Ingredients
- 1 pound dry medium shell pasta (or cavatappi)
- 4 cups whole milk
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 12 ounces Swiss cheese (grated, 4 cups, Ina's recipe was made with Gruyere cheese)
- 8 ounces cheddar cheese (grated, 2 cups extra-sharp cheddar)
- 1 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper (or to your taste)
- 1 1/2 pounds cooked lobster meat
- FOR TOPPING
- 2 cups breadcrumbs (fresh, from white bread crumbs, about 6 slices, crusts removed)
- 2 1/2 tablespoons melted butter
How to Make
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Step 1: Preheat the oven to 375 degrees F.
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Step 2: Cook the pasta according to the directions on the package. Drain well.
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Step 3: Meanwhile, heat the whole milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook about 2 minutes until thickened and smooth. Remove from the heat, add the Gruyere (or Swiss cheese) cheddar, 1 teaspoon seasoned salt, pepper, garlic powder and nutmeg. Add the cooked macaroni and lobster and stir well.
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Step 4: Place the mixture in 6 to 8 individual gratin dishes.
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FOR THE TOPPING
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Step 5: Melt the remaining 2 tablespoons of butter, combine 2 1/2 tablespoons of melted butter with the fresh bread crumbs, then sprinkle on the top.
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Step 6: Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
We hope you enjoy this recipe!
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