Lobster Mac and Cheese with Truffle Pearls
1 pound elbow macaroni, boiled al dente with 1 tablespoon kosher salt, drained well
1.5 pounds Fontina cheese, grated (4 cups)
1.75 pounds Pecorino Romano, grated (5 cups)
1 cup sweet onion, finely minced
4 tablespoons butter
4 tablespoons flour
6 cups milk (whole or 2%)
1 tablespoon dijon mustard
1 full sprig fresh thyme
2 teaspoons kosher salt
1/2 teaspoon black pepper
2 pounds lobster meat, cooked and well drained, coarsely chopped
2 ounces Truffle Pearls
Preheat oven to 400 degrees.
In dutch oven, melt butter, saute onions about 5 minutes. Whisk in flour, cook about 3 minutes at medium heat. Whisk in milk, bring to a simmer over medium heat. Add thyme and mustard. Simmer 15 minutes. Remove thyme. Remove from heat add salt and pepper. Add 2 cups fontina and 2 cups romano, stir well until melted, add cooked macaroni, mix gently. Stir in another 1 cup fontina and 2 cups romano. Add lobster, mix well. Spoon into 9x13 pan. Top with remaining 2 cups of romano. Bake for 25 minutes. Add a dollop of truffle pearls to each serving as it's plated.
This dish serves 8 to 10 people. Enjoy!