Mac with a Twist

Our grocery store had lobster tails on sale,

Buy One, Get One Free.

We haven't had lobster in years,

but this was a great opportunity to try a new recipe.

I'd seen Ina Garten make some yummy 

 Mac-n-Cheese before on her show.

Since it's one of our favorite comfort foods,

I wanted to try it with a twist.

You can find the original recipe here.

We made the roux with unsalted butter and flour,

just like the original recipe.

We use rice milk instead of cow's milk

to create the cheese sauce.

I didn't have any Gruyere,

so I used our standard Cabot sharp cheddar instead.

I didn't add the breadcrumbs as in the original recipe,

as Big K doesn't care for it that way.

We usually substitute a lot of ingredients in our recipes

due to dietary restrictions and personal preference.

 

I never cooked lobster tails before, but it was easy.

I just steamed them for 15 minutes.

They turned bright red!

Lobster Macaroni and Cheese

(Ina Garten)

Kosher salt

Olive oil

1 pound elbow macaroni

1 quart rice milk

6 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1 1/2 pounds cooked lobster meat

Drizzle oil into a large pot of boiling salted water.

Add the pasta. 

Meanwhile, heat the milk in a small saucepan.

In a large pot, melt butter and add the flour.

Cook over low heat for 2 minutes, stirring with a whisk.

Still whisking, add the milk

and cook for a minute or two more,

until thickened and smooth.

Off the heat, add the Cheddar,

1 tablespoon salt, and pepper.

Add the cooked macaroni and lobster and stir well.

Enjoy!

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