Ingredients
1 lb cavatappi
5 tbsp butter
1 lb cooked lobster, chopped into chunks (3 to 4 tails)
3 tbsp ap flour
2 ½ c whole milk
¾ c white cheddar, shredded
1 c gruyere, shredded
2 ¼ c white cheddar, shredded
1 c fontina, shredded
½ c parmesan cheese, shredded
for the chili panko topping
1 c panko crumbs
¼ c fried garlic
2 tbsp chili oil
2 tbsp shredded parmesan cheese
1 tbsp chives, chopped
lemon zest
salt
pepper
Tools
pot
whisk
baking dish
skillet
Directions
Step 1
Preheat the oven to 375°F. Cook the cavatappi to desired doneness; drain & set aside. In a pot, melt the butter over medium low heat. Once melted, sprinkle in the flour, whisking continuously until you have a paste; ~2 minutes. Add the milk; whisk until smooth. Add salt & pepper. Whisk. Simmer for 3-4 minutes until thickened. Reduce the heat to low. Slowly add in cheeses—white cheddar, gruyere, fontina & 1/2 cup of parmesan, one by one, stirring well.
1 lb cavatappi
5 tbsp butter
3 tbsp ap flour
2 ½ c whole milk
salt
pepper
1 c gruyere, shredded
2 ¼ c white cheddar, shredded
1 c fontina, shredded
½ c parmesan cheese, shredded
pot
whisk
Step 2
Fold in the pasta & lobster. Transfer to a baking dish. Top with 3/4 cup of white cheddar. Bake for 20 minutes or until bubbly. While baking, prepare chili panko topping.
1 lb cooked lobster, chopped into chunks (3 to 4 tails)
¾ c white cheddar, shredded
baking dish
Step 3
Sprinkle the chili panko topping over the mac & cheese then bake for an additional 5 minutes or until golden brown & slightly crisped. Garnish with chives, if desired—serve immediately.
for the chili panko topping
1 tbsp chives, chopped
Step 4
for the chili panko topping
Step 1
In a skillet, toast the panko crumbs over medium high heat until lightly browned, about 2 minutes. Remove the skillet from the heat, add chili oil & mix until crumbs are well coated. Add parmesan, fried garlic & lemon zest, to preference. Season with salt & pepper to taste. Mix again.
1 c panko crumbs
¼ c fried garlic
2 tbsp chili oil
2 tbsp shredded parmesan cheese
1 tbsp chives, chopped
lemon zest
salt
pepper
skillet
