Chef Jasper J. Mirabile Jr.
Jasper's Italian Restaurant
Kansas City, Mo.
Chef Mirabile turns macaroni and cheese into a luxe dish by adding farmstead mascarpone cheese and cooked lobster to the comfort food favorite. While elbow macaroni is traditional, a fancier pasta shape can signaturize the dish for your operation.
1 lb. macaroni
2 cups mascarpone cheese
¼ cup grated Romano cheese
5 tbsp. butter, melted, divided
1 lb. cooked lobster meat, diced
¼ cup milk
¼ cup chopped green onions
1 tsp. salt
1/8 tsp. cayenne pepper
Pinch ground nutmeg
1 cup whipping cream
2 tbsp. sherry wine
½ cup bread crumbs
1. In large saucepan, bring water to a boil. Cook macaroni according to package directions; drain. Transfer macaroni to large bowl and combine with mascarpone and Romano cheese until well coated.
2. In medium saucepan, heat 3 tbsp. butter; add lobster and saute until heated through. Remove from heat and stir in milk, green onions, salt, cayenne and nutmeg. Combine lobster mixture with macaroni mixture in bowl; transfer to well-greased 2-quart baking dish.
3. In small bowl, combine cream, egg and sherry; whisk to blend. Pour over macaroni mixture in baking dish. In small mixing bowl, combine bread crumbs and remaining 2 tablespoons butter; mix to combine. Spread bread crumbs over macaroni mixture.
4. Preheat oven to 350 F. Bake macaroni 25 to 35 minutes or until browned. Serve immediately.