Projo Football Food and Spirits

Thinking a casserole would do you for the Super Bowl?

Kevin Roberts, author of KISSING IN THE KITCHEN, has put together some recipes for
Frank’s RedHot Original Cayenne Pepper Sauce and one sounds like the perfect blend of comfort and taste. It's a macaroni and cheese with lobster.

Macaroni with Lobster and Cheese Blend

1 pound elbow macaroni
6 cups water
3 tablespoons butter
3 tablespoons all purpose flour
1 tablespoon mustard
2 cups milk
½ teaspoon paprika
Salt and pepper to taste
1 small yellow onion, finely chopped
1 - 2 tablespoons hot sauce, or more to taste
3 cups (total) of a cheese mix that includes Pepper Jack, Gouda, Mozzarella and sharp cheddar, all shredded, as well as grated Parmesan and Romano
1-2 pounds cooked lobster tail, coarsely chopped

Breadcrumb Topping:

3 tablespoons butter

1 cup panko breadcrumbs

Preheat oven to 350 degrees.
Add the water to a large pot and bring to a boil. Cook the macaroni al dente. Drain and set aside.
In another pot over medium heat melt the butter. Stir in flour and mustard. Keep stirring until there are no lumps.
Add milk, onion, hot sauce, paprika, salt, pepper and 2 ¼ cups of the cheese combination. Stir well. Turn heat to low and simmer for 10 minutes.
Add macaroni to cheese sauce and mix well.
Add lobster meat and mix well.
Transfer to an 8X10-inch baking dish or casserole dish.
Top with remaining cheese.

In a small saucepan over medium heat melt butter. Add breadcrumbs and mix.
Spread the breadcrumb topping evenly over the macaroni.
Bake for 30 minutes or until the cheese is bubbling and golden brown.

Serves 6-8

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