Peter’s Lobster Cheese and Macaroni

Guest author: Peter Mohn, Grafton Village Cheese Company Vice President
Website: Grafton Village Cheese

The VP at Grafton Village Cheese, handcrafted award-winning cheddar cheese from Vermont, has a “cheese & macaroni” recipe that can knock you over, it’s so decadent. A perfect comfort food and a recipe that’s been a favorite among anyone we give the recipe to. The recipe below includes lobster which could be eliminated, but if you want comfort, there’s more richness for you!

Peter’s Lobster Cheese and Macaroni

Ingredients

1 lb elbow macaroni

1/4 cup butter

2 1/4 cup evaporated milk

2 T. Dijon Mustard

3 eggs, beaten

2 pounds grated Grafton Classic Reserve Cheddar

1 t. salt

1/2 t. pepper

Dash of Tabasco

Paprika

8 oz (1/2 pound) cooked lobster; ideally small chunks of claw and knuckle meat

Preparation

Heat oven to 350 degrees.

Cook macaroni according to box directions for al dente. Add butter to cooked, warm macaroni.

In a separate bowl, whisk milk and Dijon. Slowly, add eggs. Fold in cheese and lobster chunks. Add salt, pepper and Tabasco. Fold cheese mixture into macaroni. Pour into 9 X 13 baking pan and bake for 50 minutes until cheese is bubbling and the top is starting to brown.

Serves six (unless you really like it, then it could be four)