[1] The recipe for this luxurious Mac & Cheese recipe is below photo © Cambria Style).

[2] Don’t want to cook? Buy a good frozen mac & cheese (photo © Blake’s All Natural Foods).

[3] A full-bodied white wine like Chardonnay pairs well with mac & cheese (photo © Tillamook Dairy Co-Op).

[4] Some like it hot: This Lobster Mac & Cheese recipe includes cayenne chiles (photo © Melissa’s Produce).

[5] Buy ramekins or small gratin dishes for individual presentations of mac & cheese (photo © DeLallo).

July 14th is National Macaroni & Cheese Day. We love mac & cheese, and have published 19 recipes, including two for luxurious Lobster Mac & Cheese:

 
So why publish a third Lobster Mac & Cheese recipe?

Because we love it! And each recipe varies: by the cheeses, seasonings, and macaroni shapes used.

So join us in Lobster Mac & Cheese Recipe #3, and check out all of the other mac & cheese recipes.
 
 
IS IT TIME FOR A MAC & CHEESE PARTY?

Yes!

Make four or five different recipes. Make one yourself and delegate the rest.

Add a big salad with vinaigrette and lots of white wine and beer.

After all that rich mac & cheese, serve a light dessert: fruit salad or sorbet. Or fruit salad topped with a scoop of sorbet!
 
 
> The history of macaroni and cheese.
 
 
RECIPE: LOBSTER MAC & CHEESE #3

This recipe is from Cambria Style, a luxury lifestyle magazine from Cambria, the nation’s leading producer of elegant, American-made quartz surfaces.

It differs from most mac & cheese recipes with the addition of fresh herbs. The Dijon mustard is also a flavorful touch.

Serve this mac with a crisp Chardonnay.

If you’re on a budget, you can use crumbled bacon instead of the lobster, adding it as a topping.

Or, for a creative “surf and turf,” add the crumbled bacon on top of the recipe.

Here are more modern surf and turf recipes.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 375°F. In a Dutch oven or a large pot, melt the butter, add shallots, and cook until translucent, 1–2 minutes. Add the flour and whisk until the shallots are coated, 1 minute.

2. ADD the milk, whisking constantly, and bring it to a slight boil. Whisk until thickened and smooth. Add the heavy cream and Dijon mustard.

3. TURN OFF the heat and add the cheeses, salt and pepper, and nutmeg; stir until melted. Add the cooked pasta and lobster.

4. PLACE the mixture in one large or multiple individual oven-safe gratins. Top with buttered bread crumbs.

5. BAKE for 30 minutes. Turn the oven to broil, and cook until the mac and cheese is bubbling and the topping is nicely browned, 4 minutes.

6. TOP with freshly chopped chives, Italian parsley, and dill.
 
Variation: Mix in some smoked Gouda for some of the Cheddar. It will add extra depth of flavor.
 
 
 
 

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