water has come to a boil, add the macaroni and cook until 2-3 minutes less than manufacturer’s directions. You want this more underdone than al dente. Drain and rinse in a colander. Stir into cheese sauce.
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Pour into prepared dishes, and sprinkle with remaining cheese. Bake for 45-60 minutes for the large pans and 20-25 minutes for smaller. In the last 5 minutes place the lobster claw meat on top. Remove from oven and let cool for a couple of minutes. Garnish with parsley and serve.