Todd Darrah's Royal Surf and Turf Mac & Cheese

Just outside of Brattleboro sits a Vermont icon, the Chelsea Royal.
Photography By Brent Harrewyn | February 11, 2017

About this recipe

The joy of visiting this classic diner is the vintage 1939 dining car itself, with its handsome varnished ceilings and walls, oak booths with high-back bench seats and green shaded brass lamps. Grab a stool at the counter if you want to scope out the orders as they emerge from the kitchen.

Chef and co-owner Todd Darrah first came to Vermont in 1979 as a skier and took a job as a dishwasher to sustain his ski habit. That humble beginning morphed into a lifetime in the food world, from serving as a chef at white-tablecloth establishments to running this funky, lovingly renovated diner. He maintains a commitment to serving fresh food made with local, sustainable ingredients. 

Instructions

Serves 6 to 8

1 pound elbow or penne macaroni 
1 stick butter
1⁄2 cup flour
1 cup milk
1 tablespoon grated horseradish
2 cups ricotta cheese
2 cups sour cream
2 pounds cheddar cheese, grated
1 tablespoon ground mustard
1 tablespoon Worcestershire sauce
12 ounces lobster meat, chopped
12 ounces grilled steak, sliced (optional)

Preheat oven to 350°.

Boil pasta until cooked soft. In a large sauce-pan, melt butter, stir in flour until smooth, then add milk. Stir in horseradish, ricotta, sour cream, cheddar cheese, mustard and Worcestershire. Cook on top of stove over medium heat until cheeses are melted. Add cooked pasta, along with lobster meat, and transfer to a buttered casserole dish. Bake at 350° for 30 minutes or until brown and bubbly on top. Top each serving with slices of grilled steak, if desired. 

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