Lobster Macaroni Cheese
rating (21 votes)
Master this classic with Phil's truly indulgent recipe for mac 'n' cheese.
200g dried macaroni
1 medium onion, peeled and very finely chopped
2 tbsp olive oil
40g butter, softened
30g plain flour
175g grated Cornish Kern or strong Cheddar
pinch or two of nutmeg
1 level tbsp English mustard
1/2 10g vegetable stock cube
4 tbsp chopped fresh basil
250g lobster meat, roughly chopped
freshly milled pepper
4 slices white bread, crusts removed and made into crumbs
streaky bacon, finely chopped
Cook the macaroni in plenty of boiling water, until just cooked, then drain well, add a tbsp oil to stop the pasta sticking together.
Warm the olive oil and add the onion and cook for 5 minutes to soften.
Add the milk, stock cube then bring to the boil.
Meanwhile mix the butter and flour together, to form a paste.
Once the milk is boiling, turn down the heat to a simmer, then whisk in the butter and flour mixture, and cook for 2 minutes.
Take off the heat and stir in 125g of the cheese and the cooked macaroni.
Add a pinch or two of nutmeg, mustard, pepper, salt and the chopped basil.
Stir in the Lobster and crispy bacon.
Spoon into an ovenproof dish, top with the 50g grated Cheddar and the breadcrumbs then brown under a hot grill or in the oven for about 10 minutes.
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