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2019 Viognier with Lobster Mac & Cheese

2019 Viognier with Lobster Mac & Cheese
Recipe Date:
January 27, 2021
Serving Size:
Cook Time:
Imperial (US)
Cheesy, lobstery goodness is what this recipe is all about. It's simple to put together and let bake while you sit by the fire enjoying a glass of Hovey Viognier.
  • 1 lb cavatappi pasta (or similar)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 1/2 cups whole milk
  • pinch of nutmeg
  • kosher sale
  • fresh ground pepper
  • 1 1/2 cups shredded white cheddar
  • 1 cup shredded Fontina
  • 3/4 cup grated parmesan, divided
  • 1 lb lobster (fresh if available, but canned works just as well)
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup freshly chopped parsley (optional, but a lovely touch)
  1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
  2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes. 

  3. Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9"-x-13" baking dish. 

  4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.

  5. Serve with roasted veggies (broccoli, carrots and onions) or a spinach salad with Champagne dressing.