| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 entree servings or about 15 side servings |
Ingredients
- 3 ounces (6 tablespoons) salted butter
- 1 1/2 tablespoons finely minced fresh onion
- 1 1/2 tablespoons finely minced fresh garlic
- 6 tablespoons all-purpose flour
- 1/2 teaspoon Hungarian paprika
- 1/4 teaspoon turmeric
- 1 teaspoon kosher salt, plus more for pasta water
- 1 teaspoon dry mustard
- 2 teaspoons hot sauce
- 1 quart heavy cream
- 1/2 pound processed cheese singles, diced
- 4 ounces sharp yellow Cheddar, shredded, plus about 4 cups for topping
- 2 ounces Italian fontina cheese, shredded
- 4 ounces fresh grated Italian Parmigiano
- 2 pounds dry macaroni elbows
- Grilled lobster, recipe follows
- Bread crumbs, recipe follows
- Chopped parsley, for garnish
- 1 cup parsley leaves
- 2 cloves garlic
- 1/4 cup olive oil, plus more for brushing grill
- 2 teaspoons salt
- 2 (1 1/2-pound) lobsters (live)
- 2 cups panko bread crumbs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup fresh grated Italian Romano cheese
Instructions
- In a heavy 6-quart saucepan over low heat, melt butter and add onions and garlic. Slowly sweat over low heat until translucent, about 5 minutes. Add flour, stirring to combine, and incorporate all dry ingredients, along with hot sauce. Stir until uniform. Slowly whisk in heavy cream. Raise heat to medium, add cheeses and stir constantly just until cheese is melted. Cook’s Note: do not bring this mixture to a boil; the temperature shouldn’t exceed 140 degrees F.
- Bring 2 gallons of salted water (you should be able to taste the salt, about 1/2 cup) to a boil in a 12-quart pot. Add macaroni; boil about 6 minutes, or until al dente. Strain, and immediately cool by rinsing with ice-cold water.
- Ten minutes before you want the mac on the table, in a very large nonstick pan, warm cheese sauce over medium-high heat, stirring constantly with a heat-resistant rubber spatula. Once cheese sauce comes to a simmer, add cold pasta and lobster meat. Return to a simmer, stirring constantly. Turn out warm noodles and sauce into large casserole dish, about 6-quart size. Cook’s Note: For individual servings, separate noodles into 8 individual casserole dishes.
- Top generously with additional shredded Cheddar and bread crumb mixture. Smooth bread crumbs into an even layer over the pasta and pat down with fingers to form a loose crust. Place under broiler until crumbs are an even golden brown. Garnish with chopped parsley, and serve immediately.
- In a food processor, combine parsley, garlic, oil and salt. Split lobsters in half from the head down. Remove claws and cook for 5 minutes in boiling water. Remove parcooked claw and knuckle meat and marinate along with split tails in parsley mixture for 20 to 30 minutes. On a well oiled high heat grill, grill lobster tail meat down, along with claw and knuckle meat until charred slightly. Chop lobster meat into 1/2-inch cubes.
- In a medium bowl, mix all ingredients until combined. Set aside.
Reviews
I used to eat at Adam’s BBQ restaurant in Philadelphia, called The Smoked Joint. I went there because of the Mac and Cheese. I took family and friends there because of the Mac and Cheese (and the fresh squeezed Margaritas) and everyone adored the Mac and Cheese (and the margaritas). The bbq was solid too. I was so sad when the place closed due to what I was told were ventilation issues in the building annoying the residents. Nevertheless, I was very happy to find this recipe years later. They didn’t put lobster in it at the restaurant but I wouldn’t object to it.
I substituted the american cheese singles for cream cheese and more cheddar. Made it very creamy and smooth. I would do it again.
This makes a wonderful cheese sauce for other recipes as well. We loved it!!
I’m renaming this recipe crack and cheese for my own benefit. I’ve made this multiple times (sans the lobster and the parsley topping) and everybody loves, loves, loves it. It smells so good in the house when I’m making it I can’t seem to contain myself and can’t wait until it’s finished. The woman who said it was gross must have screwed it up. The tumeric, garlic, onion, and paprika make it unusually delicious and the panko topping with a tint of salt adds another layer to the flavor. This is the best mac and cheese I’ve ever had and the complexity of the recipe makes the end product SO worth it.
Made this dish 2x once as a practice run before Christmas dinner and then again for the real deal. I blew everyone away with the dish. Not only did they love how I made mac and cheese fancy by adding the lobster, but the kick it has at the end with the heat really adds to the dish. I will definitely keep this one in my recipe box. It is super rich so only for special occasions 😉
I made this for a dinner party, and everyone loved it. I used manchego cheese instead of fontina for a sharper taste and added pancetta because I couldn’t get a lobster at the last minute. I halved the recipe for a dinner party for 6, and still ended up with leftovers for a few days. As someone who usually orders mac n cheese when I go to a restaurant, especially fine dining restaurants, this recipe matches or is better than most!
This is by far the best mac n’cheese recipe my hubby and I have ever tried. Reading over other reviews, it’s clear that the low scoring reviews didn’t even make the recipe. We don’t always add Lobster when we make it, but it is still always a hit. I would also half the recipe, b/c 2 lbs of macaroni is a lot!! We ate it for a week!!! No complaints, though!
We made this recipe twice already and can’t wait to make it again. Thanks for sharing Adam.
I thought this was very good.. I would cut back on the amount of pasta,I will try 1 to 1 1/2 lb next time. Kept the sause the same. Won’t change amount of suace when I cut back on pasta. I sauted shrimp in butter and garlic instead of loberster it was good and I Baked it. My Family loved this. First time making MAC ‘N’ CHEESE.
Adam’s receipes weren’t always the best; however, he had a presence and should have been taken more seriously. I feel very sad for the way this “contest?!?” turned out in the end. Most people I spoke with felt Adam was great on camera and would had doen well on the network. What were they (the judges) thinking?
I wonder how many people will tune in for this competition anymore? I know I won’t!