Remove from oven, stir in lobster meat and clam juice, dot with remaining butter and return, uncovered, to oven. Cover tightly with foil and bake 30 minutes. Transfer mixture to a large bowl and stir in cheddar and pasta, then pour into baking dish. In an electric blender or food processor, puree together the cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Grease a 9 x 13” baking dish with one tablespoon of the butter. Preheat oven to 375 F place rack in upper third of oven. Meat from 2-pound cooked lobster, cut into bite-size pieces Serve immediately with a tomato and onion salad.Ģ cups (packed) grated extra sharp white cheddarġ/2 pound curly macaroni, cooked half the time indicated on package and drained
Transfer mixture to prepared casserole dish bake until golden and bubbly. In another bowl whisk together the eggs, mascarpone and Pecorino stir into macaroni mixture, add pepper and nutmeg, stir. Cook macaroni according to package directions, drain and immediately transfer to large bowl and toss with Robiola and goat cheese until they are melted. Serve hot with a tossed salad.Ħ ounces Robiola, rind removed, cheese diced Transfer mixture to a 9 x 13” baking dish, place on baking sheet to catch any drippings and bake until top starts to crisp and sides are bubbly, about 20 to 30 minutes. This dish can be made several hours ahead of time cover and refrigerate until ready to bake. Serve with a green salad and loaf of crusty bread. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Add grated cheese, whisk until completely melted, add cayenne and cooked pasta and stir well. This version of a classic, combines creamy goat cheese and nutty Parmesan. Gradually whisk in milk, then salt and pepper and still whisking, bring to a simmer. In a medium pot, heat butter over medium heat whisk in flour, and continuing to whisk constantly, cook until flour starts to foam and turn golden, 3 to 5 minutes.
So here it is and to hell with the calories and the cholesterol!ģ/4 pound freshly grated sharp white cheddar cheeseĬook macaroni in a large pot of boiling salted water until just barely al dente. And then the other day my friend suggested a mac and cheese column. It was lobster mac and cheese that did it. Now that the kids are all grown up and I need the calories and cholesterol from macaroni and cheese like a hole in the head, I’ve suddenly awakened to real mac and cheese (during the Covid incarceration, of course). In my young adulthood I made macaroni and cheese for my kids from the Kraft package which included the elbow macaroni and a little packet of powdery grated American cheese to which, if I remember correctly, I added milk and butter. Preheat the oven to 350 degrees and bake for about 25 to 30 minutes, or until the cheese is melted and bubbling and the pasta is hot.My mother never made macaroni and cheese so when I was a kid it was Franco-American straight out of the can.Spoon over the macaroni and top with the goat cheese. Mix the Parmesan, breadcrumbs, thyme, and pepper. Place the drained macaroni in the dish and pour the cheese sauce on top, stirring gently to coat all the macaroni.Use the olive oil to grease the bottom of a medium size gratin or baking dish, about 8 to 10 inches long.Remove the pan from the heat and slowly add the grated Parmesan and the goat cheese, whisking to create a smooth sauce.
Let cook about 5 minutes or until thick enough to coat the back of a spoon. Slowly add the milk, whisking to create a smooth sauce.When the butter is melted and sizzling, stir in the flour to create a paste and cook 1 minute. Meanwhile, in a medium saucepan, melt the butter over low heat.Add the macaroni and cook about 8 to 10 minutes, or until just tender, depending on the size of the pasta.Bring a large pot of lightly salted water to boil.
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