Canada seems to be cold for nine months of the year, and a quick dish like this one always comes in handy when you want to stay warm. In my opinion, mac ’n’ cheese has to be made with old-school macaroni noodles like momma used to use.
Recipe by Chef Matt Dean Pettit and taken from “The Great Lobster Cookbook” ©2014 Penguin Random House Canada.
ingredients
directions
Finely chop the lobster meat and place it in a bowl. Set aside.
Preheat the oven to 375ºF.
In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 1 minute. Whisk in the milk until the mixture is smooth. Bring to a simmer, continuing to whisk until it has thickened. Sprinkle with the nutmeg, seafood seasoning, and a pinch of salt and pepper. Stir in 1 cup of the cheese until it has melted and the sauce is smooth.
In a large saucepan of boiling salted water, cook the pasta for 6 to 7 minutes, or until it is al dente. Drain and return to the saucepan. Stir in the cheese mixture and add the lobster meat. Mix thoroughly.
Transfer the pasta and sauce to an 8- x 12-inch baking dish. Top with the breadcrumbs and remaining 1 cup of of the cheese. Bake for 15 minutes, or until the cheese is bubbly and brown. Serve immediately.