Lobster Macaroni and Cheese

It's not often that Mr. Z and I eat lobster. I love it, but Mr. Z could live without it. And I'm certainly not too fond of spending a lot of money on a little bit of food that he doesn't love. This macaroni and cheese might have changed his mind, though. He didn't just like this...he pretty much loved it. And so did I! This recipe is made pretty similar to the buffalo macaroni and cheese I made last week. It was pretty involved, and best made when you have a little extra time to cook and do dishes. But again, it was well worth the time and mess.

I don't usually use Ina Garten's recipes because of the insane amount of fat and calories they contain, but this one looked too good to pass up. Plus, I changed it a little to lighten it up a bit.

I think I'll make this again next time I decide to buy lobster!

Lobster Macaroni and Cheese
from FoodNetwork.com, written as I made it

Ingredients:
1 lb. cavatappi
4 c. milk (I used skim)
4 tbsp. butter
1/2 c. flour
8 oz. shredded Colby Jack cheese
4 oz. shredded cheese (I used fat free)
pepper, to taste
1 lb. cooked lobster meat, cut into pieces
1 c. breadcrumbs

Preheat the oven to 375 degrees. Generously spray a 9x13 Pyrex pan with cooking spray. Cook pasta in salted water, until al dente. Drain and set aside. Meanwhile, heat milk in a small pot until hot, not boiling. In a large pot, melt 2 tbsp. of butter over low heat, then add flour. Whisk for about 2 minutes, or until smooth. Add milk and continue whisking for about 2 more minutes. Add Colby Jack, cheddar, and pepper; stir until well mixed. Add macaroni and lobster; mix well. Pour the mixture into the Pyrex dish.

In a small bowl, melt the remaining 2 tbsp. of butter; stir in panko. Sprinkle mixture over macaroni. Bake for about 30 minutes, or until top starts to brown and bubble.