This week my easy recipe was inspired by Kacy Love’s cheez-it topped mac and cheese and by Chef John Howie’s lobster macaroni and cheese. But, as usual, I couldn’t leave well enough alone so I added a few touches of my own to make my Easy Langostino Macaroni And Cheese.
12 oz frozen Langostino tails (pre-cooked).
3 cups elbow macaroni (al dente).
8 oz sharp cheddar cheese – shredded.
2 cups of cheez-it.
2 oz fantinella cheese – shredded.
1/2 cup heavy cream.
3/4 stick butter.
1/2 tsp sea salt.
1/4 tsp dried Tarragon.
1/8 tsp ground white pepper.
Rinse and thaw langostino tails. Drain all water.
In large pot begin boiling water, and add macaroni when water is boiling. Cook per package instructions, until al dente.
In large sauce pot melt butter on low heat. Add a little of the cream, cheddar and fantinella and stir as it melts. Repeat until only a handful of cheddar and a little of the fantinella is left. Reserve the leftover cheese.
When macaroni is al dente drain water and then return macaroni to the same hot pot (but no burner heat), add the melted cheese mixture, add the Tarragon, salt and pepper and gently fold. Add the langostino and again gently fold.
Spray casserole pan with canola oil, and than add the macaroni mixture.
Crush the cheez-it and pour over top of macaroni and then sprinkle with reserved cheese.
Bake in oven pre-heated to 375 degrees for 15 to 25 minutes (want to get a nice amber color on topping.
And that’s it- you just made an awesome hearty, and easy family meal.
I’m very proud to share this recent 5-Star review on my new novel VEYRON.
Good Eating and Table Talk,