adapted from Ina Garten
yield: 4 servings
- canola oil cooking spray
- 1/2 lb penne (preferably whole wheat or whole wheat blend)
- 2 cups 1% low fat milk, preferably organic
- 4 Tbsp salted butter, divided
- 1/4 cup flour (I used all-purpose, but any will work)
- 6 oz (about 2 cups) grated gruyere cheese
- 4 oz (about 1 1/4 cup) grated 50% reduced fat sharp cheddar cheese, such as Cabot
- 1 tsp Kosher salt
- freshly ground black pepper, to taste
- 1/2 lb freshly cooked lobster meat, chopped into 1-inch pieces (I purchased cooked lobster - a combination of claw, knuckle, and tail meat - from my local fish monger)
- 2 slices whole wheat sandwich bread, lightly toasted and pulsed in a food processor to form fine crumbs (alternately, you can use 3/4 cup unseasoned breadcrumbs, but fresh is much better!)
- Preheat oven to 350°F. Lightly coat an 11 x 7 inch baking dish with canola oil cooking spray.
- Bring a medium pot of water to a boil. Add in penne and cook until al dente (about 2-3 minutes less than amount of time recommended on the package). Drain.
- Meanwhile, heat milk in a small saucepan over medium-low heat until hot but not boiling. Turn off heat.
- Melt 3 Tbsp butter in a large saucepan over low heat. Whisk in flour for 1 minute.
- While continuing to whisk, pour in the hot milk and whisk mixture until smooth and thick, about 1 minute. Remove from heat and stir in the grated cheeses, salt, and pepper.
- Stir in the drained cooked penne and lobster meat until fully combined. Pour mixture into the prepared baking dish.
- Melt the remaining 1 Tbsp butter in the microwave and stir in the breadcrumbs until moistened. Evenly spread the buttered breadcrumbs over the penne, cheese, and lobster mixture. Bake for 25-30 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.