| • | 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 |
| • | 1/2 cup all-purpose flour |
| • | 3 cups milk |
| • | 1 cup heavy cream |
| • | 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! |
