Source: Crave Brothers Farmstead Cheese (and photo)
Creamy mascarpone adds another level of luxury to an already luxurious dish—lobster macaroni and cheese. For both his restaurant and Marco Polo’s Italian Market, owner Jasper Mirabile Jr. sources this cheese from Crave Brothers, a well-respected artisanal producer in Wisconsin.
1 lb. macaroni
5 tbsp. butter, divided
1 lb. lobster meat, diced
1 tsp. salt
Pinch ground nutmeg
1/8 tsp. cayenne pepper
1/4 cup milk
1/4 cup chopped green onions
2 cups Crave Brothers Farmstead Classics Mascarpone Cheese
1/4 cup grated Romano cheese
1 cup whipping cream
2 tbsp. sherry wine
1/2 cup bread crumbs
- In med. saucepan, cook macaroni al dente; drain.
- In another med. saucepan, melt 3 tbsp. butter. Add lobster; sauté 1-2 min. Remove from heat. Stir in salt, nutmeg and cayenne; add milk and green onions until combined.
- In large bowl, combine macaroni, mascarpone and Romano cheeses until well mixed; gently fold in lobster mixture. Turn into well-greased 2-qt. baking dish. In a small bowl, whisk cream, egg and sherry; pour over macaroni mixture.
- In small skillet, melt remaining 2 tbsp. butter. Stir in bread crumbs until well coated with butter. Spread bread crumbs over casserole. Bake 25 to 35 min. or until browned. Serve immediately.