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Comfort Food, Sides | |
| 2 tbsp unsalted butter 2 tbsp flour 1 cup whole milk 1 cup heavy cream 1/2 cup smoked gouda 1/2 cup fontina cheese Salt and white pepper to taste 1/4 cup grated Parmesan 3 cups cooked Pipette Pasta 1 cup cook diced Maine Lobster 2 tbsp Panko Bread Crumbs | |
| Melt the butter in a small saucepot, whisk in the flour and cook over low heat, stirring two to three times for 5 minute without any color. Whisking the entire time, add in the milk and heavy cream over medium heat until the sauce becomes thick and comes to a simmer. Reduce the heat and slowly simmer for 5 minutes. Add the gouda and fontina cheeses; stir until melted and season with salt and pepper. Add the cooked pasta and the gouda/fontina cheese sauce. Heat slowly, stir in the lobster and finish with the grated Parmesan cheese. Place in a small casserole dish and sprinkle with the breadcrumbs. Brown under the broiler, serve hot. | |
Unrated | |
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