Mac & Cheese Recipe
DISTINCTIVE BLEND OF ARTISINAL CHEESES, CAVATAPPI PASTA, ADD LOBSTER MEAT +10
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Ingredients
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Pasta
Cheese Sauce
Lobster (optional)
Method
Pasta Preparation
- 1
Cook the Cavatappi Pasta
In a large pot, bring salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
Cheese Sauce Preparation
- 2
Make the Roux
In a large saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly, until golden and bubbly.
- 3
Add Milk
Gradually pour in the whole milk while whisking continuously to prevent lumps. Cook for about 5 minutes, or until the mixture thickens slightly.
- 4
Incorporate Cheeses
Reduce heat to low. Add the shredded sharp cheddar, gruyère, and grated parmesan cheese to the sauce, stirring until melted and smooth.
- 5
Season the Sauce
Stir in the salt, black pepper, and paprika into the cheese sauce. Adjust seasoning to taste.
Combine and Serve
- 6
Combine Pasta and Cheese Sauce
Add the cooked cavatappi pasta to the cheese sauce and stir until well coated.
- 7
Add Lobster (optional)
If using, gently fold in the chopped lobster meat until evenly distributed throughout the mac and cheese.
- 8
Serve
Serve hot, garnished with additional grated cheese or paprika if desired.
