The General
New Member
Magical Butter's Lobster Macaroni and Cheese Recipe
Ingredients
1/2 cup Magical Butter plus 2 tablespoons for the pasta
1/4 - 1/3 cup all purpose flour
8 ounces shredded, extra sharp cheddar cheese
12 ounces shredded gruyere cheese
2 - 4 ounces cream cheese
4 cups of milk
1 tablespoon coarse salt
1 teaspoon fresh ground pepper
1/2 teaspoon black truffle salt
1/4 teaspoon nutmeg
1 1/2 - 2 pounds fresh cooked lobster cut into bite size pieces (size: about 1/2 inch)
1 pound of pasta of choice (I use cavatappi for this dish)
3 tablespoons Magical Butter truffle oil (drizzled on top to finish)
Topping
1 - 1 1/2 cups of seasoned bread crumbs or fresh homemade
4 tablespoons Magical Butter butter or oil
2 - 4 ounces parmesan cheese
How To
1. Melt the butter in a large saute pan on med-high heat.
2. Add bread crumbs. Combine and sprinkle on top with the parmesan cheese just before baking.
3. First preheat your oven to 235 degrees F.
4. Put water into a large pot with LOTS of salt, bring to a boil. Cook pasta halfway, strain and set aside. Heat milk in a separate pan on medium heat.
5. While the pasta is cooking, melt the butter in a large saucepan on medium heat. Then add flour and stir until smooth.
6. After cooking for 3 to 4 minutes or until golden brown, add heated milk and mix thoroughly. Add cheese, salt, pepper, nutmeg and combine until cheese has incorporated into sauce.
7. Add pasta and mix until all of the pasta is coated, then fold in lobster.
8. Portion out onto 2 cup casserole dishes or put into a 9 x 13 glass casserole baking dish and top with butter, breadcrumbs and cheese mix.
9. Bake for 35 to 40 minutes and top with Magical Butter truffle oil.
Order Your Very Own Magical Device At MagicalButter.com!
Ingredients
1/2 cup Magical Butter plus 2 tablespoons for the pasta
1/4 - 1/3 cup all purpose flour
8 ounces shredded, extra sharp cheddar cheese
12 ounces shredded gruyere cheese
2 - 4 ounces cream cheese
4 cups of milk
1 tablespoon coarse salt
1 teaspoon fresh ground pepper
1/2 teaspoon black truffle salt
1/4 teaspoon nutmeg
1 1/2 - 2 pounds fresh cooked lobster cut into bite size pieces (size: about 1/2 inch)
1 pound of pasta of choice (I use cavatappi for this dish)
3 tablespoons Magical Butter truffle oil (drizzled on top to finish)
Topping
1 - 1 1/2 cups of seasoned bread crumbs or fresh homemade
4 tablespoons Magical Butter butter or oil
2 - 4 ounces parmesan cheese
How To
1. Melt the butter in a large saute pan on med-high heat.
2. Add bread crumbs. Combine and sprinkle on top with the parmesan cheese just before baking.
3. First preheat your oven to 235 degrees F.
4. Put water into a large pot with LOTS of salt, bring to a boil. Cook pasta halfway, strain and set aside. Heat milk in a separate pan on medium heat.
5. While the pasta is cooking, melt the butter in a large saucepan on medium heat. Then add flour and stir until smooth.
6. After cooking for 3 to 4 minutes or until golden brown, add heated milk and mix thoroughly. Add cheese, salt, pepper, nutmeg and combine until cheese has incorporated into sauce.
7. Add pasta and mix until all of the pasta is coated, then fold in lobster.
8. Portion out onto 2 cup casserole dishes or put into a 9 x 13 glass casserole baking dish and top with butter, breadcrumbs and cheese mix.
9. Bake for 35 to 40 minutes and top with Magical Butter truffle oil.
Order Your Very Own Magical Device At MagicalButter.com!
