½ batch Cheddar Cornbread, cooled
1 pound penne, shell or large elbow pasta
1 stick (8 tablespoons) Cabot Salted Butter
½ cup King Arthur Unbleached All-Purpose Flour
4 cups lowfat (1%) milk, heated
1 pound Cabot Extra Sharp Cheddar, grated (about 4 cups)
1 teaspoon dried basil
1 teaspoon dried dill weed
1 ½ – 2 pounds cooked lobster meat
PREHEAT oven to 350°F. Crumble cornbread and set aside.
COOK pasta until al dente, in large pot of boiling salted water. Drain well and return to pot.
In heavy-bottomed pot over medium heat, melt butter. Whisk in flour until well blended; let cook, whisking, for one to two minutes.
WHISK in milk gradually. Continue cooking, whisking often, until sauce comes to simmer and thickens.
STIR in cheese; when melted and combined, reduce heat to low and stir in basil and dill weed. Cook, stirring, for 3 to 4 minutes longer.
ADD half of sauce to pasta and mix well. Add lobster and remaining sauce and mix again.
Spread mixture in lightly greased 9-by-13-inch baking dish. Spread cornbread evenly over top.
BAKE for 20 to 25 minutes or until hot and bubbly.
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