Smoked Gouda Lobster Mac And Cheese Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
• Combine cooked pasta and cheese sauce; transfer to prepared dish.
• Bake in preheated oven for 15 minutes, or until heated through.

Steps:

• Heat the milk in a large saucepan over medium-low heat to 185 degrees F.
• In a separate large pot over medium heat, make the roux by melting the butter and slowly whisking in the flour and onion powder. Once the milk has reached temperature, add the roux and the cheese. Using an immersion blender, carefully blend all ingredients until smooth. Season with salt and pepper. Stir in the macaroni.

Steps:

• Preheat the oven to 375 degrees F.
• 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.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. 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.

Steps:

• Preheat the oven to 375 degrees F. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

Steps:

• Melt 1 tablespoon butter on a griddle over medium-high heat. Add bread and cook until toasted, 1 to 2 minutes per side. Set aside to cool.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large bowl.
• Place cooled toast in a resealable bag and slowly crush with the bottom of a saucepan or a rolling pin. Set bread crumbs aside.
• Mix Cheddar and Gouda cheeses together and divide into 4 equal piles.
• Melt 1/2 cup butter in a saucepan over medium heat.
• While butter is melting, whisk 1 cup milk and cornstarch together in a bowl until cornstarch has dissolved. Add milk-cornstarch mixture to the melted butter. Gradually mix in remaining 1/2 cup milk and half-and-half. Cook, whisking continuously, until mixture thickens to the consistency of a milkshake, 3 to 5 minutes. Add 2 piles of cheese, one at a time, whisking after each addition until cheese has completely melted.
• Pour cheese sauce over cooked macaroni and mix to coat. Transfer 1/2 of the mac and cheese mixture to the reserved baking pan and spread evenly. Sprinkle 1 pile of cheese over top. Evenly distribute the rest of the mac and cheese mixture into the pan, sprinkle with remaining cheese, and top with reserved breadcrumbs.
• Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

Steps:

• Preheat oven to 400 degrees. Fill a large pot with water and bring to a boil. Meanwhile, melt 1 tablespoon butter. In a small bowl, combine melted butter, 1 teaspoon Seafood Seasoning and bread crumbs. Set aside. Add rotini to the boiling water and cook until al dente, according to package directions. Drain pasta and reserve. In a large saucepan, melt 4 tablespoons butter and add flour. Cook over medium heat, whisking, 3 to 4 minutes, until golden. Gradually add milk to flour mixture, whisking. Bring to a boil, whisking constantly, then reduce heat to low. Add the heavy cream, lemon juice, sour cream, Gouda cheese, cheddar cheese and 2 teaspoons Seafood Seasoning, stirring until cheeses are melted and sauce is smooth. Spray a 9x9-inch pan with nonstick cooking spray and place cooked pasta and lobster in pan. Pour cheese sauce into pan and mix everything together. Sprinkle breadcrumb mixture on top of macaroni and cheese, and then bake for 15 to 20 minutes, until the cheese is bubbly and the breadcrumbs are browned. Sprinkle final dish with black pepper.