This Smoked Cheddar King Crab and Lobster Mac N Cheese serves as a standout example of the hi-lo trend, pairing familiar comfort with upscale ingredients. Chef Alex Hoefer of 34 Restaurant & Bar in New Orleans, starts with Barilla Cellentani, coating it in a rich, slow-simmered Mornay sauce made with heavy cream, half and half, a touch of Sriracha and a trio of cheeses—smoked cheddar, sharp white cheddar and Gruyère—for layered depth and subtle heat. King crab and lobster are folded into the pasta, with additional whole claw and knuckle pieces reserved for an impressive finish. The dish is portioned into cast-iron crocks and served on a smoldering cedar or hickory plank, delivering a dramatic, smoky aroma tableside. Optional herbed panko adds crunch, completing a dish that’s indulgent, theatrical and rooted in craveable familiarity.

 
For a quick look at why mac and cheese is always a good idea, check out Barilla’s Mac Facts Infographic Tool.