I’ve been looking up all sorts of variations of good ole’ mac and cheese and decided to make one of my own. My favorite pasta, after risotto, is rigatoni! I love how anything you add to it, whether crumbs for a dry pasta or ham for a bolognese always seems to find its way into the “rigas”– the crevices– and the inside of the rigatoni. You can make any pasta meal seem more luxurious by adding rich, delicious ingredients like lobster to it, which just happened to be on sale at The Fresh Market the other day.
Anyway, before I check myself into the Kraft clinic, check out my Lobster “Rig” and Cheese recipe below!
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- 1 cup of dry rigatoni (1/2 the box)
- 10 oz. lobster meat (2 lobster tails), defrosted, removed from shell and chopped
- 1/4 cup butter (1/2 a stick)
- 1 cup evaporated milk, hot
- 1/4 cup flour
- 5 oz. bag garlic croutons
- 1 cups Gruyere cheese, grated
- 1 cup Sharp Cheddar, grated
- 1 cup Havarti, grated
- 1/2 cup Parmesan cheese, grated
- sea salt and ground pepper (to taste)
- Preheat the oven to 350 and lightly grease a casserole dish.
- Bring water to a boil in a pot, drizzle with olive oil and sprinkle with salt. Cook half a box of rigatoni according to the instructions on the package, approximately 6-8 minutes.
- Meanwhile, in a large pot, melt the butter on low heat. Add flour and cook for approximately a minute, stirring occasionally. Slowly add hot milk and cook for another two minutes. Cook until mixture is creamy.
- Turn off the heat and stir in the Gruyere, Havarti and Sharp Cheddar cheese a handful at a time, letting the cheese melt. Add the lobster and season with salt and pepper. Add the cooked rigatoni.
- Pour into buttered casserole dish. Crumb the croutons in a blender and mix with grated Parmesan cheese. Pour on top of the rig and cheese.
- Bake for 25-30 minutes or until the cheese is bubbling and the crouton covering is golden brown and crispy.