lobster mac with cheddar, brie, and gruyere

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked elbow macaroni
• 1/4 cup butter, divided
• 2 shallots, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups milk
• 8 ounces white cheddar cheese, shredded, divided
• 4 ounces gruyere cheese, shredded, divided
• 4 ounces brie cheese, rind removed, cubed, divided
• 2 teaspoons dijon mustard
• salt and ground black pepper to taste
• 2 cooked lobster tails, peeled and coarsely chopped
• 1 1/4 cups panko bread crumbs, or to taste
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain.
• melt 3 tablespoons butter in a large saucepan over medium heat; stir in shallots and cook and stir until soft, about 3 minutes. stir flour into shallot mixture and cook for 1 minute; whisk in milk. bring milk mixture to a gentle boil, whisking constantly.
• set aside a large pinch of the cheddar cheese, gruyere cheese, and a few cubes of the brie cheese to use for topping. stir dijon mustard and remaining cheddar cheese, gruyere cheese, and brie cheese into milk mixture; remove from heat and stir until all cheese is melted, about 2 minutes; season with salt and pepper.
• stir macaroni and lobster meat into cheese mixture; pour into a baking dish.
• whisk panko bread crumbs, parmesan cheese, and reserved cheddar and gruyere cheese together in a bowl; sprinkle over the top of lobster mixture. cut remaining 1 tablespoon butter and reserved brie cheese into tiny pieces and scatter evenly over crumb mixture.
• bake in the preheated oven until bubbly and golden, about 20 minutes.