Al Bronzo Fusilli Lobster Mac & Cheese - Barilla
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yields
7
Directions
- In a skillet over medium/high heat add butter and breadcrumbs. Cook for 30 seconds or until golden brown. Add garlic, parsley, and Parmigiano for an additional 15 seconds, remove from the pan and set aside
- In a skillet add olive oil, lobster, and old bay seasoning. Cook lobster until browned, about 2-3 minutes. Remove from the pan and set aside
- In a medium-size saucepan, melt butter and cook over medium heat making sure it doesn’t turn brown. Stir in flour; cook for two minutes
- In a separate saucepan add milk and bring to a simmer, making sure not to scorch the bottom of the pan. Whisk warm milk into butter/flour mixture. Whisk in the cheese then season the sauce with salt and white pepper
- Meanwhile, cook pasta according to package directions. Drain pasta well and add pasta with the sauce, return ¾ of the lobster to the pot and mix well. Garnish with remaining lobster and breadcrumbs
Ingredients
- 1 ea box of Barilla Al Bronzo Fusilli pasta
- 1 ea 12 oz lobster tail, diced
- 1/4 tsp ea Old Bay Seasoning
- 2 tbsp ea extra virgin olive oil
- 3 tbsp ea butter
- 3 tbsp ea flour
- 3 cups ea milk
- 1 cup ea aged white cheddar cheese, shredded
- 1 cup ea Gruyere cheese, shredded
- 1 cup ea aged yellow cheddar cheese, shredded
- Salt and white pepper ea to taste
- 1/2 cup ea panko breadcrumbs (for topping)
- 2 tbsp ea butter (for topping)
- 1 tsp ea garlic, minced (for topping)
- 1 tsp ea Parmigiano-Reggiano cheese, grated (for topping)
- 1 tbsp ea parsley, chopped (for topping)