#Reddit mac and cheese shapes how to
Garnish with minced parsley and serve immediately.Ĭalculate nutrition information for this recipe.BEECHER'S If making cheese is your gig, then you better know how to use it, especially if you're going to dub your mac & cheese the "World's Best." Having not eaten every mac & cheese on this planet, we can't back up this Flatiron cheese shop's claim, but it's pretty darn good. If needed, switch to the broiler to brown the topping. Sprinkle the topping over the mac and cheese.īake on the middle rack for 10 minutes, or until the topping is golden brown. In a small mixing bowl, combine the panko, remaining ¼ cup Parmesan, and butter, stirring to combine. Repeat with the remaining mac and cheese and top with the last of the cheese. Spoon half of the mac and cheese into the prepared baking dish and top with half of the remaining cheese. Remove from the heat and season with the kosher salt, white pepper, and nutmeg, stirring to incorporate.Īdd ⅓ of the cheese to the butter mixture, and stir until smooth.Īdd the drained, cooked pasta and chopped lobster, and stir to combine. Reduce the heat to low and whisk in the half-and-half until thickened to the consistency of creamy soup, 2 to 3 minutes. Whisk in the flour and cook for 1 to 2 minutes. Melt 4 tablespoons butter in a medium saucepan over medium-low heat. Meanwhile, in a large bowl, combine the cheddar, fontina, and ½ cup Parmesan. Spray a 2-qt baking dish with cooking spray, and preheat the oven to 325°.īring a large pot of water to a boil and season generously with salt. ¾ cup freshly grated Parmesan cheese, divided
#Reddit mac and cheese shapes plus
½ tsp kosher salt, plus more for pasta waterġ ½ cups freshly grated sharp white cheddar cheese Ingredients for the Lobster Mac and Cheese Or you could do what we did: eat it directly out of the pan for two days straight. (Ahem, Valentine’s Day dinner!) You could set the table with a bottle of bubbly or a top-shelf chardonnay, a bright tangle of greens, and maybe a flourless chocolate cake for dessert. This lobster mac and cheese is delightfully indulgent, but at the same time, it’s not showy - by which we mean, it’s exactly the right vibe for a special meal with your partner or crush. We love to savor a bite with a hunk of lobster, then enjoy a few bites without, and repeat. Similarly, the white cheeses, which melt into all the nooks and crannies of the pasta, are the perfect complement to the rich, buttery lobster: mild enough to let the king of crustaceans shine, and just complex enough that even the bites without lobster are interesting. It bakes into a fantastically crispy, golden brown crust - we love the contrast with the creamy-as-can-be sauce. (It’s such a classic spice combo, and it takes creamy sauces from good to great.) After giving the al dente conchiglie and lobster chunks a healthy coating of sauce, we layer it all in the pan with even more cheddar, Parmesan, and fontina, for good measure.įinally, we combine panko breadcrumbs, grated Parmesan, and melted butter, and then scatter it all over the pasta before sliding it into the oven. That said, no amount of lobster can rescue a sub-par mac and cheese - which is why we made sure this one was everything a good mac should be: rich, creamy, and oh-so cheesy.įor the sauce, we use a basic roux, and then stir in half-and-half, sharp white cheddar, nutty Parmesan, and milky fontina - plus a little white pepper and a grating of fresh nutmeg. And this version has nice, big chunks of lobster, so it feels extra decadent. Lobster mac and cheese is, without a doubt, the ultimate fancy comfort food.
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