The "I Love My Neighbors" Casserole - Surf & Turf Mac & Cheese

There's something about a bonfire that makes people suddenly very honest about food. Nobody stands around a fire pit pretending they want “a little salad.” Bonfire food needs heft. Warmth. Cheese pulls that could qualify as infrastructure.

Last Friday night, Bull Hill Boat Club, aka Tommy Wilson with a membership roster, hosted a bonfire for the neighborhood. Since I was feeding actual neighbors and not just anonymous internet people who politely “like” things and move on, I wanted to make something a little special. Something cozy and slightly ridiculous.

This is the part where I’d normally show you a gorgeous, golden, bubbling pan of surf-and-turf mac and cheese lit like a magazine spread. Instead, what I have are my photos, which look like they were taken during a hostage negotiation. Thank goodness Amanda is at The Weekly now, although tragically she was not available to follow me around the bonfire documenting melted cheese in flattering light.

It was the rich, creamy mac and cheese you grew up loving, then imagine it got promoted, bought a boat, and started ordering lobster tails without checking the market price.

It’s slightly over-the-top. A little impractical. Deeply comforting. The culinary equivalent of handing your neighbors a fluffy blanket and saying, “Here, sit down, stay awhile.”

Surf & Turf Mac & Cheese

INGREDIENTS

12 ounces lobster meat cooked, chopped, about 2 cups

16 ounces filet mignon

16 ounces cavatappi penne, shells, or other medium pasta

½ cup salted butter

½ cup all-purpose flour

2 teaspoons onion powder

1 teaspoon dry mustard powder

¾ teaspoon salt, or to taste

1 teaspoon Old Bay seasoning

1/2 teaspoon black pepper, or to taste

4⅛ cups milk

¾ cup half-and-half or light cream

3 cups shredded sharp cheddar cheese

2 cups shredded Gruyere cheese

1 cup shredded Parmesan cheese

Topping

½ cup seasoned bread crumbs

2 tablespoons melted butter

2 tablespoons grated Parmesan cheese

1 teaspoon chopped fresh parsley or ½ teaspoon dried parsley

METHOD

Preheat oven to 400. Grease a 9x13 pan.

Combine topping ingredients in a small bowl. Set aside.

Cook pasta al dente according to package directions. Drain and run under cold water and set aside.

While pasta is cooking, cube the filet into bite sized pieces and do a quick sear on them. Set aside.

Melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.

Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.

Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1 to 2 minutes or until thickened while whisking.

Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.

Combine the sauce and the pasta. Gently stir in half of the lobster and meat and spread into the prepared pan.

Add remaining lobster and meat on top and sprinkle with the topping mixture.

Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.

You can substiitute other favorite seafood in this recipe such as lump crab meat, shrimp, scallops, salmon or any combination.

Also, if you’re worried this sounds too fancy, let me assure you: it is still mac and cheese. Nobody at Bull Hill was nibbling thoughtfully and discussing “mouthfeel.” We just chowed down some comfort food and sincerely enjoyed each other’s company..

That’s the kind of recipe I like best anyway. One that feels special without feeling precious,  and leaving the faint smell of bonfire smoke in your coat the next morning.