Lobster Mac ‘n’ Cheese with Steamed Asparagus

• 3 tablespoon butter
• 6 tablespoon all-purpose flour
• 4 cups milk
• 4 cups diced or shredded old cheddar cheese
• ¼ teaspoon salt
• ¼ teaspoon each hot sauce and Worcestershire sauce
• 1/8 teaspoon black pepper
• 4 cups dry pasta shells or elbows
• 1 lb (500 g) frozen lobster meat, thawed and drained
• 1 cup bread crumbs
• ¼ cup grated parmesan cheese
• 1 tablespoon chopped fresh dill
• 1 bunch asparagus, trimmed

1. Preheat oven to 375°F.

2. Heat a PADERNO Classic Non-Stick 2.8 L (3 qt) Saucepan over medium-high heat. Add oil. Stir in the flour; cook, stirring constantly, for about 2 minutes. Do not let mixture (roux) brown.

3. Slowly pour into milk, about 1 cup at a time and whisking or stirring until smooth. Bring to a low boil; lower heat to a bare simmer (roux will be thickened slightly).

4. Adding a handful at a time, stir in cheese until smooth. Repeat with remaining cheese until all is incorporated. Remove from heat; stir in salt, hot sauce, Worcestershire sauce and pepper.

5. In a PADERNO Classic Non-Stick 4.7 L (5 qt) Dutch Oven of boiling salted water, cook pasta according to package instructions until tender, 8 to 12 minutes. Strain.

6. Gently fold pasta and lobster meat into sauce; transfer mixture to a greased 12-cup (3L) casserole dish.

7. Mix bread crumbs, parmesan cheese and dill in a small bowl; sprinkle evenly over pasta mixture.

8. Bake until sauce is bubbly and topping is golden, 25 to 30 minutes. Let stand 5 minutes.

9. Meanwhile, fill PADERNO Classic Non-Stick 1.9 L (2 qt) Saucepan with 2 cups water; cover and bring to a boil. Add asparagus to PADERNO Classic Non-Stick 1.9 L (2 qt) Steamer Insert; place over the pot. Cover and steam for 5 minutes or until tender-crisp. Serve on the side.