We're cooking Lobster Macaroni and Cheese with Chef Matthew Haist of The Capital Grille.
Heavy Cream (1qt cream for 1lb pasta)
4 Cheeses of your choice
We begin by warming heavy cream that is seasoned with a pinch of salt (think about 1 qt. of cream per pound of pasta)
We use campanelle pasta. We like the open ends because they hold the sauce. If you cannot find campanelle choose any short tube pasta that can hold the most sauce.
Undercook the pasta (not al dente, undercooked). Once the water has returned to a boil, we cook the pasta for only three minutes. If you cook the pasta too long, it will be mushy after baking.
Once the sauce has simmered, and thickened slightly, add some cheese. We use four types of our favorites: one is a hard, full flavored cheese, another is a firm sharp cheese, another is a soft tangy cheese, and the fourth is a cream cheese style. Any high quality cheese will give you results that you will be happy with.
We toss the cream sauce with the parboiled pasta and layer it into a casserole.
We top the macaroni with freshly poached north Atlantic lobster meat and buttered bread crumbs.
We bake it at 400 degrees until golden brown and crispy (about 8 minutes).
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