- 1 (16 ounce) package cavatappi (corkscrew pasta)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 pint heavy whipping cream
- 2 (8 ounce) packages shredded Swiss cheese, divided
- 2 (8 ounce) packages shredded sharp Cheddar cheese, divided
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 12 ounces chopped cooked lobster meat
- 1/4 cup lobster cooking liquid
- Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium-low heat. Stir in flour until a paste forms, about 2 minutes. Stir in heavy cream slowly; cook until heated through, 3 to 5 minutes. Add 1 package Swiss cheese and 1 package Cheddar cheese; stir until melted, about 2 minutes. Season sauce with nutmeg, salt, and pepper.
- Combine cooked pasta, sauce, lobster, and lobster cooking liquid in a large bowl. Stir in half of the remaining Swiss cheese and Cheddar cheese. Transfer to a 9x13-inch baking dish. Sprinkle remaining Swiss cheese and Cheddar cheese on top.
- Bake in the preheated oven until cheeses are melted and bubbly, 20 to 30 minutes.
05/30/2019
recipepes.com
gooey lobster mac and cheese, recipe
PT15M
PT1H
5
455 calories
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