Final Post: Maine-Style Mac & Cheese, plus With Lobster


After 14 years, this is this blog’s final post. People don’t read blogs like they used to. So without further ado, here’s a final recipe. Enjoy.

Maine-Style Mac & Cheese, plus With Lobster

Lobster Macaroni & Cheese in the Maine style according to dishes served in the state, with Cavatappi corkscrew noodles and cheese from Vermont
Cook Time25 mins
Course: Main Course
Cuisine: American, Maine
Keyword: cavatappi, Lobster, macaroni & cheese, Maine
Servings: 4 people

Ingredients

  • 1 lb cavatappi or Cellentani™ (a.k.a. “corkscrew”) pasta, dried Use medium shells, aka "mezzo conchiglie", or elbow macaroni if cavatappi is unavailable
  • 3 cups milk, whole or raw raw milk is legal for sale in Maine
  • 6 Tbsp butter not margarine
  • 6 Tbsp Wondra™ quick-mixing all purpose flour
  • 3/4 tsp dry mustard
  • 1/2 cup Vermont sharp cheddar cheese, finely shredded
  • 1/2 cup Gouda cheese, finely shredded
  • 1/2 cup Gruyere cheese, finely shredded
  • sea or Kosher salt
  • white pepper, ground
  • 2 cups Parmesan cheese, finely shredded for topping
  • 1 lb lobster meat, warm

Instructions

  • Prepare the pasta according to its instructions, ensuring it’s al dente when finished.
  • While the pasta is cooking, add the milk, butter, and flour to a 2-quart saucepan and bring to a boil over medium heat, stirring constantly.
  • Allow the sauce to boil for 1 minute, stirring constantly, reducing the heat as needed to prevent scorching.
  • Remove from the heat. Whisk in the dry mustard, and the Vermont sharp cheddar, Gouda, and Gruyere cheeses, then whisk until smooth.
  • Add the sea or Kosher salt and white pepper to the sauce to taste.
  • Drain the pasta (be sure to toss it to get all the water from inside the noodles) and pour it into a large mixing bowl.
  • Fold a serving-spoon portion of the sauce with the warm lobster, enough to sauce the lobster meat with a thin coating.
  • Fold the remainder of the cheese sauce into the pasta.
  • Plate the Mac & Cheese topped with the sauced lobster meat, followed by the shredded Parmesan cheese.

Notes

  • To rejuvinate leftovers of this dish, stir in about 1/2 cup whole milk for half what the recipe makes, and reheat in a pot over medium heat until just heated through. Do not microwave, as doing so will destroy the texture.
  • This recipe was adapted from the cheese sauce recipe on the Wondra™ container.
  • “Wondra™” is a Registered Trademark of General Mills.
  • "Cellentani™" is a Registered Trademark of Barilla.

3 Comments

Add a Comment
  1. Sorry this is the last one. I’ve enjoyed reading them. Thanks for keeping it this long. I know it’s a bit if work and I have appreciated it! Thanks!

  2. NOOOOOOOOOOOOOOOOOOOOOO!
    Please say it isn’t true. I LOVE reading your recipes and stories!
    I repeat…
    NOOOOOOOOOOOOOOOOOOOOOO!

  3. We will miss you. Thanks for the final recipe! Our restaurant has mac anc cheese, but no lobster added. That would be wonderful if we did something like that.

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