Barefoot Contessa’s lobster mac n cheese
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well.
Place the mixture in 6 to 8 individual gratin dishes. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Glad to see you tried it and really enjoyed it!
Barefoot Contessa Mac and Cheese Recipe - Food Fanatic
Today, I went to the beach with my children. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is totally off topic but I had to tell someone! Greetings from Idaho! Anyways, amazing blog!
Barefoot Contessa Mac and Cheese Recipe
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You are commenting using your Twitter account. I especially like to make it on the darkest of winter days because it tends to really brighten up the week. It is a little taste of summer sweetness wrapped in a cocoon of cheesy goodness.
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I mean what more could you ask for in a dish? The base of this recipe comes from Ina Garten , but I enhanced it with the addition of sherry. That is a trick I picked up at our nearly annual trips to the ocean.
Their secret is a ladle of sherry butter sauce over the top of their mac and cheese before serving. Cook the pasta according to package instructions and set aside. Heat the milk in a small sauce pan over medium low heat. Do not allow it to boil. In a large pot melt 6 tablespoons of butter over medium low heat, until it begins to bubble.
Whisk in the flour and cook for 1 to 2 minutes, stirring occasionally. Stir the hot milk into the butter flour mixture and whisk well to combine.
The mixture should become smooth and velvety. Stir in the cheeses, salt and pepper and remove from heat. Stir gently until the cheese has melted and the mixture again becomes smooth.
Add more salt to taste.