Colorado River Of Cheese And Macaroni Recipes

Steps:

• Bring a large pot of water to a boil with the oil and salt. Add pasta and cook until al dente, about 12 minutes. Pour water off pasta into colander and rinse with cool water.
• Combine white wine, seafood stock, and thyme, reducing in a medium saucepan. Remove thyme and set aside.
• In medium saucepan, saute porcini and shiitake mushrooms in butter, until soft. Add shallots and cook until translucent, approximately 2 minutes. Add cream and reduce by half. Add the cheeses and cook until just melted. Combine with other sauce. Remove from heat and season with salt and pepper.
• Bring water to boil and add whole lobster for approximately 12 minutes. Then place in ice water to cool. Remove the lobster from the shell.
• Add the pasta to sauce, toss to coat and plate. Warm lobster tail in oven and slice over top of pasta. To serve, top with micro collard greens and parsley.

Steps:

• Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
• Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
• Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
• Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.