Preheat oven to 350°F. Lightly spray a 3-qt. rectangular baking dish with nonstick spray; set aside.
With just the right amount of crispy topping, this buttery rich dish boasts two kinds of cheese and a generous amount of lobster.
Servings and Ingredients
|Hy-Vee nonstick cooking spray|
|12 oz. dry Hy-Vee cellentani pasta|
|½ c. Hy-Vee unsalted butter|
|¼ c. Hy-Vee all-purpose flour|
|3 c. Hy-Vee whole milk|
|1 c. Hy-Vee heavy whipping cream|
|1 (12-oz) pkg. Hy-Vee finely shredded cheddar cheese , (3 cups)|
|12 oz. Gruyère cheese, grated (3 cups)|
|1 tsp. Hy-Vee ground mustard|
|½ tsp. Hy-Vee ground nutmeg|
|1 ½ lbs. cooked lobster, shells removed|
|1 tbsp. Hy-Vee Select olive oil|
|½ c. Hy-Vee panko bread crumbs|
|2 clove(s) garlic, minced|
|Chopped fresh Italian parsley, for garnish|
Things To Grab
- 3-quart rectangular baking dish
- Large pot
Cook pasta according to package directions. Drain, but do not rinse.
Melt butter over medium heat in a large pot. Add flour and whisk for 2 to 3 minutes or until light brown. Gradually whisk in milk and cream. Cook, whisking constantly, until thickened and bubbly. Cook and whisk 2 minutes more. Remove from heat. Add cheeses, mustard and nutmeg, whisking until cheeses are melted and sauce is smooth. Add pasta and lobster.
Transfer mixture to prepared baking dish. Heat oil over medium heat in a skillet; add bread crumbs and garlic. Cook and stir until garlic is softened. Sprinkle crumb mixture over mixture in baking dish. Bake for 20 to 25 minutes or until bubbly. If desired, garnish with parsley.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 145mg
- Sodium: 640mg
- Total Carbohydrates: 31g
- Protein: 33g