Lobster Mac and Cheese

Lobster Mac and Cheese

Ham

Happy New Year!

My mom and I had great plans for our New Year’s Eve dinner. It usually involves the tradition (I’m assuming southern) of making: something that swims, flies, comes from the ground and something green. Each has their own meaning (I forget), mostly to do with ringing in the New Year positively.

Well, this year, we had an 18-pound ham, black-eyed peas and lobster mac and cheese. Let me clarify, this is what we made. I have a good friend who gets turkeys and hams from work around the holidays and offered to give me a ham. Miles is really into what he calls “real” ham these days, meaning, not deli ham, so I took the offer and put the humongous ham in the oven. My mom made the peas and I made the lobster mac.

We didn’t finish until around 11pm and we were all so tired that we watched Taylor Swift sing in Times Square, popped champagne (Miles had Ting) at midnight, hugged and kissed each other and then went to bed. It may sound boring, but it was actually very nice sitting around the house with my family watching movies and joking around.

This morning was a different story. I took out the ham and lobster mac, and had a glorious breakfast. I’ve had breakfast for dinner before, but I highly recommend trying dinner for breakfast. It was a great start to the New Year!

Note: Below is the full recipe. I made half.

Lobster Mac and Cheese

  • 1 lb bag of large pasta ((I used rotini))
  • 3 tablespoons butter
  • 2 shallots (, finely chopped)
  • 3 tablespoons all purpose flour
  • 2 cups milk
  • ½ cup heavy cream
  • 2 teaspoons Dijon mustard
  • 8 oz white cheddar (, grated (I used Cabot reserved))
  • 4 oz Gruyère (, grated)
  • 2 cups sharp cheddar (, grated (separated))
  • salt & pepper (, to taste)
  • the meat of 2 cooked lobsters (, coarsely chopped)
  1. Preheat oven to 350°F.
  2. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and set aside. In the same pot, melt butter over medium heat, add shallots and sauté until soft. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, Dijon, white cheddar, gruyere, one cup of sharp cheddar, salt, and pepper. Remove pan from heat and stir together until all cheese is melted. Mix in pasta and lobster. Pour into a large baking dish. Sprinkle the top with the remaining cup of sharp cheddar cheese. Bake until golden. This will take about 20–25 minutes.

Adapted from Huffington Post

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