Include lobster and some flavorfully rich cheddar to your Mac and Cheese - and now you have an absolute upscale sentimental feast!
Mac and Cheese with Lobster? Without a doubt. What you will have a hard time believing is the manner by which simple and velvety this is! On the off chance that there is one thing that is fit for Valentine's Day, or extremely any cool February day, it's macintosh and cheddar. Be that as it may, this macintosh and cheddar is raising the stakes. Why? Well ... since we've included rich lobster and fontina cheddar. Goodness yes we did. What's more, it is similarly as astonishing as it sounds. While we utilized this extremely fun molded pasta, which worked consummately to hold all the sublime cheddar sauce – extremely any alternate route pasta will do. Make the béchamel sauce and include all the cheddar. This present one's a blend of fontina, gruyere, sharp cheddar and brie. Better believe it, brie. It is lobster macintosh and cheddar, all things considered, so why not go hard and fast? Spoon the macintosh and cheddar into it is possible that one major meal dish or a couple of individual dishes for a progressively sentimental feel. Furthermore, that is it – simple peasy! Nothing left to do except for eat up this stunning enormous bowl of the creamiest, most extravagant, most debauched macintosh and cheddar ever. Truly, it is so good.On best of that, there's no uncertainty that you'll awe the extremely fortunate collector of this dish. What's more, in case you're making it for yourself? All things considered, simply view yourself as blessed. Presently you don't need to share! Simply get it going ... and after that delve in.
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Ingredients
- 1 pound elbow pasta (or any short cut pasta)
- 9 tablespoons butter
- 1 clove garlic
- 1 pound cooked lobster meat, chopped
- 1 tablespoon fresh parsley, plus more for garnish
- 1 1/2 cups crushed Ritz crackers (about 1 sleeve)
- 1/4 cup flour
- 3 cups whole milk
- 1 1/4 cups sharp white cheddar cheese, shredded
- 1 1/4 cups gruyere cheese, shredded
- 1 cup fontina cheese, shredded
- 4 ounces brie, rind removed and chopped
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cayenne powder
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Steps
- Preheat oven to 350°F. Spray a baking dish with nonstick spray.
- Bring a large pot of salted water to a boil. Boil the pasta until al-dente. You want it to have a bit of bite because it will finish cooking in the oven. Drain well.
- While the pasta boils add 3 tablespoons butter to a medium skillet and melt. Add the garlic and sauté 30 seconds then add in the lobster meat and sauté for 3-5 minutes. Add the parsley and cook another 30 seconds. Remove the lobster from the pan.
- Add another 2 tablespoon of butter to the skillet. Throw in the crushed Ritz crackers and toss to coat. Toast the crumbs for 3-5 minutes, stirring frequently to avoid burning. Once the crumbs are lightly toasted, remove from the heat and set aside.
- In the same pot you boiled the pasta, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook and bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted. Stir in the pasta and about 3/4 of the lobster meat. Transfer to the prepared baking dish.
- Evenly sprinkle on the remaining lobster chunks and then the toasted cracker crumbs. Place the baking dish on a baking sheet.
- Bake for 20 minutes or until the crumbs are golden brown and the sauce is bubbling.
- Remove from the oven and let sit five minutes. Dig in!!
For more detail : bit.ly/2DmncT1
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