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Macaroni Cheese 56

Macaroni Cheese 56 is built on Light Cream, Butter Divided, Flour, Mascarpone Cheese, and Sharp White Cheddar Cheese. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 8
• 4
• 12
• 4
• 1 clove
• 1/2 cup
• 1
• 2
• 1 1/2
• 1 1/2

Method (preview)

1. 1

   In a saucepan, melt 2 Tbsp. butter.

2. 2

   Add the minced garlic and saute for 1-2 minutes.

3. 3

   Add the panko bread crumbs, parsley, chives, olive oil, lemon zest, 1/2 tsp. salt and 1/2 tsp. white pepper.

4. 4

   Mix together to blend.

5. 5

   Add the parmesean or romano cheese.

6. 6

   Set aside.

7. 7

   In another pot, cook the pasta in boiling water. While the pasta is cooking, make the cheese sauce.

8. 8

   Over medium heat, melt 4 Tbsp. butter in a large saucepan. Add 4

9. 9

   Tbsp. flour, 1 Tbsp. at a time, to the butter.

10. 10

    Whisk the flour into the butter to blend.

11. 11

    Slowly add the cream and whisk into the butter and flour mixture to create a white sauce.

12. 12

    Continue heating until it thickens.

13. 13

    Add the marscarpone cheese to the white sauce and mix to blend.

14. 14

    Add the 1 tsp. salt and1 tsp. white pepper.

15. 15

    In a saucepan, melt 2 Tbsp. butter.

16. 16

    Add the minced shallot and saute for 1-2 minutes.

17. 17

    Add the lobster meat and toss to cover and heat for about 1-2 minutes.

18. 18

    Do not overcook; this is just to lightly heat the lobster meat.

19. 19

    Add this mixture to the cheese sauce and mix together.

20. 20

    Drain the pasta. Spoon the pasta into the large saucepan of cheese and lobster. Mix well.

21. 21

    Spoon portions into pasta bowls and top with the seasoned panko crumbs. Serve immediately.