MAC AND CHEESE PRICE RECIPES

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LOBSTER MAC AND CHEESE | FOOD & WINE



Lobster Mac and Cheese | Food & Wine image

This decadent lobster mac and cheese has it all: A generous amount of lobster meat and a rich, three-cheese sauce made with fontina, Gruyère, and mascarpone are mixed with pasta, and baked under a crunchy topping of panko and Parmesan. The cheese sauce has a secret flavor booster. The shells are separated from the meat and cooked with aromatics, wine, milk, and cream, infusing the sauce with a surprising depth of lobster flavor. The shells are then strained out before adding the cheese in this luxurious main course dish.

Provided by Nicole Hopper

Categories     Mac and Cheese

Total Time 1 hours 55 minutes

Number Of Ingredients 22

6 small fresh lobster tails (1 1/2 pounds total)
8 tablespoons (4 ounces) unsalted butter, divided, plus more for greasing baking dish
1 small (5 ounces) yellow onion, sliced (3/4 cup)
3 garlic cloves, sliced
1 (6-inch) thyme sprig, plus thyme leaves for garnish
1 cup dry white wine
2 cups whole milk
1 cup heavy whipping cream
2 (6-inch) tarragon sprigs, plus tarragon leaves for garnish
1 pound uncooked short curly pasta (such as cavatappi or campanelle)
⅓ cup (about 1 1/2 ounces) all-purpose flour
12 ounces fontina cheese (preferably Fontina Val d'Aosta), grated (about 3 cups)
6 ounces Gruyère cheese, grated (about 1 1/2 cups)
8 ounces mascarpone cheese
1 ½ teaspoons soy sauce
½ teaspoon black pepper
½ teaspoon ground mustard
⅛ teaspoon ground nutmeg
¾ cup panko (Japanese-style breadcrumbs)
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 teaspoon grated lemon zest (from 1 lemon)
½ teaspoon paprika

Steps:

  • Grease a 3-quart, 13- x 9-inch baking dish with butter; set aside. Bring a large pot of salted water to a boil over medium-high. Add lobster tails; cook, undisturbed, until shells turn red but meat is still slightly translucent, about 2 minutes (lobster should be undercooked). Using tongs, transfer lobster to a large bowl; let cool 5 minutes. Transfer 2 cups of the cooking water to a heatproof measuring cup and set aside; reserve remaining water in pot on stovetop. Using kitchen shears, and working over the bowl to catch any juices, cut down the center of each lobster tail shell, transfer meat to a cutting board, and add shells to bowl. Remove and discard digestive tract from the lobster tails. Chop lobster meat into 1-inch pieces and place in a medium bowl; cover and refrigerate.
  • Melt 2 tablespoons of the butter in a large saucepan over medium-high. Add reserved lobster shells with any juices from bowl; cook, stirring often, until aromatic, about 2 minutes. Add onion, garlic, and thyme sprig; cook, stirring often, until onion is soft and translucent, about 3 minutes. Add wine; cook, stirring often, until almost dry, about 6 minutes. Stir in reserved 2 cups cooking water in measuring glass, and bring to a simmer over medium. Simmer, stirring occasionally, until reduced by half, about 15 minutes. Stir in milk, cream, and tarragon sprigs; cook over medium-low, stirring occasionally, 10 minutes. Remove from heat. Pour through a fine mesh strainer into a large heatproof bowl; discard solids. There should be about 4 cups lobster stock; set aside. Wipe saucepan clean; set aside. Preheat oven to 400°F.
  • While lobster stock reduces, return remaining lobster cooking water in large pot to a boil over high. Add pasta and cook for 1 minute less than package instructions for slightly less than al dente. Drain and set aside.
  • Melt 4 tablespoons of the butter in cleaned saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until bubbly and light golden brown, about 2 minutes. Gradually whisk in reserved 4 cups strained milk mixture. Cook, whisking often, until thickened, 6 to 8 minutes. Remove from heat; gradually whisk in fontina and Gruyère, whisking until melted. Add mascarpone and whisk until smooth. Stir in soy sauce, pepper, mustard, and nutmeg. Gently stir in cooked pasta and lobster meat. Spoon mixture into prepared baking dish; set aside.
  • Microwave remaining 2 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 30 seconds. Stir in panko, Parmesan, lemon zest, and paprika. Sprinkle evenly over mac and cheese mixture in baking dish. Bake in preheated oven until bubbly and light golden on top, about 20 minutes. Remove from oven; let stand 10 minutes. Garnish with thyme leaves and tarragon leaves. Serve.

MAC AND CHEESE WITH CREAM CHEESE (SLOW COOKER) + VIDEO



Mac and Cheese with Cream Cheese (Slow Cooker) + Video image

Mac and cheese with cream cheese is made in a slow cooker with THREE cheeses! Make this recipe for the cheesiest comfort food meal ever!

Provided by Donna Elick

Total Time 2 hours 15 minutes

Prep Time 5 minutes

Cook Time 2 hours 10 minutes

Number Of Ingredients 9

1 pound cellentani pasta (also known as cavatappi), uncooked
4 tablespoons unsalted butter, sliced into 1-tbsp pieces
4 ounces cream cheese, cut into 1-oz pieces
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 cups whole milk
1/2 cup heavy cream
2 cups freshly shredded sharp cheddar cheese
1 cup fresh shredded pepper Jack cheese

Steps:

  • Pour the uncooked pasta onto the bottom of your slow cooker. I love my 6-quart for this recipe.
  • Scatter the butter and cream cheese pieces over the pasta.
  • Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.
  • Stir to combine everything and smooth the pasta into one even layer coated in sauce.
  • Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta, so start with 1 hour and adjust from there.
  • Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
  • Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. The cheese will melt into the sauce to create the most luxurious creamy cheese sauce.
  • Cover the mac and cheese and cook for 10 minutes, until the cheese is melted and it comes together. Stir before serving.
  • I love the flavor in this recipe, but when I am preparing it for a crowd I swap the pepperjack cheese with Colby Jack cheese. It gives it a great flavor but it isn't overly spicy for sensitive palates.
  • The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
  • Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

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