Homemade
mac and cheese is not something many people cook anymore. The Kraft
packet mac and cheese has a very real and loyal following. $5.00 or
so a packet and a kids favourite meal done without complaint. And
it's actually not horrible. In fact it's a umami feast. Which is what
makes it kind of addictive to kids.
Cooking a real mac and cheese can be quite expensive. Good cheese does cost. So I have turned my Mac and Cheese into a luxury meal with the addition of lobster meat. You might say its a poor man's Lobster Mornay and that's exactly what it is and that's what it tastes like. Nice. Obviously more lobster is better.
Macaroni pasta is in the name but I prefer elbow pasta. Instead of just mixing the lobster through the pasta I like to make a layer of lobster meat near the top. This concentrates the lobster that you have in the dish so that it is much more pronounced. This little trick works really well. The first mouthfuls are full of lobster and then the remainder has a lobster after taste. Yummy.
Ingredients
80g salted butter
75g Plain Flour
30ml sherry
Cinnamon
Nutmeg
Tumeric
200ml milk or thereabouts
150g Jalsberg cheese
80g Cheddar cheese (processed)
40g Parmesan cheese
250g Elbow pasta
2 small green lobster tails
Method::
Par cook the raw lobster tails by soaking in boiled water for 3 minutes. Remove and rinse with cold water and dry on paper towels, then remove the meat and chop small.
Use the liquid from the soaked lobsters with additional water to cook the elbow pasta for 7 minutes. Drain and rinse with cold water. You want the pasta a firm aldente as it cook more when added to the sauce and again when baked.
Melt the butter and add the flour to make a roux. Add 100ml milk and cook till stiff. Remove from the heat. Add the chopped cheese into the mix to melt. Add the sherry, dashes of tumeric, cinnamon and nutmeg and some milk. Heat while stirring till stiff again. Stand 10 minutes. Add just enough milk to make a smooth, really thick bechamel sauce and stir till simmering.
Add the elbow pasta to the sauce and stir 1 minute. You are trying to get sauce into the elbow pasta.
Lay two thirds of the pasta with sauce into a ceramic baking dish. Layer with the raw lobster pieces. Top off with the remaining pasta mix.
Cover with baking paper and foil. Bake at 180° for 30 minutes. Remove the paper and foil, grill for 5 minutes.
Stand for 30 minutes before serving.
Cooking a real mac and cheese can be quite expensive. Good cheese does cost. So I have turned my Mac and Cheese into a luxury meal with the addition of lobster meat. You might say its a poor man's Lobster Mornay and that's exactly what it is and that's what it tastes like. Nice. Obviously more lobster is better.
Macaroni pasta is in the name but I prefer elbow pasta. Instead of just mixing the lobster through the pasta I like to make a layer of lobster meat near the top. This concentrates the lobster that you have in the dish so that it is much more pronounced. This little trick works really well. The first mouthfuls are full of lobster and then the remainder has a lobster after taste. Yummy.
Ingredients
80g salted butter
75g Plain Flour
30ml sherry
Cinnamon
Nutmeg
Tumeric
200ml milk or thereabouts
150g Jalsberg cheese
80g Cheddar cheese (processed)
40g Parmesan cheese
250g Elbow pasta
2 small green lobster tails
Method::
Par cook the raw lobster tails by soaking in boiled water for 3 minutes. Remove and rinse with cold water and dry on paper towels, then remove the meat and chop small.
Use the liquid from the soaked lobsters with additional water to cook the elbow pasta for 7 minutes. Drain and rinse with cold water. You want the pasta a firm aldente as it cook more when added to the sauce and again when baked.
Melt the butter and add the flour to make a roux. Add 100ml milk and cook till stiff. Remove from the heat. Add the chopped cheese into the mix to melt. Add the sherry, dashes of tumeric, cinnamon and nutmeg and some milk. Heat while stirring till stiff again. Stand 10 minutes. Add just enough milk to make a smooth, really thick bechamel sauce and stir till simmering.
Add the elbow pasta to the sauce and stir 1 minute. You are trying to get sauce into the elbow pasta.
Lay two thirds of the pasta with sauce into a ceramic baking dish. Layer with the raw lobster pieces. Top off with the remaining pasta mix.
Cover with baking paper and foil. Bake at 180° for 30 minutes. Remove the paper and foil, grill for 5 minutes.
Stand for 30 minutes before serving.
Lobster Mac and Cheese
Quality Mac and cheese recipe
Quality Mac and cheese recipe
Scooter City Classic and New Recipes