Smoky Seafood Mac and Cheese

I’M CALLING ALL MY FELLOW CHEESE LOVERS—my turophiles—out there with this macaroni and cheese treasure. I may be speaking Greek, but this recipe is my take on an all-American classic. This dish right here is not for the faint of heart because I’ve packed it with smoked Gouda, smoked cheddar, and creamy Gruyère and brought some Southern heat with the addition of andouille sausage. If that wasn’t enough, I’ve elevated it to a level of decadence that only lobster can provide.

Ingredients

1 pound elbow macaroni

1 cup sliced andouille sausage

8 tablespoons (1 stick) plus 2 tablespoons unsalted butter, divided

1⁄2 cup all-purpose flour

2 cups heavy cream

2 cups half-and-half
1 tablespoon smoked paprika

1⁄2 teaspoon ground nutmeg

Kosher salt

Cracked black pepper
3 cups shredded smoked Gouda cheese, divided

2 cups shredded smoked cheddar cheese, divided

1 cup shredded Gruyère cheese, divided

1 1/2 pounds cooked lobster meat, diced into large chunks

1⁄4 cup plain bread crumbs

1 (1 1⁄2–2-pound) whole lobster,

Cooking Instructions

01

Preheat the oven to 350 degrees F. Have ready a 9 × 13 inch casserole dish.

02

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside.

03

Meanwhile, in a deep pot or large Dutch oven, sauté the andouille sausage over medium-high heat for 5 minutes or until golden brown. Add the stick of butter and allow it to melt. Add the flour and cook for 3–5 minutes, stirring constantly, to fully incorporate the flour into the butter (be careful not to let the flour burn). Add the heavy cream and half-and-half and stir until the sauce begins to thicken. Season with the smoked paprika, nutmeg, and salt and pepper to taste.

04

Reserve 1⁄4 cup each of the Gouda, cheddar, and Gruyère cheeses, and fold the remaining cheeses into the mixture. Stir to combine. Stir in the cooked lobster.

05

Pour the mac and cheese into the prepared casserole dish. Sprinkle the reserved 3⁄4 cup cheese on top.

06

Melt the remaining 2 tablespoons butter in a medium sauté pan over medium heat. Add the bread crumbs and sauté until lightly golden. Sprinkle on top of the mac and cheese.