From Ina Garten, The Food Network
1. Preheat the oven to 375 degrees Fahrenheit.
2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
4. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
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Serving Size: 1 Serving (2842g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3922 | ||
Calories from Fat: 2656 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 295.1g | 394 % | |
Saturated Fat 176.4g | 882 % | |
Monounsaturated Fat 82.1g | ||
Polyunsanturated Fat 16.7g | ||
Cholesterol 1490.2mg | 459 % | |
Sodium 2735.5mg | 94 % | |
Potassium 2686.5mg | 71 % | |
Total Carbohydrate 104.5g | 31 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 102.6g | ||
Protein 213.1g | 304 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3922
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