Lobster Mac & Cheese

Source: CLEO TV / CLEO TV

Ingredients

1 pound elbow macaroni
1 cup sliced andouille sausage
8 tablespoons (1 stick) plus 2 tablespoons unsalted butter, divided
½ cup all-purpose flour
2 cups heavy cream
2 cups half-and-half
1 tablespoon smoked paprika
½ teaspoon ground nutmeg
Kosher salt
Cracked black pepper
3 cups shredded smoked Gouda cheese, divided
2 cups shredded smoked cheddar cheese, divided
1 cup shredded Gruyère cheese, divided
1½ pounds cooked lobster meat, diced into large chunks
¼ cup plain bread crumbs
1 (1½–2-pound) whole lobster, steamed (optional; see note)
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Instructions

Preheat the oven to 350 degrees F. Have ready a 9 × 13 inch casserole dish. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside. Meanwhile, in a deep pot or large Dutch oven, sauté the andouille sausage over medium- high heat for 5 minutes or until golden brown. Add the stick of butter and allow it to melt. Add the flour and cook for 3–5 minutes, stirring constantly, to fully incorporate the flour into the butter (be careful not to let the flour burn). Add the heavy cream and half-and- half and stir until the sauce begins to thicken. Season with the smoked paprika, nutmeg, and salt and pepper to taste. Reserve ¼ cup each of the Gouda, cheddar, and Gruyère cheeses, and fold the remaining cheeses into the mixture. Stir to combine. Stir in the cooked lobster. Pour the mac and cheese into the prepared casserole dish. Sprinkle the reserved ¾ cup cheese on top. Melt the remaining 2 tablespoons butter in a medium sauté pan over medium heat. Add the bread crumbs and sauté until lightly golden. Sprinkle on top of the mac and cheese. Bake for about 30 minutes or until golden brown and bubbly.

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