Okay, this is the most recent Recipe Thread

[Urbane Guerrilla]

A comfort-food apotheosis, this one.

From Cal Hancock, of Hancock Gourmet Lobster Company.

Time: About one hour. Four quart Casserole dish.

You need 1 1/4 sticks butter for everything.

The Pasta:
1 lb shells, macaroni, small shaped pasta
8 TBSP salted butter, divided -- one quarter of butter
1 sm yellow onion, diced
1 clove garlic
5 TBSP allpurpose flour
2 C light cream
2 C gruyere cheese, shredded -- with
3 C cheddar cheese, also shredded
1/2 C grated Romano cheese
salt and fresh-ground black pepper to taste
8 oz cooked lobster meat, cut bite size (about 2 1.5lb lobsters' worth)

The Topping:
2 TBSP salted butter
3/4 C panko
1 tsp chopped fresh parsley

Doing It:
1. Cook the Pasta per directions, cool in colander with cold water
2. Preheat oven 350 F.
3. In medium saucepan, melt 3 TBSP Butter over medium heat. Stir in Onion and Garlic, cooking until onion is translucent, about 5 min, transfer to sm dish
4. Melt remaining 5 TBSP Butter in that saucepan. Whisk in Flour, stir until mixture is light golden brown and glossy, 8-10 min. Gradually whisk in Cream into the mixture; increase heat to med-high, bring to a simmer. Reduce heat to med-low, continuing to stir until mixture is thick, creamy and smooth, about 10-15 min.
5. Add Onion-Garlic mixture back in, and add all three Cheeses, stirring until mixture is creamy smooth with the cheeses melted in. Season to taste w/Salt & Pepper. Gently stir in Lobster and reserved Pasta. Pour into 4qt casserole, smooth the top if needed.
6. The Topping: in sm saucepan over med heat melt the 2 TBSP Butter. Add Panko crumbs and Parsley, cook, stirring, until lightly toasted. Sprinkle over casserole. Bake in the preheated oven until sauce is bubbly and top is golden brown, about 10-12 min. 6 servings.

One of those very rich Mac & Cheeses. Probably just as good with canned crab, or varied with cubed ham in place of lobster.