Oyster Mac & Cheese with Goose Point Oysters

Ingredients:

• 8 oz elbow macaroni (or pasta of choice)

• 2 tbsp butter

• 2 tbsp flour

• 2 cups whole milk (warm)

 • 1 cup heavy cream

 • 1 cup sharp cheddar, shredded

 • 1 cup Gruyère cheese, shredded

 • 1/2 cup Parmesan, grated

 • 1/2 tsp smoked paprika

 • 1/4 tsp cayenne pepper (optional)

 • 1/2 tsp black pepper

 • 1/2 tsp salt

• 10-12 Goose Point Oysters, shucked & drained 

• 1 tbsp lemon juice

For the Topping:

• 1 cup Goose Point  Oysters signature oyster breading. 

• 2 tbsp butter, melted

• 1/4 cup grated Parmesan

• 1 tbsp fresh parsley, chopped

 Tag us when you try it! #OysterMacAndCheese #GoosePointOysters #ComfortFoodWithAFlair

Instructions:

1️⃣ Cook the pasta: Boil in salted water until al dente. Drain and set aside.

2️⃣ Make the roux: In a large pan, melt butter over medium heat. Add flour, whisking for 1-2 minutes until golden.

3️⃣ Add liquids: Gradually whisk in warm milk and cream, stirring until smooth and thickened (about 3-5 mins).

4️⃣ Cheesy magic: Add cheddar, Gruyère, Parmesan, paprika, cayenne, salt, and pepper. Stir until creamy.

5️⃣ Add oysters: Gently fold in the oysters with lemon juice. The residual heat will slightly cook them, keeping them tender.

6️⃣ Combine: Stir in the cooked pasta until evenly coated.

7️⃣ Prepare topping: Mix panko, melted butter, Parmesan, and parsley.

8️⃣ Bake: Pour mac & cheese into a buttered baking dish. Sprinkle with the breadcrumb topping. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.

9️⃣ Serve: Garnish with extra parsley and a squeeze of lemon if desired.