Lobster Mac & Cheese Inspired by The Capital Grille
This is my take on the unique, decadent dish I love from The Capital Grille in Chicago using decadent cheeses and a generous serving of lobster. It's a must-try comfort food recipe!
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Cooking tools:
- Pot
- Colander
- Saucepan
- Whisk
- Wooden spoon
- Grater
- Measuring cup
- Measuring spoon
- Mixing bowl
- Baking dish
- Oven
- Stove
- Chef's knife
- Cutting board
Ingredients
- 2 teaspoons salt (for the pasta water)
- 1 (16-ounce) box of cavatappi, ziti or elbow macaroni
- 12 tablespoons (1½ sticks) unsalted butter, divided
- ½ cup all-purpose flour
- 4 cups whole milk
- 4 cups (approximately 12 ounces) shredded Gruyere or Swiss cheese
- 2 cups (approximately 6 ounces) shredded sharp cheddar cheese
- ¼ teaspoon ground white pepper
- ½ teaspoon salt, or more to taste
- ½ teaspoon ground nutmeg
- ½ teaspoons smoked paprika
- ¼ teaspoon garlic powder
- 1½ pounds cooked lobster meat, cut into bite-sized pieces
- 2½ cups fresh breadcrumbs (I like to use freshly made crumbs for this recipe)
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