Gluten-Free Garlic Chive Rooster Comb Lobster Mac & Cheese

Serving Size: 2-3


1 lb. Pappardelle’s Gluten-Free Garlic Chive Rooster Combs
1 teaspoon sea salt
1 quart milk
6 tablespoons unsalted butter, divided
1/2 cup gluten-free all-purpose flour
12 oz. (or 4 cups) Gruyere cheese, grated
8 oz. (or 2 cups) extra-sharp Cheddar cheese, grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 lb. cooked lobster meat


  1. Pre-heat the oven to 375 degrees. Cook pasta in a large pot of boiling salted water until just tender, but still firm, stirring occasionally, about 8-10 mins. Drain and set aside.
  2. Meanwhile, heat the milk in a small saucepan, but do not boil. In a large pot, melt 6 tablespoons of butter and add the gluten-free flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for an additional 1-2 minutes, until thickened and smooth. Remove from heat. Add Gruyere, cheddar, salt, pepper, and nutmeg.
  3. Combine the cooked pasta and lobster, stirring well. Spray a large casserole dish (or individual dishes) with a vegetable spray. Put a small layer of pasta in the bottom and top with cheese mixture. Add another layer of noodles and more cheese. You should have 3 layers, ending with cheese.
  4. Bake for approx. 45 minutes covered, and uncover for the last 15 minutes. Remove from oven, and let sit for approx. 10 minutes before serving.