Featured Wisconsin Cheeses: Mascarpone, Fontina, Extra-Sharp White Cheddar
Lobster Mac and Cheese with Fontina
1pound cavatappi or elbow macaroni
1 teaspoon vegetable oil
1 1⁄2 pounds cooked lobster meat
6 tablespoons unsalted butter, divided
1⁄4 cup flour
4 cups whole milk
1 cup Wisconsin Mascarpone Cheese
4 tablespoons clam juice
1⁄4 teaspoon cayenne pepper (or to taste)
1⁄4 teaspoon freshly ground nutmeg
3 cups (about 12 ounces) Wisconsin Fontina Cheese, grated, divided
salt and white pepper, as needed
1⁄2 cup chives, minced, divided
1⁄2 cup scallions white and light green parts, thinly sliced, divided
1⁄2 cup (2 ounces) Extra-Sharp Wisconsin White Cheddar, finely grated
1 1⁄2 cups fresh white breadcrumbs (about 5 slices bread with crusts removed)
Preheat oven to 375°F. Bring a 4-quart saucepan of salted water to a boil. Add pasta and cook, stirring occasionally, until almost cooked, about 6 minutes. Drain pasta, transfer to a bowl, toss with the oil and set aside.
Pull out about half of the biggest, firmest pieces of lobster, and then neatly slice it into attractive pieces. Roughly chop the rest.
Melt 4 tablespoons butter in a 4-quart saucepan over medium heat. Add flour and cook, whisking constantly, until smooth, about 1 minute. Slowly whisk in milk and cook, continuing to whisk often, until sauce has thickened and coats the whisk, about 10 minutes. Remove pan from heat and stir in Mascarpone, along with the clam juice, cayenne, and nutmeg; stir until smooth. Return the mixture to low heat and add 2 cups Fontina cheese, stirring until smooth; season with salt and white pepper. Add reserved pasta to cheese sauce. Stir in the chopped lobster, half of the chives, and half of the scallions.
Transfer mixture to a 9×13-inch or similar capacity baking dish and sprinkle with remaining Fontina cheese and the Cheddar. Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle over the top of the pasta. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top. Let cool for 10 minutes. Garnish with remaining lobster slices, scallions, and chives.
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Fontina, Macaroni & Cheese, Mascarpone, Recipe, Wisconsin Cheese
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