Chef Jernard Wells' New Soul Kitchen Lobster Mac & Cheese Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 1 (12 ounce) box of bowtie pasta or elbow macaroni
  • 5 tablespoons of butter
  • ΒΌ cup all-purpose flour
  • 1 teaspoon of smoked paprika
  • 1 teaspoon nutmeg
  • 1 pinch ground black pepper & kosher salt to taste
  • 1 cup of milk
  • 1 cup of heavy cream
  • 14 ounces of Truly Grass Fed Natural Aged Cheddar (diced)
  • 14 ounces of Truly Grass Fed Natural Sharp Cheddar Slices.
  • 3 lobster tails removed from shell and sliced into quarter-size chunks.
Directions
  1. Preheat over to 350.
  2. Bring a large pot of lightly salted water and 1/2 cup of milk to a boil.
  3. Cook bowtie or elbow macaroni pasta in the boiling water milk mixture, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Note: adding milk to boiling mixture adds a silkiness to the pasta.
  4. Melt butter in a saucepan or large cast iron skillet (preferably oven-proof) over medium heat; add diced lobster tails and cook for 1 minute.
  5. Season with smoked paprika along with a pinch of kosher salt & black pepper.
  6. Stir in flour. Continue to stir until smooth (about four minutes.)
  7. Slowly pour 1 cup of heavy cream and 1/2 cup of milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling.
  8. After 3 to 4 minutes, add nutmeg and reduce temperature.
  9. Add diced aged cheddar cheese to mixture, and stir until cheese is melted, 2 to 3 minutes.
  10. Fold pasta into cheese sauce until coated all over.
  11. For extra cheesiness, add slices of sharp cheddar on top and place in pre-heated oven on 350 for 8-10 minutes, until nice and bubbly.
  12. Remove from oven and allow to rest for about 5 minutes before serving.