Smoky Mac N' Cheese (Lobster Optional)
This is a variation of a lobster Mac n cheese recipe I found. I use different smoked cheeses to my taste. Be careful though. Some smoked cheeses are very strong and can easily overpower the dish. The lobster is completely optional and I only used it when I really want to make the meal extra special. Fresh lobster is so expensive!
This is a variation of a lobster Mac n cheese recipe I found. I use different smoked cheeses to my taste. Be careful though. Some smoked cheeses are very strong and can easily overpower the dish. The lobster is completely optional and I only used it when I really want to make the meal extra special. Fresh lobster is so expensive!
- 2 cloves fresh garlic, peeled minced
- 1/2 cup panko bread crumbs
- 1 dash black pepper
- 1 tablespoon extra virgin olive oil
- 1 dash kosher salt
- 8 ounces elbow macaroni noodles
- 16 ounces heavy cream
- 8 ounces sharp cheddar cheese shredded. you can use smoked cheese here but check how strong it is and use 4 oz reg and 4oz smoked if it is very strong
- 4 ounces cream cheese
- 6 ounces parmesan cheese grated quality counts here! only use fresh parmesan, not that bottled stuff you shake on spaghetti
- 4 ounces smoked gruyere shredded
- 1 pound lobster meat chopped
- 1 bulb shallot minced
- Carbohydrate 31.211310030785 g
- Cholesterol 181.436947875 mg
- Fat 44.6463572204275 g
- Fiber 1.24049725152601 g
- Protein 33.59812008685 g
- Saturated Fat 25.9799163935098 g
- Serving Size 1 1 Serving (229g)
- Sodium 719.91534998025 mg
- Sugar 29.970812779259 g
- Trans Fat 3.12428627015275 g
- Calories 662 calories
Step-by-step
- Bring salted water to boil and add noodles. Cook 8 to 10 minutes (al dente only - do not overcook). In a double boiler, combine cheddar cheese, 4 ounces Parmesan cheese, cream cheese and gruyere cheeses. Heat until blended. I warm a little cream first then slowly add the cheeses, a little at a time, constantly stirring. If you add large amounts at once, you'll have a large clump that will take forever to incorporate.
- Gradually add cream, stirring constantly until smooth. Constant stirring is very important to get the smoothest sauce possible.
- If you're adding lobster, at this time in a large pan, heat olive oil over medium-low heat. Sauté shallots and garlic until translucent and aromatic. Add lobster meat and cook until opaque. Remove from heat. Do not over cook the lobster meat.
- Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
- Place pasta in a casserole dish. Mix together remaining Parmesan cheese and & panko breadcrumbs. Sprinkle over the mac and cheese.
- Bake at 350° F for 6 to 8 minutes until breadcrumbs are golden brown.
Balancing heavy cream, high-fat cheeses, and delicate proteins within a single casserole requires strict adherence to heat control and emulsification principles.
- Grate sharp cheddar and smoked gruyere by hand rather than buying pre-shredded varieties, which contain cellulose anti-caking agents that disrupt smooth sauce formation.
- Incorporate cheeses gradually into warm cream to prevent protein strands from tightening into an unyielding clump.
- Boil elbow macaroni for strictly eight to ten minutes to maintain an al dente bite; pasta continues softening during the final six to eight minutes of oven baking at 350 degrees Fahrenheit.
- Sauté shallots and minced garlic over medium-low heat until translucent, then add chopped lobster meat just until opaque to avoid rubbery textures.
- Combine leftover parmesan with panko breadcrumbs for the topping, creating a dry barrier that browns under direct heat without burning the underlying pasta.
Proper emulsification relies on continuous stirring during the cheese-melting phase. Precise temperature management prevents dairy fats from breaking and oiling off.
