Lobster Mac & Cheese Bites

Recipe below - these savoury squares are a bit decadent, but the holidays totally justify making and eating them. A breaded and baked or air-fried outside yields to a gooey cheesy centre with tidbits of lobster nestled in between the pasta.

This recipe is brought to you by Rolling Meadows.

Makes one 8-inch (20 cm) square pan

Serves 24

Prep Time: 25 minutes, plus chilling

Cook Time: 35 minutes

You can make and bread the bites up to a day ahead or freeze for up to 3 months. Thaw the frozen bites in the fridge before baking.

Tip: With or without the lobster, this recipe makes a delicious batch of classic smooth and creamy mac ’n’ cheese. Serve it straight from the saucepan into warm bowls!

• Ingredients •

• Squares
• 2 cups (300 g) uncooked tubetti pasta
• 3 Tbsp (45 g) Rolling Meadow Grass Fed butter (salted or unsalted)
• 3 Tbsp (25 g) all-purpose flour
• 1 cup (250 mL) Rolling Meadow Grass Fed 2% milk
• 2/3 cup (160 mL) Rolling Meadow Grass Fed 14% sour cream
• 1 Tbsp (12 g) Old Bay seasoning (or 2 tsp celery salt)
• 1 Tbsp (15 mL) Dijon mustard
• 4 cups (360 g) coarsely grated Organic Meadow old Cheddar cheese
• 2 Tbsp (30 mL) dry vermouth (optional)
• 6 oz (180 g) diced cooked lobster meat
• 4 thinly sliced green onions
• Crust
• 2 ½ cups (200 g) panko breadcrumbs
• 3 Tbsp (45 g) Rolling Meadow Grass Fed butter (salted or unsalted)
• 1 cup (150 g) all-purpose flour
• 2 large eggs, lightly whisked
• Vegetable oil, for frying

• Directions •

1. Line the bottom and sides of an 8-inch (20 cm) baking pan with parchment paper.

2. For the squares, cook the pasta in salted, boiling water until tender, about 8 minutes. Drain well and set aside.

3. Melt the butter over medium heat in a medium saucepan and stir in the flour with a wooden spoon. Continue to cook, stirring continuously, until the mixture smells slightly nutty but has not changed colour, about 4 minutes.

4. Add the milk in 3 parts, combining well with a whisk and letting the mixture thicken between each addition. Whisk in the sour cream followed by the Old Bay seasoning and the mustard.

5. Reduce the heat to medium-low and add the cheese in 3 parts, whisking between each addition until the cheese has melted. Whisk in the vermouth (if using) and then stir in the cooked pasta, lobster meat and green onions.

6. Spread the mac ’n’ cheese into the prepared baking pan. Cover the surface of the pasta directly with plastic wrap and let cool to room temperature before chilling until set, at least 2 hours.

7. Toast the panko in a dry skillet over medium heat, stirring often, until lightly browned, about 8 minutes, then stir in the butter until melted. Set aside to cool.

8. For the crust, preheat the oven to 375°F (190°C). Line a baking tray with parchment paper and place a metal rack on top. Alternatively, you can bake the bites using an air fryer, following manufacturer instructions.

9. Arrange the flour, eggs and breadcrumbs in separate bowls for dredging. Turn the pan of chilled mac ’n’ cheese out onto a cutting board and cut into 24 portions.

10. Dip each square in the flour, coating it fully and shaking off any excess. Dunk into the eggs and then the breadcrumbs and carefully set each square on the rack, leaving an inch (2.5 cm) between them.

12. Bake for 10 to 15 minutes, to ensure the cheese has melted all the way through. Transfer to a plate and serve immediately.