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There’s a really easy way to make this look fancier than your everyday comfort food; just use special pasta noodles instead of the ordinary elbow macaroni.
I have yet to try this recipe with different kinds of cheese, but I thought the combination of cheddar and gruyere was heavenly. This hearty dish doesn’t really need any sides but if you want to, you could butter up some homemade dinner rolls to go with your serving. This recipe makes about 4-6 servings!
7 oz. elbow macaroni
¼ cup Land O’ Lakes butter
¼ cup Gold Medal flour
½ tsp. salt or to taste
Pepper to taste
2 cups 2% milk
1 cup medium cheddar cheese, grated
1 cup gruyere, grated
1 to 1½ cups cooked lobster, cut in large chunks
Cook macaroni according to package directions and then drain. In the meantime, in a large saute pan or pot melt the butter over medium heat and then stir in the flour and mix until sand like. Gradually whisk in the milk. Bring up to a boil, whisking constantly and then cook for 1-2 min. or until thickened. Add salt and pepper to taste. Stir in the cheese and stir with a wooden spoon until melted.
Pour in cooked macaroni and lobster, stir gently. Warm the lobster through and serve immediately.
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Quick tip: Use your favorite cheese for this, if you’re not a fan of cheddar and gruyere.