Happy Tasty Tuesday!
August 31st is International Bacon Day, and as bacon lovers, Chef Rick thought it was the perfect time to show you how to make a Summer favorite… Bacon and Lobster Mac and Cheese! A mixture of cheeses, macaroni, along with bacon and big chunks of lobster meat makes this dish ridiculously luscious.
Let’s get cooking!
1 Pound Penne, Cavatappi or Elbow Macaroni
1 Quart Milk
6 TBSP (1 stick) Unsalted Butter, Divided
1/2 Cup All-Purpose Flour
12 Ounces (4 Cups) Gruyere Cheese, Grated
8 Ounces (2 Cups) Extra-Sharp Cheddar, Grated
2 TSP Salt
1/2 TSP Freshly Ground Black Pepper
2 TSP Granulated Garlic
1/2 TSP Nutmeg
1 1/2 Pounds Cooked Lobster Meat
10 Slices Bacon, Cooked and Chopped
1 1/2 Cups Fresh White Bread Crumbs (5 slices, Crusts Removed)
2 TBSP of Salt, Pepper & Garlic to Taste
Preheat the oven to 400 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2-3 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere and Cheddar cheese. Add the cooked macaroni, lobster and bacon, stir well. Add salt, pepper garlic, and nutmeg. Place the mixture in casserole dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 15-30 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top.