Make a proper bechamel of butter melted in large cast iron pot with flour wisked, scalded milk in small pot and add gradually to butter & flour, whisking constantly, until bechamel base sauce. Add thyme and nutmeg.
Cook macaroni in separate pot.
In frying pan, saute pancetta and add onion and cook until almost carmelized.
To bechamel, add all cheeses but only 1/2 of parmigiano and stir until smooth. Add macaroni and stir. Add a bit more milk if too thick. Add parsley, lobster, pancetta, and onion, and mix.
Spray large baking pan with nonstick cooking spray. Spread macaroni and cheese in pan, smooth top, and sprinkle lightly with the rest of the grated parmigiano.
Cook at 350F for approximately 45 minutes or until sides are bubbling.
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|Serving Size: 1 Serving (1557g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1735 (38%)|
|Amt Per Serving||% DV|
|Total Fat 192.7g||257 %|
|Saturated Fat 102.4g||512 %|
|Monounsaturated Fat 61.9g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 945.6mg||291 %|
|Sodium 6036mg||208 %|
|Potassium 2076mg||55 %|
|Total Carbohydrate 482.3g||142 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 480.2g|
|Protein 231.8g||331 %|
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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: 4576
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