Langostino Mac & Cheese

A few years ago I tried a Barefoot Contessa recipe for Lobster Mac & Cheese.  My husband still talks about how good it was.  I've been meaning to re-make it for quite a while, but lobster is quite a big splurge, and not in everyone's budget.  Trader Joe's has langostino tails in their seafood freezer section and I got the idea to recreate the dish using these instead.  They are still a little pricey, so this would be a great "special occasion" dish.  Plus, it makes a ton, so it would also be fantastic if you were having company for dinner.  If you've never had langostino, it has a taste and flavor that is very similar to lobster, but they are the size of a small shrimp.  They worked perfectly in this dish!  I hope you give it a try!

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!