Looking for a unique twist on the perfect comfort food? This dish from Indiana Grown’s Culinary Competition combines your favorite ingredients to create the ideal fall meal. Try this unique new recipe combining bacon, lobster and macaroni and cheese! Your family and friends are sure to love this recipe!
1 lb. Indiana Kitchen Bacon (keep 1/4 cup for topping)
8 oz. elbow macaroni
1 Tbl. bacon grease
1 shallot- minced
1 clove garlic- minced
1 lb. cooked and chopped lobster meat
8 oz. shredded sharp white cheddar cheese
6 oz. shredded Parmesan cheese (reserve 2 ounces for topping)
4 oz. shredded Gruyere cheese
2 cups Traders Point Creamery Whole Milk
24 snack crackers (i.e. Ritz or Club)- crushed for topping
1 Tbl. butter for dish
salt and paper to taste
Preheat oven to 360 degrees.
Cut bacon in bite sized pieces. Fry in large skillet over medium heat on stovetop until crisp. Drain and set aside.
In large saucepan on stovetop over high heat, bring salted water to boil. Add macaroni. Cook until tender. Drain and set aside.
In same skillet used for bacon, add 1 Tbl. bacon grease along with minced shallots and minced garlic. Sauté until soft. Drain and set aside.
In same saucepan used for macaroni, combine sharp, parmesan, goat and gruyere cheeses over medium heat until melted. Gradually add milk and cook over low heat until smooth. Crush crackers and add 1/4 cup bacon, 2 oz. parmesan cheese, and 2 oz. goat cheese. Set aside.
Combine remainder of bacon, along with lobster, shallot and garlic, cooked macaroni, and cheese sauce in large bowl and mix until well coated. Add salt and pepper to taste.
Place macaroni mixture in buttered casserole dish. Top with cracker, cheese, and bacon topping. Bake at 350 degrees for 20-30 minutes or until top is golden brown and cheese is bubbly.
Makes 12 servings.