Ingredients
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1 shallot, peeled and minced
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3 ounces all-purpose flour
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3 cups 2% low-fat milk
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1 bay leaf
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2 cups aged white cheddar cheese, grated
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1 cup parmigiano-reggiano cheese, grated
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salt and pepper
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1 cup panko breadcrumbs or 1 cup regular breadcrumbs
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1 ounce smoked bacon
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1 ounce parmigiano-reggiano cheese, grated
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1/4 cup unsalted butter
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1 small garlic clove, chopped
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1 pinch nutmeg
Instructions
- SAUCE: In a heavy-bottomed pot over medium heat, melt butter. Add garlic and shallot to butter and cook for 1 minute. Add flour and stir with a wooden spoon until a roux is formed. Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.
- Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat. Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.
- CRUMB TOPPING: Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated.
- NOODLES: In a large pot of boiling water (not salted), cook noodles until al dente. Strain noodles from water.
- TO ASSEMBLE: Add noodles into sauce with lobster and bacon. Place in a casserole dish and top with crumb mixture. Bake in a 350F oven until crumb topping is golden. Remove from oven and serve.