Ingredients
- 1 pound of elbow macaroni
- 1 pound of cooked lobster meat, chopped
- 2 cups of heavy cream
- 1 cup of shredded cheddar cheese
- 1 cup of shredded Gruyère cheese
- 1 cup of cream cheese, softened
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- 1/4 teaspoon of cayenne pepper (optional)
- Salt and pepper to taste
- 2 tablespoons of butter (for greasing the baking dish)
Equipment Needed
- Large pot for boiling pasta
- Large mixing bowl
- Whisk
- Baking dish (9×13 inches recommended)
- Saucepan
- Spoon for mixing
Step-by-Step Instructions
To start, I’ll boil the elbow macaroni in a large pot of salted water until it’s al dente. It’s essential not to overcook it since it will continue cooking when baked. Once done, I drain and set it aside while I whip up the cheese sauce. In a saucepan over medium heat, I combine the heavy cream and cream cheese. As it melts together, I whisk until smooth and creamy. Then, I gradually stir in the cheddar and Gruyère cheese, and I can already smell that wonderful, cheesy aroma filling my kitchen! (See the next page below to continue steps…)