Today I'm re-sharing one of my most popular blog post recipes ever. The original post/dish is Langostino Macaroni & Cheese, but I was thinking today about how it would be really simple to substitute shrimp, crab, or even lobster... So I'm re-naming this post Seafood Macaroni & Cheese since langostinos are not the only option here.
Ingredients:
1 stick of butter
1/4 cup of all purpose flour
4 1/2 cups of whole milk, heated, but not boiling
1 tbs garlic powder
1 tsp salt
pinch of nutmeg
1/2 tsp of white pepper
1 lb. elbow macaroni
2 cups of shredded sharp white cheddar cheese
2 cups of shredded Gruyere cheese
1 12oz bag of frozen langostino tails
1 cup of panko (substitute regular) breadcrumbs
(Serves 8)
Directions:
Begin by heating your water to cook your pasta. When it comes to a boil, add the pasta and cook for about 5 minutes, drain (but keep the pasta water, you'll need it to cook the langostino tails) and set aside. The pasta will finish cooking in the oven and you don't want it to have a mushy consistency, so it only needs to partially cook for now.
In a large sauce pan over medium heat, melt your stick of butter. Add your flour when the butter is melted and whisk until it is combined and has the texture of wet sand. Add garlic powder, salt, pepper and nutmeg. Cook, whisking frequently for about 2 minutes, then slowly add the warm milk, whisking continually so no lumps form. When the sauce is smooth, continue to cook for 3-5 minutes. This helps to cook out the starchy taste from the flour. After several minutes, reduce the heat to low and slowly stir in the cheese, one handful at a time, until melted completely.
Using the same water that you cooked the pasta in, add the langostino tails and cook for 30 seconds to 1 minute then drain and set aside.
In a large bowl add the pasta, langostino tails, and sauce. Stir until combined and transfer to a greased 9x13 baking dish (or two smaller dishes if you don't have one this big). Top with the panko breadcrumbs and bake in a preheated 350 degree oven until golden brown, about 30 minutes. Allow to cool about 15 minutes before serving.
It looks amazing, doesn't it? I promise it tastes amazing too!
Ingredients:
1 stick of butter
1/4 cup of all purpose flour
4 1/2 cups of whole milk, heated, but not boiling
1 tbs garlic powder
1 tsp salt
pinch of nutmeg
1/2 tsp of white pepper
1 lb. elbow macaroni
2 cups of shredded sharp white cheddar cheese
2 cups of shredded Gruyere cheese
1 12oz bag of frozen langostino tails
1 cup of panko (substitute regular) breadcrumbs
(Serves 8)
Directions:
Begin by heating your water to cook your pasta. When it comes to a boil, add the pasta and cook for about 5 minutes, drain (but keep the pasta water, you'll need it to cook the langostino tails) and set aside. The pasta will finish cooking in the oven and you don't want it to have a mushy consistency, so it only needs to partially cook for now.
In a large sauce pan over medium heat, melt your stick of butter. Add your flour when the butter is melted and whisk until it is combined and has the texture of wet sand. Add garlic powder, salt, pepper and nutmeg. Cook, whisking frequently for about 2 minutes, then slowly add the warm milk, whisking continually so no lumps form. When the sauce is smooth, continue to cook for 3-5 minutes. This helps to cook out the starchy taste from the flour. After several minutes, reduce the heat to low and slowly stir in the cheese, one handful at a time, until melted completely.
Using the same water that you cooked the pasta in, add the langostino tails and cook for 30 seconds to 1 minute then drain and set aside.
In a large bowl add the pasta, langostino tails, and sauce. Stir until combined and transfer to a greased 9x13 baking dish (or two smaller dishes if you don't have one this big). Top with the panko breadcrumbs and bake in a preheated 350 degree oven until golden brown, about 30 minutes. Allow to cool about 15 minutes before serving.
It looks amazing, doesn't it? I promise it tastes amazing too!
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