- 1 (16 ounce) package uncooked elbow macaroni
- 1/4 cup butter, divided
- 2 shallots, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups milk
- 8 ounces white Cheddar cheese, shredded, divided
- 4 ounces Gruyere cheese, shredded, divided
- 4 ounces Brie cheese, rind removed, cubed, divided
- 2 teaspoons Dijon mustard
- salt and ground black pepper to taste
- 2 cooked lobster tails, peeled and coarsely chopped
- 1 1/4 cups panko bread crumbs, or to taste
- 1/4 cup grated Parmesan cheese, or to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain.
- Melt 3 tablespoons butter in a large saucepan over medium heat; stir in shallots and cook and stir until soft, about 3 minutes. Stir flour into shallot mixture and cook for 1 minute; whisk in milk. Bring milk mixture to a gentle boil, whisking constantly.
- Set aside a large pinch of the Cheddar cheese, Gruyere cheese, and a few cubes of the Brie cheese to use for topping. Stir Dijon mustard and remaining Cheddar cheese, Gruyere cheese, and Brie cheese into milk mixture; remove from heat and stir until all cheese is melted, about 2 minutes; season with salt and pepper.
- Stir macaroni and lobster meat into cheese mixture; pour into a baking dish.
- Whisk panko bread crumbs, Parmesan cheese, and reserved Cheddar and Gruyere cheese together in a bowl; sprinkle over the top of lobster mixture. Cut remaining 1 tablespoon butter and reserved Brie cheese into tiny pieces and scatter evenly over crumb mixture.
- Bake in the preheated oven until bubbly and golden, about 20 minutes.
04/11/2018
recipepes.com
Lobster Mac with Cheddar, Brie, and Gruyere, recipe
PT15M
PT1H
5
455 calories
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