Everyone loves mac & cheese so we took it to the next level! The pairing of the wheat beer with the sweetness of the lobster plays well together with the sharpness of cheddar cheese.
2lb Tri color tortellini
1.5 Cups lobster meat, cooked and chopped
3 tbs. Butter, divided
3 tbs. Flour
2.5 Cups heavy cream
4 Cups shredded cheddar cheese, sharp
½ Cup of your favorite wheat beer
1 tsp grainy mustard
1 tsp yellow mustard
½ tsp garlic powder
½ tsp salt
Cook Tortellini to desired temperature of 160° and set aside. Melt butter in saucepan over medium heat. Create a roux by whisking in flour till combined. Whisk in beer slowly. Eliminate any lumps. Whisk in heavy cream. Continue to cook over medium heat whisking often until thick and gently bubbling. Stir in mustards, garlic powder and salt. Turn off heat and slowly add the cheddar cheese letting the remaining heat in the pan melt the cheese. Combine the Tortellini, lobster and cheese sauce in a 2.5 quart baking dish or individual baking dishes and bake at 350° until golden brown on top.
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