Everyone loves mac & cheese so we took it to the next level! The pairing of the wheat beer and sweetness of the lobster plays well together with the sharpness of cheddar cheese.
1 package Louisa Tri-color Tortellini
3 tbsp. butter
3 tbsp. flour
½ cup of your favorite wheat beer
2 ½ cups heavy cream
1 tsp. grainy mustard
½ tsp. garlic powder
½ tsp. salt
4 cups sharp cheddar cheese, shredded
1 tsp. yellow mustard
1 cup lobster meat, cooked and chopped
Preheat oven to 350°.
Heat large covered saucepan of unsalted water to boiling over high heat. Add frozen tortellini; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain tortellini and set aside.
Melt butter in a 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. Grease a 2.5 quart baking dish or individual baking dishes with cooking spray and bake until golden brown on top.