About: Chef Jeff Rossman’s decadent take on American comfort food is epitomized in his Lobster Mac’n’Cheese. Whether seeking a refined twist on a classic family dinner, a refreshing side for the holidays, or a new dish to impress at dinner parties and potlucks, this rich and indulgent take on traditional mac’n’cheese is a crowd-pleaser.
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Macaroni 'n' Cheese
Preheat oven to 350.
In a small to medium stockpot, boil water and cook the pasta until just past al dente. (you don’t want it chewy, but you don’t want mush either) Put milk in a medium saucepot on medium heat. Melt butter in another small saucepot and whisk in flour to make a roux. Once butter and flour are combined, add to the hot milk and whisk continuously until fully combined. After milk mixture begins to thicken, add the cheese and whisk to combine until cheese is fully melted. Add salt and pepper. Turn off heat and wait for the pasta.
Once pasta is cooked, strain and place into a large mixing bowl and combine with the cheese mixture (mournay sauce). Use nonstick spray on a 10x13 casserole dish and put the pasta mixture into the dish. Bake at 350 for about 20 minutes or 30 minutes if you like it a little crispy.
Spoon the lobster meat mixture over the macaroni 'n' cheese and serve.
Lobster (Meat and Stock)
While you wait for the macaroni in the oven, put the heavy cream and lobster stock in a medium saucepot on medium-high heat and let boil to reduce the liquid. (watch your boil…cream tends to boil over and make a HUGE mess) Once cream has reduced and appears thick, add the lobster meat. Season with salt and pepper.
1 1/2 lb. mini penne (pennetti) pasta
3 C. heavy cream
1 qt. milk
1 C. reduced lobster stock
2 oz. butter
1 lb. cooked lobster meat
2 oz. all-purpose flour
1 pinch salt, to taste
9 oz. grana padana, pecorino, parmesan, brie, fontina
1 pinch black pepper, to taste
2 Tbsp. kosher salt
1 Tbsp. black pepper
1 batch of lobster meat and stock (see below)