Annie Gunn's Mac N Cheese

This is from Sauce Magazine. You can find the recipe on their website too. I just copied and pasted the recipe from the website, so forgive any spelling errors. www.saucemagazine.com

INGREDIENTS
2 cups fonduta cream (recipe follows)½ lb. macaroni, penne or bow tie pasta¼ cup Riesling½ cup heavy cream12 oz. lobster meat2 Tbsp. unsalted butterBread crumbs
PREPARATION
• Prepare the fonduta cream.

Cook the pasta according to the package directions.

In a 2-quart sauce pot, combine 2 cups fonduta cream, the Riesling and the heavy cream and bring to a simmer over medium-low heat (be careful to not scorch).

Add the lobster meat and simmer for 1 minute or until the lobster is heated through; remove from the heat.

Swirl in the butter and adjust the seasoning, if necessary. Stir in the cooked pasta.

Transfer the warm ingredients to a casserole dish.

Top with the bread crumbs and broil until browned.

Fonduta Cream

½ cup minced white onion

4 Tbsp. (½ stick) butter

½ cup all-purpose flour

1 cup Riesling

½ cup 40 percent whipping cream

1½ cups whole milk

¾ lb. Fontina Val d'Aosta (or any Fontina or Gruyère cheese), grated

Pinch mace or fresh nutmeg

Salt and pepper to taste

Sauté the onion in the butter until softened.

Stir in the flour and cook over low heat for 5 minutes.

Add Riesling and whisk to combine.

Add the whipping cream and whole milk and bring to a simmer.

Add the cheese, whisking until melted.

Season to taste with mace or nutmeg, salt and pepper.