|Coarse salt and ground pepper|
|1 pound elbow macaroni|
|1/4 medium onion, finely chopped|
|1/3 cup all-purpose flour|
|1/8 tsp ground nutmeg|
|1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, **I did not nor would I ever use crawfish. EW, just my opinion...but YUCK**|
|4 cups (1 pound) mixed grated cheeses, such as Parmesan, chedder, swiss, and fontina|
|1/2 cup panko breadcrumbs|
|1/2 tsp Creole seasoning|
|6 Tbsp butter|
|1 clove garlic, minced|
|3 cup whole milk|
Preheat oven to 400. In a large pot of boiling water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melter butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stiring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
Remove pan from heat. Fold in seafood, macaroni, and cheese; tranfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. Mmm mmm Good!! Enjoy~
Monday, January 24, 2011
Seafood Mac and Cheese
My favorite market has different 'festivals' at different times of the year. This focus was on cheese. It was called Hail to the Cheese. YUM! I am a cheese addict. I went wild and picked up several recipes. I could not wait to try this recipe. It got a double thumbs up from the kids and Tony is not a fan of hot shrimp so he was indifferent about it. I did not get a photo as we ate in a rush...so you get Mr. Lobster here. He smiled for his picture, as you can see...