A Mighty Special Mac with Mascarpone, Fontina and Lobster

26 Jan 2011
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Lobster Macaroni and Cheese

Ok. It’s time to take a culinary exhale. Because after the frenzy of holiday cooking we have all been through I feel it’s time to get back to basics. Something comforting and familiar. Something that just makes you want to cuddle up with the one you love. Something like Mac & Cheese!

In fact a simple dish like Macaroni and Cheese is exactly what I am craving. But simple can be elegant and it can be creative. So I have decided to take old-fashioned Macaroni and Cheese, and rev it up a notch. First I plan to use the very best cheese I can get from Wisconsin. And while yummy yellow cheddar makes a great Mac & Cheese, I have another idea in mind.

I think I’ll add chunks of lobster, as well as creamy mascarpone. It's more seafood friendly than cheddar. Besides, this combination really helps this familiar, everyday food assume the comfort and luxury of cashmere!

To put my plan in motion I turned to my cookbooks for guidance. But none of the recipes came close to my fantasy of what the dish should be. I wanted chewy pasta suspended in molten cheese, with a chewy, golden-brown cheesy crust on top. And plenty of perfectly cooked lobster tail. I guess I'll need to develop my own recipe.

One of the best recipes I have ever used for Mac & Cheese comes from Martha Stewart. She starts with a flour-based roux and adds cheese. She calls it Macaroni and Cheese 101. And I gotta admit it’s pretty close to perfection. Except one thing. It relies on cheddar. Now I love cheddar, but feel it may be a bit strong with the delicate flavor and texture of lobster.

lobster mac and cheeseSo I kept looking. Then I saw this passage from a 20-year-old cookbook called Simple Cooking.

A good dish of macaroni and cheese is hard to find these days. The recipes in most cookbooks are not to be trusted...usually it is their vexatious infatuation with white sauce, a noxious paste of flour-thickened milk, for this dish flavored with a tiny grating of cheese. Contrary to popular belief, this is not macaroni and cheese but macaroni with cheese sauce. It is awful stuff and every cookbook in which it appears should be thrown out the window.

Wow. Strong words. I wonder if Martha Stewart has read that book?

I thought more information was needed. So I turned to Marlena Spieler, author of the book Macaroni and Cheese. At least the title sounds on subject! In thumbing through her book it seems that she likes a lot of cheese in her recipes. Good for her. But she refuses to forgo white sauce.

Which makes sense to me. Because have you noticed that some Macaroni and Cheese recipes get a little pasty? Well that's because the proteins in cheese naturally clump when heated. This can make the cheese seem grainy.

Processed cheeses like Velveeta or plain old American cheese have gone through a process that denatures the proteins in the cheese. It allows the cheese to melt and maintain a consistently creamy texture. But I won’t be using processed cheese in my Mac. No way. No how. As I said, I am using the best cheese from Wisconsin.

So in my recipe I decided to use a roux in my base, but to also add lots and lots of cheese. The roux acts as a binder and helps with the texture of the cheese. I'll just use way more than the traditional cheese sauces that the author of Simple Recipes so distains. Because I want this dish to be unmistakably cheesy.

In the end I settled on fontina, because it melts so nicely and is mild enough to pair with lobster without overpowering it. But I think the secret to my recipe’s cheesy success lies in mascarpone, just enough to add a subtle layer of sweetness. This touch sweet mimics the lobster in the most luxurious way!

The next issue is the pasta itself. In my opinion the pasta cannot be slippery, soft or mushy. Traditional macaroni is too small to stay firm and substantial given the amount of cooking I plan to give this casserole. So I chose a chewier cavatappi with a bit more heft. It still has the familiar twist and curve of the elbow variety so it will maintain a traditional look. Also, to help with the 'tooth' of the pasta I plan to cook it just part way before mixing in the cheese. This way it can finish cooking in the sauce and come out perfectly.

The last decision to top or not to top is easily dispensed with– the answer is: Yes. Yes. Of course yes. I used plenty of buttery breadcrumbs and another healthy handful of cheese. Because the moral of the story is, when in doubt, add more cheese.

Lobster Mac and Cheese with Mascarpone & Fontina serves 8 CLICK here for a printable recipe

 

  • ingredients for lobster mac and cheese1 lb cavatappi or elbow macaroni
  • 1 t vegetable oil
  • 1 1⁄2 lb cooked lobster meat
  • 6 T unsalted butter
  • 1⁄4 c flour
  • 4 c whole milk
  • 1 c mascarpone cheese
  • 4 T clam juice
  • 1⁄4 t cayenne pepper (or to taste)
  • 1⁄4 t freshly ground nutmeg
  • 3 c fontina cheese, grated
  • salt and white pepper, as needed
  • 1⁄2 c chives, minced
  • 1⁄2 c scallions white and light green parts , thinly sliced
  • 1⁄2 c extra-sharp white cheddar, finely grated
  • 1 1⁄2 c fresh white breadcrumbs (about 5 slices with crusts removed)

Heat oven to 375°. Bring a 4-qt. 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, then neatly slice it into attractive pieces. Roughly chop the rest.

Melt 4 tablespoons butter in a 4 quart saucepan set 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 whish, 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" x 13" or similar capacity baking dish and sprinkle with remaining fontina and the cheddar. Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. 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.

This was a sponsored post from the Wisconsin Milk Marketing Board. They've collaborated with 30 different food bloggers to create 30 inventive recipes for the classic dish — Macaroni & Cheese. CLICK here for more great Macaroni & Cheese recipes.

SERIOUS FUN FOOD

Greg Henry

SippitySup

Comments

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I see I'm not the only one who puts scallions in their Mac.

Scallions in cheese sauce is yummy magic.

The Wind Attack (not verified) | Feb 15th, 2011 at 8:32 am | Reply

You are totally ....

out of control with this dish, it sounds perfect and oh-so decadent. Just reading the recipe made me loosen my belt a notch! - S

Oui, Chef (not verified) | Jan 31st, 2011 at 6:16 pm | Reply

Oh this is the ultimate mac

Oh this is the ultimate mac and cheese - a very sexy adult version if you ask me - and where were you on my birthday?

Jamie (not verified) | Jan 31st, 2011 at 10:45 am | Reply

You did it Greg!!

You did it Greg!! Your Lobster Mac and Cheese! I like the different cheeses you've used in this and the cavatappi pasta (I'll have to look for that!). I've been wanting to make a Lobster Mac...I'm going to give your recipe a try instead of the one I was going to use(from Saveur).

Cristina (not verified) | Jan 28th, 2011 at 7:55 pm | Reply

Yes!

You are so on point with all of this! The perfect comfort food following all that holiday cooking. And I'm with you...I make the white sauce and add 'too much cheese' and it always comes out perfect. I usually make lot just so I can freeze a casserole for my later "comfort" too.

Sis Boom (not verified) | Jan 28th, 2011 at 4:55 pm | Reply

Oh goodness... this is

Oh goodness... this is definitely a "once a year" kinda dish but if you are going to do "mac and cheese" - go big or go home.. and boy did you go "big" - this is truly over the top!!!

nancy@acommunaltable (not verified) | Jan 27th, 2011 at 9:55 pm | Reply

An amazingly decadent

An amazingly decadent makeover of mac & cheese! So rich and satisfying with mascarpone and fontina, excellent!

5 Star Foodie (not verified) | Jan 27th, 2011 at 4:11 pm | Reply

holy decadence

I actually suggested lobster mac n cheese last week to my husband (made with about 3 different cheeses ) and he just shrugged. I may just have to make it anyway...more for me :)

Melissa@IWasBornToCook (not verified) | Jan 27th, 2011 at 3:44 pm | Reply

Quite a turnabout!

...from the spaghetti squash. You're an equal opportunity blogger.

Joan Nova (not verified) | Jan 27th, 2011 at 6:52 am | Reply

Great Addition

Hi Greg - your recipe is a great addition to the mac & cheese party. Adding mascarpone - excellent idea.
LL

Lori Lynn (not verified) | Jan 27th, 2011 at 4:03 am | Reply

I Hate You. (Just Kidding)

I can't eat Mac and Cheese anymore due to my diabetes. OTOH, I'll take the lobster, butter, mascarpone, fontina, and cheddar and go to town. Maybe I'll sub in some foie for the scooby noodles. Ah, good times.
Now I am starving Greg. You have that effect on me. LOL

Jason Sandeman (not verified) | Jan 26th, 2011 at 8:59 pm | Reply

Diabetic Pasta

Jason,

Can't eat pasta because you're Diabetic? Me, too, but there is a brand of pasta out there made by Dreamfields that is Diabetic friendly and good for you AND resonably priced, considering you get what you pay for. Check them out at www.dreamfieldsfoods.com 

Check them out and enjoy,

Marsha

 

Marsha Barnett (not verified) | Feb 7th, 2012 at 11:47 am | Reply

Totally revved up, indeed! I

Totally revved up, indeed! I haven't eaten dinner and i want some of your luxurious lobster mac & cheese now! Great info about why you use a roux and thank god no processed cheese.

Priscilla - She's Cookin' (not verified) | Jan 26th, 2011 at 8:57 pm | Reply

wow amazing and love the way

wow amazing and love the way you cooked it

rebecca subbiah (not verified) | Jan 26th, 2011 at 8:52 pm | Reply

Lobster, mascarpone and clam

Lobster, mascarpone and clam juice in mac and cheese? Too bad we're not neighbors or you'd have an unwanted guest in your kitchen. Mac and cheese taken up several notches. Amazing!

Jean (not verified) | Jan 26th, 2011 at 7:21 pm | Reply

The Ultimate Comfort Food...

Using the mascarpone would be a well made marriage with the lobster. To me their is nothing more comforting than macaroni and cheese in the winter months. Why not amp it up a bit!!

bellini (not verified) | Jan 26th, 2011 at 4:59 pm | Reply

Thinking outside of the "blue box"

From side dish to main dish, you rocked this mac and cheese out, Greg. I like your combination of cheeses.

Chris (not verified) | Jan 26th, 2011 at 4:12 pm | Reply

You're killing me!

Wow! Talk about taking a humble dish and giving it an extreme make over! This sounds heavenly Greg! I love what you have done here-especially with the addition of lobster and mascarpone. Pure genius! I have bookmarked this to enjoy in our cooler months.

Peter G @ Souvlaki For The Soul (not verified) | Jan 26th, 2011 at 3:14 pm | Reply

my wisconsin cheese will be asadero- coming soon

what if i want to cuddle up with someone i love and his name is "mac" n cheese. next to mashed potatoes mac n cheese has to be #2 on my comfort food list, but lobster now that puts it over the top. fontina is a decadent choice - you know there are rules against seafood and cheese, but rules are meant to be broken~!

Louise (not verified) | Jan 26th, 2011 at 2:44 pm | Reply

Mac and Cheese Done Right

I'm probably one of "those" people who have never had a blowback experience with mac and cheese because I've probably been doing it wrong my entire life.... but now I know I can blame it on the plethora of bad cookbooks.

Loved your thought process in making the dish - very thorough and analytical.

[K]

Kim (not verified) | Jan 26th, 2011 at 2:20 pm | Reply

mac and cheese and lobster

mac and cheese and lobster seem like such a perfect pairing-the ultimate comfort food.

wizzythestick (not verified) | Jan 26th, 2011 at 11:40 am | Reply

This looks amazingly

This looks amazingly luxurious! Would love to give this a try. Love the addition of clam juice.

Fresh and Foodie (not verified) | Jan 26th, 2011 at 9:51 am | Reply

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