If you’re using bread crumbs, lightly spray the bread crumbs with with cooking spray oil to keep them crispy.Cooking time will depend on if you prepared it ahead of time and it’s been in the fridge or it’s going straight into the oven. Bake at 350 for about 30-60 minutes until the macaroni and cheese is bubbling and the topping is golden brown.Pour cheese mixture evenly over macaroni.Add salt and pepper to taste (optional).Add in cheese and stir until melted and creamy.When butter has melted whisk in flour and cook about 30 seconds, whisking continuously. In a medium saucepan, over medium heat, melt butter.2 cups shredded extra sharp cheddar cheese.Since it’s that good, I have to share it! This recipe has been made so many times and has even converted the non mac and cheese lovers (by the way, I didn’t know that was a thing either). Lastly, was my homemade baked mac and cheese which while it takes a bit of time, it is oh so worth it! It can be made ahead of time and put into the oven 1 hour before you’re ready to serve. Finish with a pinch of salt.Trader Joe’s and Stouffer’s are both their frozen mac and cheese and while they have microwave directions, we chose to put them into the oven to get that baked mac and cheese taste.Īnd because you have to have the OG of mac and cheese, Kraft, we prepared it exactly as stated on the box. Repeat with another layer of macaroni and top with the remaining lobster and sauce. Season to taste with salt.įill serving bowls halfway with macaroni and cheese and top with the lobster and sauce. Add the lobster and gently toss to fully coat. Add the lemon juice, then strain through a fine-mesh sieve into a bowl and add the chopped tarragon. Stir to combine and return to a simmer until the butter melts, then remove from heat. Raise the heat to high and cook until reduced by about half, 3 to 4 minutes.Īdd the 1/2 cup heavy cream and the remaining 2 tablespoons butter. Carefully add the cognac and cook down until there is very little liquid left in the skillet, 2 to 3 minutes, then add the shrimp stock. Add the shallots and cook until tender, about 4 minutes, then add the head halves and steam in the shallot butter, about 3 minutes. Cut the heads in half.įor the lobster sauce: Melt 1 tablespoon butter in a medium skillet over medium-low heat. Discard the tail and body shells but keep the heads. Cut the meat into bite-size pieces, put in a medium bowl and then season with a pinch of salt. Add the cheese sauce and stir to combine keep warm.Ĭarefully remove the lobster meat from the tails, claws and legs, taking care to remove any cartilage from the claw meat. Cook until the macaroni is still quite firm, about 7 minutes. Add the macaroni and stir with a wooden spoon to ensure the macaroni does not stick to the bottom of the pot. Add salt and bring the water back to a boil. Taste for seasoning and stir occasionally until melted and smooth.īring 4 quarts water to a rolling boil in a large pot over medium heat. Cook the lobsters until they are bright red, about 8 minutes, then drain and set aside.įor the mac and cheese: Add the 1 quart heavy cream, Parmesan, Dijon, Worcestershire, hot sauce, pepper and a pinch of salt to a large skillet over medium heat. Add the lobsters to the pot, making sure that each lobster is completely submerged. For the lobster and sauce: Bring a large stockpot filled three-quarters of the way with water to a rolling boil over high heat.
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