Smith & Wollensky’s Lobster Mac & Cheese Recipe




2 cups shallots, choppedSWmaccheese
½ cup garlic, chopped
1 qt. white wine
1 qt. heavy cream
3 ½ cups half & half
2 tsp. black pepper
3 small cubes chicken bouillon
1 cup parmesan cheese, grated
1 cup provolone cheese, grated
1 cup Monterey jack cheese, grated
1 ½ cups cheddar cheese, grated
1 ½ lbs. 81 elbow macaroni (cooked al dente)
½ cup flour
¾ cup butter
½ cup truffle oil
1 cup Japanese bread crumbs (panko)
½ cup truffle oil
2 oz. chopped lobster meat
salt & pepper (to taste)



Sweat garlic and shallots in ½ cup butter until translucent
Add white wine and reduce by half
Add in heavy cream, black pepper, chicken bouillon, half & half
Bring to simmer.
In a small saucepan, create a roux by melting the remaining ¼ cup of the butter then mixing in flour.
Whisk continually until light blond.
Add roux to simmering mixture to thicken.
Simmer an additional 10 minutes.
Add in all cheeses and truffle oil.
Blend mixture in covered blender.
Return to saucepan and bring back to a simmer.
Add in pasta.
Add salt & pepper to taste.
Allow to cool.



Combine all ingredients (except lobster meat) and mix well.
The resulting bread crumb mixture should have a moist appearance and texture.
Place macaroni and cheese into casserole 8 oz. dishes and evenly spread the topping over each dish add 2oz chopped lobster and bake at 350 degrees for 25 minutes or until the topping is golden brown.
Serve immediately.

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Just mention that you saw their recipe on Eastonway's ``What's Cookin' with Toni`` and you'll receive 25% off of your food purchase!

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