Take your macaroni and cheese to the next level!
For the macaroni cheese, preheat the grill to its highest setting
Cook the macaroni in a large saucepan of salted, boiling water, according to instructions on the packet. Drain when cooked.
Prepare the lobster.
Meanwhile, in a separate saucepan, heat the butter until melted. Then, whisk in the flour until smooth and cook for 1-2 minutes., or until pale golden-brown.
Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding more. Be sure to whisk continually. After all the milk has been added to the mixture, you should have a smooth sauce the consistency of double cream.
Add 100g of the comte cheese to the sauce and heat gently, stirring all the time until it has melted. Season to taste with salt, freshly ground black pepper and nutmeg.
Drain the cooked pasta and tip it into the pan containing the cheese sauce.
Add a further 25ml double cream, ½ lobster and then 25ml of milk. Add the chopped chives and tarragon, then a further splash of milk. Season with salt and pepper.
Transfer the macaroni cheese to a large ovenproof dish and top with the chopped breadcrumbs, remaining lobster and grated comte.
Place under the grill for 2 minutes, or until the topping is golden-brown and bubbling. Serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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