Time: 1 hour
Oddly enough, we had leftover lobster…. I know – crazy? But, we did. So, we decided to combine it with macaroni & cheese. My hubby loves to try macaroni & cheese whenever it is on the menu at a fancy, nice restaurant, as usually it has lobster or crab or some other interesting ingredient in it. Here is our home made version. You don’t have to be a “salty dog” to enjoy this soul food or consider it a comfort food!
Music Selection: Procol Harum – A Salty Dog
Ingredients:
1 box (375 g) macaroni noodle pasta (about 3 cups)
¼ cup butter
½ cup flour
½ cup white wine
9 oz Velveeta cheese, cut into ½ inch cubes
4 cups milk
1 Tbsp smoked paprika
1 tsp dry mustard
1 tsp garlic powder
1/8 tsp cayenne
2 cups grated cheddar
1 cup grated moneterey jack cheese
Salt/pepper
3 small lobsters, cooked, shelled and diced finely – keep the shells
1 ½ cups Hawkins cheezies, coarsely crushed (as an alternative, you can use panko breadcrumbs or Dorito Cheetos)
Directions:
In large pot, fill with 8 cups water, ¼ cup salt and the shells from the lobsters. Bring to a boil. Add in the macaroni noodles and boil according to package. Strain and set aside in a large casserole dish.
Pre-heat oven to 350 deg F.
In large saucepan, melt the butter over medium heat. Add the flour, paprika, mustard, cayenne, and garlic. Mix until it is smooth.
Add in the wine and milk, keep mixing until it thickens. Now whisk in the Velveeta cheese and keep whisking until it is all melted and smooth. Then add in the Monterey jack cheese and 1 cup of the cheddar. Mix until melted and then remove from heat.
Add in the chopped up lobster meat.
Now, pour over the noodles and mix until it is well combined. Sprinkle the remaining cheddar cheese on top.
Crumble the cheezies in a food processor or with a rolling pin.
Then evenly sprinkle the crumbled cheesies on top. Place on a baking sheet, as it may bubble over, and bake in the oven, uncovered for about 30 minutes – but keep watching it so the cheezies do not burn!
A Runny Egg On Top 