Lobster Mac and Cheese! 🤤 WHOA BABY this is delicious! Super fun to work with @rothcheese on this one! #rothpartner The Grand Cru from Roth is one of my all-time favorite cheeses for both cooking AND eating - it’s nutty, creamy, salty, rich and just SO GOOD. It’s made in Wisconsin with local milk (yay Midwest!) in imported copper vats from Switzerland, and then aged 4+ months on spruce boards, so I guess it makes sense that I love it so much. This luxurious lobster mac and cheese is like mac and cheese royalty (but, like, easy). It’s perfect for the holidays, whether making for a special / romantic night in, a treat-yourself dinner, or a party to share with a crowd as an appetizer or part of the holiday spread. We are loaded to the brim here with full-bodied cheese, bites of juicy, tender lobster, and topped with buttery crispy panko. The recipe is so simple: LOBSTER MAC & CHEESE 8 ounces elbow macaroni (or pasta of your choice) 4 tablespoons butter 1 tablespoon flour 1 teaspoon salt 1 cup whole milk 1 6-oz block of Roth Havarti, shredded 1/2 block (about 3 oz) of Roth Grand Cru, shredded (remaining block for snacking!) cooked lobster meat (I used the meat from two small tails for this) 1 tablespoon melted butter + 1 cup panko breadcrumbs for topping Melt butter over medium heat. Add flour, and whisk until it’s bubbly and incorporated. Slowly add the milk and whisk until you have a creamy, smooth, thickened sauce. Season with salt. Remove from heat. Add shredded @rothcheese Havarti and Grand Cru to the sauce, reserving a little bit for topping. Stir until melted and smooth. Add cooked pasta. Transfer to baking dish. Arrange lobster pieces over the top. Cover with remaining cheese and panko breadcrumbs. Broil for 5 minutes or so, until the whole thing is bubbly and golden brown. Serve immediately. Super fun making this in partnership with @rothcheese - DO NOT SLEEP on that Grand Cru! ❤️