| • |
8 tsp. The Perfect Purée Red Jalapeño Puree, thawed |
| • |
1 1/2 lb. chopped cooked lobster meat |
| • |
1 lb. box elbow or cavatappi macaroni |
| • |
7 oz. sharp white cheddar cheese, grated |
| • |
6 oz. Gruyère cheese, grated |
| • |
13 oz. cheddar cheese, grated |
| • |
10 oz. butter, divided |
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1/2 cup all-purpose flour |
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3 cups milk |
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1 cup heavy cream |
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1 cup panko breadcrumbs |
| • |
Salt and pepper to taste |
|
|
| Method: |
| 1. |
Preheat oven to 350°F and spray a 9x13in pan with cooking spray. |
| 2. |
Cook the pasta according to package directions and once fully cooked and drained, place in the 9 x 13in pan. |
| 3. |
In a large pot, add 4 oz. butter and let it melt completely. |
| 4. |
Whisk in flour to make a roux and let it cook together for 1 to 2 minutes. |
| 5. |
Add in the milk and heavy cream a little at a time, whisking consistently. |
| 6. |
Add salt and pepper to taste. |
| 7. |
Add cheese a little at a time, stirring consistently. |
| 8. |
Mix in Red Jalapeño Puree and pour the cheese sauce over the noodles. |
| 9. |
Fold in the lobster meat. |
| 10. |
Melt remaining butter in a separate container and add breadcrumbs. Sprinkle on top of the pasta. |
| 11. |
Place in oven and bake for 30 minutes. |
| 11. |
Enjoy! |
