Source: Just Eats with Chef JJ / Just Eats with Chef JJ
Chef JJ teaches us how to take our baked mac & cheese to the next level with the help of these two ingredients.
4 cups half & half
1 egg, whisked
4 tablespoons butter
5 garlic cloves, chopped
1 tablespoon tarragon
¾ cup cream cheese
2 cups Gruyere cheese
2 cups mozzarella
2 cups lobster tail, chopped in chunks
1 pound pipe rigate pasta, cooked
1 block Parmesan for grating
Preheat the oven to 350 degrees.
Add the half & half, egg, and butter to a large pot over medium heat. Make sure the egg is incorporated evenly into the half & half.
Add the garlic and tarragon as the butter begins to melt and the mixture comes up to a low simmer.
Add in the cream cheese and 1 cup each of the Gruyere and mozzarella cheeses. Stir to combine so the cheese can begin to melt.
Once the cheeses are melted, incorporate the lobster tail and stir to coat in the sauce.
Add in the pasta and season with cracked black pepper. Stir until all of the ingredients are well combined. Adjust seasonings if necessary.
Add half of the mac and cheese into a 9x13 baking dish and sprinkle ½ a cup each of the Gruyere and mozzarella cheeses over the top. Pour the remaining mac and cheese on top and sprinkle the remaining ½ cup each Gruyere and mozzarella. Then finely grate an even layer of parmesan cheese over the top.
Place the mac and cheese in the oven and bake until golden brown and bubbly.