Lobster Mac and Cheese with Mascarpone & Fontina
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Ingredients
- 1 pound cavatappi or elbow macaroni
- 1 teaspoon vegetable oil
- 1½ pound cooked lobster meat
- 6 tablespoons unsalted butter
- ¼ cup flour
- 4 cups whole milk
- 1 cup mascarpone cheese
- 4 tablespoons clam juice
- ¼ teaspoon cayenne pepper (or to taste)
- ¼ teaspoon freshly ground nutmeg
- 3 cups fontina cheese, grated
- 1½ cup fresh white breadcrumbs (about 5 slices with crusts removed)
- ½ cup extra-sharp white cheddar, finely grated
- ½ cup scallions white and light green parts , thinly sliced
- ½ cup chives, minced
- salt and white pepper, as needed
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