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Brix & Columns Vineyards



  • ½ lb macaroni or any desired pasta, cooked to package directions for al dente
  • 4 T. butter
  • 4 T. flour
  • 2 c. milk
  • ¼ t. freshly grated nutmeg
  • Dash of freshly ground pepper
  • 8 ounces grated gruyere cheese
  • 4 ounces sharp cheddar cheese
  • 4 ounces brie, rind removed, cut into cubes
  • 1 lb. langoustine lobster
  • 1 c. panko bread crumbs
  • 1 T. melted butter



In a large fry pan, melt the butter. Add the flour and cook for a minute stirring constantly but do not allow to brown. Slowly drizzle in milk and cook until thickened. Add nutmeg and pepper then stir in cheese. Add lobster and macaroni. Blend through. Place in a 9 X 9 casserole or in 4 smaller individual casserole dishes. Mix the panko and melted butter and sprinkle on the casserole(s). Bake at 350º for 25 minutes or until bubbly and the crumb is browned.



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