When the weather gets colder and the nights get longer, do you find that you turn to comfort foods for your family table? This time of year just screams for hearty soups and stews and baked pasta dishes. And I know I turn to tradition as well. When I’m feeling cold or dreary, I want the foods I grew up on, prepared just like Mom used to make.
Or maybe not exactly like Mom used to make. A couple years ago I tried lobster mac & cheese at a cocktail party. It was a taste explosion! And so I decided to amp up my game and make some for myself at home. And today I’m sharing my recipe with you!
When I make a traditional mac ‘n’ cheese, I use a mild or medium cheddar. Something kid-friendly, with a subtle taste. But once you add lobster, you need to kick it up a notch and go for a more mature flavour. I still use cheddar, but I go for a well-aged old cheddar. There’s a great sharpness in the taste, and it works wonderfully with the sweetness of the lobster tails. And I prefer to use a white cheddar, just for aesthetic reasons. The result both looks and tastes more grown-up and makes a great dish to serve to your adult friends.
For this recipe I used Ivanhoe Extra Old Cheddar Cheese. Ivanhoe has been a part of the Gay Lea family since 2008, but they’ve been making award-winning artisan cheeses since 1870. There’s so much experience and knowledge in that history. They are actually the oldest Canadian artisan cheese company, and they have a factory outlet store in their town of Ivanhoe, ON, just north of Belleville, that is quite the tourist attraction. They see over 75,000 visitors each year who come to learn about cheese making, sample the wares, and do some shopping. Antiques, gift baskets, old fashioned milk shakes, and or course their own cheese. I think I may have to visit!
Lobster Macaroni & Cheese Casserole
|Raw, the shells are green and the meat is almost translucent.|
|Cooked, the shells are now red, and the meat is white and opaque.|
Have you ever tried this mac ‘n’ cheese variation? Do you make it yourself? I admit that my kid won’t eat this, but then again, it’s really for me anyway 🙂 Both lobster and aged cheese are more adult tastes, so I’m not surprised a 10 year old isn’t impressed. The grown-ups though love this! And a more adventurous kid than mine could as well.
Disclosure: I am part of the Gay Lea Ambassador Campaign, and I receive special perks as part of my affiliation with this group. The opinions on this blog, as always, remain my own.