I was trying to decide what would be the best dinner recipe to share for New Year’s. I found everything from spaghetti with a caviar sauce to cookies that you can literally open up to find new year’s messages in. And they all looked so super fancy and super time consuming. So, I’m going to fall back on an old favorite which is only kind of time consuming, Lobster Mac and Cheese. It calls for 1 ½ pounds of lobster meat, but that seems excessive. I’d go with half a pound and maybe toss in a can of crab meat. Outside of that, you need noodles, a couple fancy cheeses, bread crumbs, and nutmeg. Yes, nutmeg, All in all, it should take less than an hour, half of that waiting for it to bake. Plus, it makes great leftovers.
Ingredients
- Preheat the oven to 375 degrees F. Add the oil to a large pot of boiling salted water, add the pasta and cook al dente according to the directions on the package. Drain well. Heat the milk in a small saucepan, but don’t allow it to boil. In a large pot, melt 6 tablespoons of the butter and add the flour. Cook over low heat for 2 minutes, stirring constantly with a whisk. Still whisking, add the hot milk and cook for 1 to 2 minutes, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper and nutmeg and stir until the cheese melts. Stir in the cooked pasta and lobster. Pile the mixture into 6 to 8 (2-cup) gratin dishes. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake for 30 to 35 minutes, until the sauce is bubbly and the pasta is browned on top.