Did you know that the macaroni and cheese recipe came from the thirteenth century in Italy? It was originally made with grated cheese. Fast forward to today and try this modernly simple and savory Lobster & White Truffle Mac for some sustenance satisfaction.
• 7 oz. Cavatappi pasta
• 4 oz. white cheddar cheese, diced into cubes (so that it melts evenly and quickly)
• 4 oz. yellow cheddar cheese, diced into cubes
• 4 oz. sweet cream
• 2.5 oz. Northern cold-water lobster meat
• 1 tbsp. fine diced green onion or scallions
• 1 oz. lobster bisque base
• 1.5 oz. Muenster cheese
• 1.5 tbsp. white truffle oil
• 1 tsp. toasted breadcrumbs
Preheat oven to 325 degrees F. In a large pot on the stovetop, bring two quarts of water to a boil. Once water reaches boiling point, drop dry pasta into water for eight minutes until pasta is al dente. Drain. Set pasta aside to cool. Warm cream under low heat (to avoid scorching the cream). Mix in cheeses and stir for five minutes until all ingredients are melted and incorporated. Add lobster bisque to the liquid ingredients and set sauce aside off heat. Mix cooked pasta with lobster and cheese sauce. Add scallions and Muenster cheese. Plate the pasta in an oven safe casserole dish and top off with truffle oil and breadcrumbs. Bake in a pre-heated oven for 20 minutes until golden brown and bubbly delicious and enjoy!
By Chef Michael Blum
I Heart Mac & Cheese