Habanero & Lobster Mac and Cheese

by Lizzy W   |   August 10, 2014   |   9 Comments

I recently discovered Pappardelle’s amazing flavored pastas while I was visiting the farmer’s market and have fallen in love.  So we decided to partner up on some recipe development and as soon as they sent me the extreme Habanero flavor, I knew exactly what to do with it.  The extreme Habanero is exactly that – EXTREMELY hot – but the cheese, along with buttery flavor of the lobster really helps tone it down, and this rich mac and cheese recipe is so delicious you just have to try it out.

What is it about mac and cheese that can make us feel like giddy little kids again, without a care in the world, especially not a care about the calorie content…  It’s just such an amazing comfort food – and the best part is it’s a perfectly delicious dish on its own.  Of course, I don’t think anyone would complain if you added a little steak on the side :).

(This post is sponsored by Pappardelle’s Pasta, all opinions are completely my own.)

Ingredients:

• 1 lb. Pappardelle’s Extreme Habanero Pasta (warning, extremely hot!! For kids, I would recommend using a different, mild flavor pasta)
• 12 oz. lobster tail
• 4 tbsp. butter
• 4 tbsp. flour
• 3 cups warmed half and half or whole milk
• 10 oz. sharp cheddar cheese
• 4 oz. grated parmesan
• 10 oz. Gruyère cheese
• 1 clove of garlic, minced
• 1/4 tsp. nutmeg
• 1/8 tsp. paprika
• 1/2 tsp. mustard powder

Ingredients for the topping:

• 3/4 cup breadcrumbs
• 1 tsp. italian seasoning or fresh thyme
• 1.5 oz. grated parmesan
• 2 oz. melted butter

Directions:

• Preheat oven to 400 degrees F.  Bring a pot of water to a boil, add salt, and cook pasta according to package instructions, till al dente.
• In a separate pot, bring water to a boil, put the lobster tail in, and cook for about 3 minutes until the shell turns a nice red color.  Then remove, cut up into bite size pieces, and set aside.
• Start with the breadcrumb topping.  In a sauce pan, melt 2 oz. of butter over medium heat.  Add garlic and cook for about 3 minutes until it begins to turn golden, then add bread crumbs and stir until coated.  Pour into a bowl and set aside.
• In the same sauce pan turn the heat to medium high and add the remaining 4 tbsp. butter to melt.  Whisk in the flour, and continue to whisk for about 3 minutes until the roux turns slightly golden.  Reduce the heat to medium and slowly add in the warmed milk, being sure to whisk along the way so there will be no lumps.  Cook until the roux thickens, which usually takes 3-5 minutes, stirring often.  Remove from the heat and stir in the cheeses, mustard powder, paprika, salt and pepper, and nutmeg.  Stir in the pasta and then spread it in a baking dish, sprinkling the breadcrumb mixture on top.
• Bake until the crumbs turn golden brown, about 15-20 minutes.  Enjoy!

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