Rumor has it, there is a big-ish football game on the TV in a little while. Rumor has it that the New England Patriots are playing in it. I’m a New Englander. I might care about the game.
So while I am sure there are lots of appetizer and snack food recipes going around today, I thought I would make something with an ode to where I live: Lobster Mac + Cheese. Maine Lobster. Vermont Cheddar. Made in Massachusetts. OK, that’s half of the New England States represented. Best I could muster.
And the Mac + Cheese? It’s yummy. 🙂
1 pound spoon-sized pasta (I used torchietti, but rotini would be another option)
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons all purpose flour
2 cups milk
1/2 cup heavy cream
2 teaspoons Dijon mustard
8 ounces white cheddar, grated
4 ounces Gruyère, grated
2 cups sharp cheddar, grated
salt + pepper, to taste
the meat of 2 cooked lobsters, coarsely chopped (about 1 pound)
1 tablespoon chives, chopped (optional)
Preheat oven to 350F. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and return to stockpot.
Melt butter over medium heat in large saucepan. Once melted, add shallots and sauté until soft. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, Dijon, both cheeses, salt, and pepper. Remove pan from heat. Stir together until all cheese is melted. Mix in pasta and lobster.
Pour into a large baking dish. Bake until golden. This will take about 20–25 minutes. Serve with chives on top (optional).