Bring milk mixture to a gentle boil, whisking constantly. Stir flour into shallot mixture and cook for 1 minute whisk in milk. Melt 3 tablespoons butter in a large saucepan over medium heat stir in shallots and cook and stir until soft, about 3 minutes.Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes drain. Bring a large pot of lightly salted water to a boil.Bake for 20 mins until golden and bubbling, then allow to cool a little before serving. Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs.
Tip in the macaroni and stir to coat everything in the sauce. Stir well until the cheese has melted, then season to taste.
Add the chopped lobster meat, mustard, crab and cheese. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside. Strain the milk mixture into a jug and discard the shell. Meanwhile, mix the garlic, olive oil and lemon zest together with some seasoning to make the breadcrumb topping, then set aside. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Bash all the pieces of shell with the rolling pin to break them up a bit. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Peel the tail, exposing and removing the fleshy meat. #PINTEREST SOUTHERN CROCKPOT MAC AND CHEESE CRACK#
Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes. Pour the macaroni into a 4 quart casserole and smooth the top. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Melt 5 tablespoons of butter in a saucepan over medium-low heat. Preheat oven to 350 degrees F (175 degrees C). Bring to a gentle simmer over medium heat, and cook for 20 minutes. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes scrape the onions into a small bowl and set aside. Melt 2 tablespoons of butter in a saucepan over medium heat. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. 
Once the water is boiling, stir in the macaroni, and return to a boil. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
0 kommentar(er)
