Mac and cheese with lobster? You better believe it. What you won't believe is how easy and creamy this is!
If there is one thing that's fit for Valentine's Day, or really any cold February day, it's mac and cheese. But this mac and cheese is upping the ante.
Why? Well ... because I've added buttery lobster and fontina cheese. Oh yes I did.
And it is just as amazing as it sounds.
I'm so excited to tell you all about it, so let’s get cooking already!
Start with boiling some of your favorite pasta for the mac and cheese. I used this really fun shape and it works perfectly for holding all the glorious cheese sauce – but really any short-cut pasta will do.
While the pasta cooks, crush the crackers and add the crumbs and butter to a skillet to lightly toast.
Make the béchamel sauce and add in all the cheese. This one's a mix of fontina, gruyere, sharp cheddar and brie.
It is lobster mac and cheese, after all, so why not go all out?
Stir in the pasta.
Add the cooked lobster chunks and give the whole pot a big stir. Spoon the mac and cheese into either one big casserole dish or a few individual dishes for a more romantic feel.
Sprinkle with the toasted cracker crumbs, then place the dish(es) in the oven for fifteen minutes or so.
And that‘s it – easy peasy! Nothing left to do but devour this amazing big bowl of the creamiest, richest, most decadent mac and cheese ever. Seriously, it is so good.
On top of that, there's no doubt that you'll impress the very lucky receiver of this dish.
And if you're making it for yourself? Well, just consider yourself very fortunate. Now you don’t even have to share!
Just make it happen ... and then dig in.
To find more of Tieghan's recipes, visit her blog Half Baked Harvest and check out her Tablespoon profile, too!