Lobster Mac n' Cheese

Lobster Mac n' Cheese

Matt Caudle

INGREDIENTS:
- 1/2 lb Lobster Meat (chopped)
- 1/4 Cup Flour (to thicken sauce)
- 500ml Philadelphia Herb and Garlic Cream Cheese
- 500ml 2% Milk or use Cream for extra richness
- 125ml Butter (unsalted)
- 8oz Cheese Curds
- Salt and Pepper to taste
- 500g Pack Orecchiette Pasta (cooked al dente)

DIRECTIONS:

  1. Heat the milk in a small saucepan, but don’t boil it. In a large pot, melt butter and add the flour.
  2. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
  3. Add cream cheese and whisk until smooth on medium heat.
  4. Add the sauce and the cheese curds to the warm cooked pasta.
  5. Stir well. Optional: Put in baking dish, top with more cheese and buttered bread crumbs and bake for 10 minutes at 400F