2010 Helix Chardonnay and Lobster Mac and Cheese
Now that you know the trick to serving the perfect glass of Chardonnay, you need to know what to serve it with. Call up some friends and have a low key dinner party this weekend, this pairing is bound to be a favorite! You can wow your friends with your impressive knowledge of the history and facts of Chardonnay and serve them a delicious treat. Our favorite pairings for the 2010 Helix Chardonnay are dishes with lobster or cream sauces. The recipe we’ve picked out to share with you combines the two in the most delicious way.
Pair the 2010 Helix Chardonnay with Lobster Mac and Cheese for perfect relaxed, yet decedent meal. The bright acidity of the Chardonnay cuts perfectly through the creaminess of the Mac and Cheese. This Lobster Mac and Cheese recipe was adapted from Ina Garten’s Barefoot Contessa show. Order a bottle of the 2010 Helix Chardonnay here and enjoy this pairing soon!
Ingredients
Kosher salt
Vegetable oil
1 lb. cavatappi or elbow macaroni
1 quart milk
8 tbsp (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 oz. Grutere cheese, grated (4 cups)
8 oz. extra-sharp Cheddar, grated (2 cups)
1/2 tsp. fresh ground black pepper
1/2 tsp. nutmeg
1 1/2 lb. cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat oven to 375 degrees F.
Drizzle oil into a late pot of boiling salt water. Add pasta and cook according to directions, 6-8 minutes, drain well. Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tbsp butter and add the flour. Cook over low heat for 2 min, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the cheese, 1 tbsp salt, the pepper and nutmeg. Add the cooked macaroni and lobster and stir well.
Place the mixture into 6-8 individual gratin dishes. Melt the remaining 2 tbsp of butter, combine with fresh bread crumbs, and sprinkle on the top of the dishes. Bake for 30-35 minutes, or until sauce is bubbly and macaroni is golden brown.
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