Every once in a while I post a video that makes a recipe look way harder than it is, and this “simple” lobster macaroni and cheese is one such dish. The problem has to do with the fact that for this kind of recipe, we’re preparing each of the main components simultaneously.
1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)
1/2 teaspoon fresh thyme leaves
*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.
For the crumbs:
3 tablespoons panko breadcrumbs 1 tablespoon melted butter, or enough to moisten 2 tablespoons grated Parmigiano Reggiano