Featured Wisconsin Cheeses: Smoked Cheddar, Havarti
Lobster and Bacon Macaroni and Cheese
3/4 pound (12 ounces) cavatappi pasta
1/2 cup + 1 tablespoon unsalted butter, divided
2 tablespoons all-purpose flour
2 cups half and half
2 teaspoons hot sauce
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (about 2 cups) grated Wisconsin Havarti Cheese
4 ounces (about 1 cup) grated or chopped Wisconsin Smoked Cheddar Cheese
1 cup coarsely chopped lobster meat
1/2 cup finely chopped cooked bacon
1/4 cup panko bread crumbs
Heat oven to 400°F. Coat 10 ramekins with butter and place on a cookie sheet.
Cook pasta according to package instructions.
Melt 1/2 cup butter in a large saucepan, over medium heat; whisk in flour and cook 1 minute. Whisk in half and half, hot sauce, smoked paprika, salt and pepper and bring mixture to a simmer, whisking frequently. Reduce heat to low and whisk in Havarti and Smoked Cheddar Cheese until melted and smooth.
In a large pot, stir together pasta, cheese sauce, lobster and bacon until combined; divide evenly into ramekins. Sprinkle bread crumbs on top. Melt remaining 1 tablespoon butter and drizzle on top of bread crumbs. Bake 20 minutes or until golden brown and bubbly.
Print This Post
Macaroni & Cheese, Recipe, Wisconsin Cheese
Leave a Reply