well here’s quite a decadent recipe, but it’s easy to make if you’ve made homemade mac before.

i’m not saying this one’s good for you, but here’s an indulgence.

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lobster mac & cheese

this is adapted from the neelys and ina garten.

prep time: 15 min | total time: 75 min | serves: 4-6

what you need:

• box of macaroni (or whatever pasta you prefer)
• 1 qt of milk
• vegetable oil
• 4 tablespoons unsalted butter
• 2 cloves garlic, chopped
• 1/2 cup AP flour
• 12 oz Gruyere cheese, grated
• 8 oz sharp-Cheddar, grated
• 2-3 lobster tails, meat removed and chopped
• 1 1/2 cups bread crumbs
• salt, pepper, red pepper, cayenne, paprika

get it done:

• heat oven to 375°F. spray 13×9-inch baking dish with cooking spray.
• meanwhile, cook pasta, drain, and set aside.
• heat the milk in a small saucepan, but don’t boil it. (warm milk will quicken the cooking process)
• in a large pot, melt the butter and garlic, and add flour. cook on low for 2 minutes while stirring.

• add the hot milk and cook for another minute or so until thickened and smooth
• take off the heat and add the cheese and seasonings – stir in the cheeses a handful at a time and combine well each time before adding more
• add the cooked macaroni and lobster and stir well

• fill the casserole dish evenly
• sprinkle bread crumbs on top and bake for 30-35 minutes until sauce is bubbly and top is browned
• let it rest for 10 minutes or so before serving. enjoy!