This is a very tasty combo and very easy to make. You can get it at Walmart. Easy Melt is Great Value's equivalant of Velveta Cheese. THis is from the Great Value Easy Melt cheese box.
Best Melting Cheese And Cheese Mac And CheeseI like it best for topping burgers, and do not stand betwixt me and a bowl of Velveeta Rotel dip or you might lose an arm. I am also an unapologetic fan of American cheese. This recipe is the yummiest version and the only.Mac. Serves 6 to 8 in under an hour.If comfort food is what youre after, nothing beats a generous helping of creamy, oozy mac and cheese.Once boiling, you’ll want to stir in a palmful of sea salt before adding in the pasta. You’ll need 10 ounces.Before starting the recipe, spray a 2 quart baking dish with olive oil spray and preheat your oven to 325°.Bring a large pot of water to boil. dried short pasta (like large macaroni)I love this pasta shape! Depending on the brand will decide the name, so look for jumbo macaroni with ridges, shellbow or pipe rigate.Watch carefully and broil until the top is golden brown.I honestly don’t know what I love more the creamy cheesy sauce or the pasta or the lobster or the parmesan crumb topping.For more Mac and Cheese Recipes Click Here!Enjoy! And if you give this Lobster Mac and Cheese recipe a try, let me know! Snap a photo and tag me on twitter or instagram! Spoon on the remaining lobster Mac and sprinkle with the last of the cheese in the bowl.Quickly toss, 1/2 cup panko breadcrumbs with 1/4 cup parmesan cheese and 2 tablespoons melted butter and toss to combine.Top the mac with the crumb mixture before sliding the pan onto the middle rack of your preheated 325° oven and bake for 10 minutes.Once baked, switch your oven to broil and carefully move the lobster macaroni and cheese to the highest rack in your oven. Stir until the sauce thickens and resembles a creamy soup – so not too thick.Stir until smooth, then remove off of the heat.Place half of the lobster Mac and cheese into your prepared dish and top with half of the remaining cheeses. You can substitute the half & half with 1 cup whole milk and 1 cup heavy cream. Season with 1/2 to 3/4 teaspoon kosher salt, 1/4 teaspoon white pepper and a pinch of freshly grated nutmeg. So add the pasta to the water right when you’re starting the sauce.Then, freshly grate 1-1/2 cups sharp white cheddar cheese, 1 cup fontina and 1/2 cup grated real parmesan (not the stuff in the can).To make the sauce, add 4 tablespoons unsalted butter to a large saucepan and heat on medium-low.When melted, sprinkle in 1/4 cup unbleached all-purpose flour.Continue to whisk while pouring in 2 cups half & half. Note: I always try to aim for the sauce and pasta to be done at the same time.Meanwhile, melt butter in a saucepan over medium to medium-low heat. In a bowl, combine the white cheddar, fontina and 1/2 cup parmesan. Try to aim for the sauce and pasta to be done at the same time. Cook the pasta to al dente. Once boiling, stir in a palmful of sea salt before adding in the pasta. Bring a large pot of water to boil. Repeat with the remaining mac and cheese and top with the last of the cheese. Spoon half of the mac and cheese to the prepared baking dish and top with half of the remaining cheeses. Next add in drained cooked pasta and chopped lobster, stir to combine. Add 1/3 of the cheeses and stir until smooth. Remove off of the heat and season with salt, pepper and nutmeg, stir to incorporate. Reduce the heat to low and pour in the half & half and whisk until thickened to the consistency of a creamy soup. Mac pc software emulatorServe with a sprinkle of minced parsley. If needed, switch the broiler on and broil the top of the crumbs are until golden brown. Bake on the middle rack of your preheated oven for 10 minutes.
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