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
Servings: 4 people
- 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
- 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.
- 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.