![]() ![]() Melt 4 tablespoons butter in a medium saucepan over medium-low heat. Meanwhile, in a large bowl, combine the cheddar, fontina, and ½ cup Parmesan. Spray a 2-qt baking dish with cooking spray, and preheat the oven to 325°.īring a large pot of water to a boil and season generously with salt. ¾ cup freshly grated Parmesan cheese, divided #Pioneer woman mac and cheese fontina plus½ tsp kosher salt, plus more for pasta waterġ ½ cups freshly grated sharp white cheddar cheese Ingredients for the Lobster Mac and Cheese Or you could do what we did: eat it directly out of the pan for two days straight. (Ahem, Valentine’s Day dinner!) You could set the table with a bottle of bubbly or a top-shelf chardonnay, a bright tangle of greens, and maybe a flourless chocolate cake for dessert. This lobster mac and cheese is delightfully indulgent, but at the same time, it’s not showy - by which we mean, it’s exactly the right vibe for a special meal with your partner or crush. We love to savor a bite with a hunk of lobster, then enjoy a few bites without, and repeat. Similarly, the white cheeses, which melt into all the nooks and crannies of the pasta, are the perfect complement to the rich, buttery lobster: mild enough to let the king of crustaceans shine, and just complex enough that even the bites without lobster are interesting. It bakes into a fantastically crispy, golden brown crust - we love the contrast with the creamy-as-can-be sauce. (It’s such a classic spice combo, and it takes creamy sauces from good to great.) After giving the al dente conchiglie and lobster chunks a healthy coating of sauce, we layer it all in the pan with even more cheddar, Parmesan, and fontina, for good measure.įinally, we combine panko breadcrumbs, grated Parmesan, and melted butter, and then scatter it all over the pasta before sliding it into the oven. That said, no amount of lobster can rescue a sub-par mac and cheese - which is why we made sure this one was everything a good mac should be: rich, creamy, and oh-so cheesy.įor the sauce, we use a basic roux, and then stir in half-and-half, sharp white cheddar, nutty Parmesan, and milky fontina - plus a little white pepper and a grating of fresh nutmeg. And this version has nice, big chunks of lobster, so it feels extra decadent. Lobster mac and cheese is, without a doubt, the ultimate fancy comfort food. ![]()
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