Ultimate Macaroni Cheese
This lobster mac and cheese from the Jura episode of James’s French Adventure is the ultimate indulgent meal. It tastes AMAZING!
4-6
Ingredients
- 300g dried macaroni
- 25g butter
- 25g plain flour
- 300ml milk
- 25ml white wine
- 1 tbsp mustard
- ½ tsp nutmeg
- 200g comte cheese, grated
- 25ml double cream
- 2 lobsters, cooked with the meat removed
- 2 tbsp chives, chopped
- 4 sprigs tarragon, picked and chopped
- 25g dried breadcrumbs
Method
For the macaroni cheese, preheat the grill to its highest setting.
Cook the macaroni in a large saucepan of salted, boiling water, according to instructions on the packet. Drain when cooked.
Prepare the lobster by breaking it down and removing the meat.
Meanwhile, in a separate saucepan, heat the butter until melted. Then, whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown.
Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding more. Be sure to whisk continually. After all the milk has been added to the mixture, you should have a smooth sauce the consistency of double cream.
Add the wine and mustard. Add 100g of the comte cheese to the sauce and heat gently, stirring all the time until it has melted. Season to taste with salt, freshly ground black pepper and nutmeg.
Tip the pasta into the pan containing the cheese sauce. Add a further 25ml double cream, ½ the lobster meat and then 25ml of milk. Add the chopped chives and tarragon, then a further splash of milk. Season with salt and pepper.
Transfer the macaroni cheese to a large ovenproof dish and top with the breadcrumbs, remaining lobster and grated comte. Place under the grill for 2 minutes, or until the topping is golden-brown and bubbling. Serve.
Ingredients
- 300g dried macaroni
- 25g butter
- 25g plain flour
- 300ml milk
- 25ml white wine
- 1 tbsp mustard
- ½ tsp nutmeg
- 200g comte cheese, grated
- 25ml double cream
- 2 lobsters, cooked with the meat removed
- 2 tbsp chives, chopped
- 4 sprigs tarragon, picked and chopped
- 25g dried breadcrumbs
Method
For the macaroni cheese, preheat the grill to its highest setting.
Cook the macaroni in a large saucepan of salted, boiling water, according to instructions on the packet. Drain when cooked.
Prepare the lobster by breaking it down and removing the meat.
Meanwhile, in a separate saucepan, heat the butter until melted. Then, whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown.
Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding more. Be sure to whisk continually. After all the milk has been added to the mixture, you should have a smooth sauce the consistency of double cream.
Add the wine and mustard. Add 100g of the comte cheese to the sauce and heat gently, stirring all the time until it has melted. Season to taste with salt, freshly ground black pepper and nutmeg.
Tip the pasta into the pan containing the cheese sauce. Add a further 25ml double cream, ½ the lobster meat and then 25ml of milk. Add the chopped chives and tarragon, then a further splash of milk. Season with salt and pepper.
Transfer the macaroni cheese to a large ovenproof dish and top with the breadcrumbs, remaining lobster and grated comte. Place under the grill for 2 minutes, or until the topping is golden-brown and bubbling. Serve.
This recipe is from the book:
James Martin’s French Adventure
“Some thirty years since Floyd on France first screened, the chance to follow in his footsteps and, to return to the places that have shaped my own life and career was too good to resist. I hope this book will give you a small taste of what I learnt and the things I discovered on my French adventure, and that you’ll enjoy the trip as much as I did!”
- James
- James
