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There are lots of ways to jazz up macaroni and cheese. Try adding lobster and a rich depth of cheesiness with Sargento® Reserve Series Aged Italian Blend. It’s a dish your family will request again and again.

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  2. Melt butter in a saucepan over medium heat; stir in flour, salt and pepper until smooth, about 5 minutes. Slowly pour milk into roux while continuously stirring until smooth and bubbling, about 5 minutes.
  3. Add cheddar and Italian blend cheese and stir until melted, 2 – 4 minutes. Add Nutmeg and whisk to combine.
  4. Fold macaroni and lobster meat into cheese sauce and mix until coated.
  5. Garnish with parmesan cheese and chives right before serving.

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