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Macaroni Cheese 55

A home-style Macaroni Cheese 55 made with Grapeseed Oil, Dried Macaroni Pasta, Butter, White Onion, and Garlic. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 1 lb
• 1/2 cup
• 1 cup
• 2 clove
• 1/2 cup
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Bring a pot of water to boiling for the pasta.

2. 2

   Saute lobster meat in oil until it is no longer translucent, and set aside.

3. 3

   Cook the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor.

4. 4

   While the pasta is cooking, melt butter in a large saucepan over medium heat, and add the onion and garlic, cooking until translucent, being careful not to burn it.

5. 5

   Add the flour a little at a time to make a roux.

6. 6

   Add the bay leaves, and then incorporate the vegetable or fish stock a little at a time to form a smooth sauce.

7. 7

   Simmer for a least 10 minutes to allow the flour to "cook out," then remove the bay leaves.

8. 8

   Add the heavy cream and Cheddar, then season with salt and white pepper.

9. 9

   Stir the lobster meat into the cheese mixture, then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese.

10. 10

    Transfer to a serving bowl and drizzle sparingly with truffle oil and garnish with chopped chives.