Sarah's Lobster & Crab Macaroni and Cheese

1 lb elbow macaroni, cooked to al dente per instructions on box & drained
½ cup butter
½ cup flour
1/2 tsp salt
1 tsp black pepper
¼ tsp ground nutmeg
3 Tbsp sherry
3.5 cups 1% milk
6 oz Lobster (canned)
8 oz crab (canned)

Freshly shredded:
4 oz extra sharp white cheddar cheese
4 oz Gruyere cheese
4 oz Imported Swiss Cheese

Melt butter and then add salt & pepper. Mix in flour into butter until smooth. Stir in milk and heat to boiling, stirring constantly until thickened. Remove from heat and mix in nutmeg & sherry, then blend in cheeses. Add lobster and crab. Last, mix in cooked macaroni. Bake in preheated oven at 375° for about 30 minutes. Bon appétit!

Wine Suggestion: Stone Cellar Riesling or Riesling
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