Recently my friends at Cabot sent me a care package loaded with their Legacy Collection Alpine Cheddar. And of course, I knew exactly what I wanted to make with this ah-mazingly delicious cheddar. It would have to be the king of decadent foods, lobster mac and cheese.
You can find lobster mac and cheese on high-class restaurant menus, pubs and even some of those delicious dives we all love, it’s just one of the comfort foods that calls to us. As it whispers in our ear, worry about the cholesterol tomorrow and just enjoy deliciousnesses tonight.
I love being a chef, mostly because I can shop a chef. One of my favorite stores will always be Restaurant Depot. You don’t have to be a chef to shop there, but you do need a membership card. When we moved to Florida three years ago, although I was ecstatic about the move, I felt displaced from the industry I loved and had spent my life working at.
When I saw there was a Restaurant Depot in Orlando, I decided to stop in and pick up a few items I couldn’t get at Publix and for me, it was like going home. I actually got a lump in my throat and felt a little teary eyed. I was still a chef and the fact that I no longer worked in the industry didn’t matter because I could still shop like a chef. I was with my people……sigh.
Of course, I ramble sometimes but I tell you this because the lobster meat came from restaurant depot in a lovely 2-pound package. The rest of which went on to become lobster rolls.
Let’s get started with the Lobster Mac and Cheese by gathering our ingredients (aka Mise en Place).
Making the cream sauce for the mac and cheese is pretty easy to do and the real trick to the dish comes when you assemble and finish it. If you let it sit too long the noodles will absorb the cream sauce and the mac and cheese will be dry. So to make sure it’s the best it can be, the cheese sauce should be hot and the noodles room temp or warm. Don’t mix it all together and instead layer the noodles with some sauce lobster, more noodles and more sauce. Top with breadcrumbs and finish under the broiler. Don’t let it bake or sit any longer than you have too.
In truth, I let mine sit a little too long and although it was delicious, it could have been creamier. I didn’t use all my cheese sauce either, which was Lisa’s preference, so it would have been a little creamier with that as well.
You love comfort food you might also like these recipes:
- Chicken Marsala
- Deconstructed Chicken Stew
- Pepperoni Pizza Grilled Cheese Sandwich
- White Truffle Oil Mac and Cheese
I love a good cheddar cheese sauce and any of the Cabot Cheddars would make delicious mac and cheese. My all-time favorite cheese is the Cabot Clothbound Cheddar, you just can’t usually find it in the grocery stores (not even restaurant depot). And this is epic eating cheese, each bite to be savored……..sigh. This was not a sponsored post, I just love the deliciousness of Cabot Cheese!