To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit, where 100% of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.

This week’s recipe is from Miami Dolphins fan, Michael Ferraro, the executive chef and partner of Delicatessen and MacBarin New York City. He takes his already outstanding Mac and Cheese, and makes it luxurious with some lobster.


•¼ c. all purpose flour
•¼ c, butter
•1 qt. whole milk
•4 c. fontina cheese
•1 c. mascarpone cheese
•1 c. white Vermont cheddar cheese
•¼ tsp. nutmeg
•2 tbsp. cognac
•1 tsp. Tabasco sauce
•3 tbsp. dark lobster stock
•8 oz. poached lobster meat (large chunks)
•2 scallions (thinly sliced)
•½ bunch fresh chives (thinly minced)
•1 lb. elbow macaroni
•6 qt. water
•2 tbsp. of salt

To make the sauce, combine flour with milk in a sauce pot and cook for 5 minutes over med heat while whisking. Add milk, bring to a simmer while whisking, and cook over low heat for 10 minutes then slowly add cheeses while whisking. Combine nutmeg, cognac, and tabasco sauce, then season to taste with salt and black pepper.

For the pasta, bring a pot of water to a boil and add salt then add in elbow macaroni and cook until al dente, roughly 8 to 12 minutes. Drain your pasta and set aside.

In a large bowl, mix together the cooked pasta, cheese sauce, lobster, scallion and chives, then place in a baking pan and cover top with grated white Vermont cheddar and the remaining fontina. Bake at 375 until the top is browned, about 30 minutes and finish by adding fresh chives as garnish.