This recipe is gloriously adapted from The Barefoot Contessa Ina Garten’s recipe. You can also find the recipe in her newest cookbook that I bought for myself this holiday season Barefoot Contessa Foolproof.
Extra virgin olive oil
1 pound Organic Gluten-Free Bionaturae elbow macaroni
1 quart organic whole milk
8 tablespoons (1 stick) organic cultured unsalted butter, divided
1/2 cup Pamela’s Baking Mix
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh gluten-free bread crumbs (*how to make your own*)
Preheat the oven to 375 degrees.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package until cooked al dente. Drain well.
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 (this process will actually take longer than a minute or two with the Pamela’s – be patient, turn the heat up just a smidgen and don’t stop whisking!). 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 OR place entire amount in a large casserole dish.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Photo Credit: Eli Dagostino Photographer (using my iPhone)