Mac ‘N’ Cheese with Lobster and Bacon

CHICOPEE, Mass. (Mass Appeal) – Every once in a while it’s OK to indulge in something that’s sinfully delicious! Chef Chi Cuong Huynh, Amherst College Dining Services and local cook Michelle LaPlante showed us how to make a creamy decadent Lobster Mac and Cheese.

Mac ‘N’ Cheese with Lobster & Bacon

1 lb. Cellentali Pasta
1 tbsp salt
24 oz. milk
24 oz. heavy cream
1/2 tbsp black pepper
8 oz. cheddar cheese
8 oz. lobster meat
3 oz. cooked bacon
1/3 C. panko crumbs

Bring the milk and heavy cream to a medium low heat, knob set between 3 – 4 on electric stove, in a large sauce pan; add Macaroni and salt; cook them by stirring with a spatula as you would cook them in boiling water. Do not cover the pan; it will bring more liquid to the mixture.
Stir well from bottom to wall. With that brand, the cooking time is about 12 minutes, with a different brand: cooking time should differ. Let the Cellentali sit for few minutes to develop their starch. Add in the pepper and stir. At this point, they can be eaten like that; they are creamy enough, like a creamy sauce with pasta – e.g. egg and ham can be added to finish a carbonara type sauce.
The next thing is to add the cheese to bind them, to give “that goovie like” and fold in the lobster meat. Pan the mixture into the baking dish. Combine crumbs with bacon and top it. Bake in oven for 20 minutes and brown the top with broiler set-up. This is hot dish coming out of the oven. Be careful!…and dig in!

Salad with Citrus Dressing
Citrus Dressing
1/8 cup lemon juice
1/8 cup orange juice
1/8 tsp rind grated from citrus
1/8 tsp salt
1 tsp water
1/4 tsp black pepper
1/2 cup olive oil




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