This one is decadent, but well worth it after a long run!
1 clove garlic, minced
400ml milk (2%)
150ml white wine
500g grated aged cheddar 2 yrs
250g grated parmesan
1/2 cup fresh baby spinach, torn
400g cooked lobster pieces
500g high quality macaroni
250ml olive oil
salt & pepper to taste
Cook the pasta “al dente” in boiling water. Drain the pasta, return to the pot and coat with the olive oil. Set aside.
Over low heat, in a large non-stick pan, melt 2tbsp butter and add the minced garlic. Once the garlic begins to sizzle slightly, add the milk and white wine and heat until warm, and then add salt and pepper to taste. Meanwhile, make a ‘roux’ with the remaining butter (melted) and flour in order to thicken the milk/wine mixture to a nice texture. Add the cheddar and parmesan cheeses and whisk until smooth and creamy. Combine the cheese sauce with pasta until thoroughly mixed, then blend in torn spinach and the lobster pieces.
Top with shaved Parmesan cheese and breadcrumbs and garnish with lobster, then broil for a few minutes until breadcrumbs brown and the cheese sauce bubbles!