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Ingredients
- salt
- 1 lb macaroni
- 1 qrt whole milk
- 8 tbsp (1 stick) butter, divided
- 1/2 cup flour
- 4 cups grated gruyere cheese (12 ounces)
- 2 cups grated exgtra sharp cheddar (8ounces)
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
- 1 1/2 lbs lobster meat, 1/2 inch dice
- 1 1/2 cups bread crumbs
Directions
- preheat oven to 375
- bring large pot of salted water to boil, add the pasta and cook al dente, drain well.
- Heat milk in a saucepan, but don't allow it to boil. in the large pot, melt 6 tbsp of the butter and add the flour. cook over low heat for 2 min with a wisk to make a rouge, still stirring, add the hot milk and cook for 1 - 2 min until thickened and smooth, off the heat add the cheeses 1 tbsp salt pepper and nutmet and stir untl the cheese melts. stir in the cooked pasta and lobster. pile mixture into 6-8 gratin dishes.
- melt the remaining 2 tbsp butter, combine with the bread crumbs and sprinkle on top. bake for 30-35 min until sauce is bubbly and the pasta is browned on top
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 6 servings | |
| Calories 1028 | |
| Calories from Fat 418 | 41% |
| Total Fat 47.58g | 59% |
| Saturated Fat 27.17g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 943mg | 39% |
| Potassium 623mg | 18% |
| Total Carbs 84.93g | 23% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.1g | 3% |
| Protein 62.28g | 100% |
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