INGREDIENTS :
300 g Elbow Macaroni ( I like to use Barilla brand- just a personal favorite )
2 Lobsters fully cooked and cut into big chunks (keep the shells and other parts to make a great Lobster Bisque)
1/4 cup of butter unsalted
2 Tbs of flour
2 cups of warm milk
4 cups of grated cheese combined ( I used white cheddar, Swiss Emental and Gruyere)
Few sprigs of thyme leaves
salt and pepper to taste
Pinch of nutmeg
Panko bread crumbs (optional to your liking )
METHOD :
Cook Macaroni according to instructions until al dente- Keep aside
Heat butter in a pan
Add flour and cook until slightly brown
Slowly add the warm milk (if cold milk is used sauce will be lumpy)
Whisk until it turns into a smooth paste (not too thick - add more milk if required)
Add nutmeg , thyme leaves, pepper
Now add the cheese and mix well until completely melted - Add salt only if required
Add the pasta and lobster and stir well to coat
Pour into individual casserole dishes (or a medium sized one)
Ready to eat as is or if you wish , sprinkle panko breadcrumbs on top and broil on high for 2-3 mins until bubbly
NOTES :
It is sometimes daunting to look for cheese that does not contain Rennet (animal based enzymes ). However, a lot of brands now use bacterial culture as opposed to Rennet such as Agropur
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