Best Katos Lobster Mac N Cheese For Two Recipes

LOBSTER MAC AND CHEESE

Steps:

• Preheat the oven to 375, and spray 2 oval 0.6L baking dishes lightly with cooking spray (or use extra butter to grease them).
• Bring a large pot of salted water to a boil, and cook the pasta until almost done (about 1 minute shy of package cooking time); drain and set aside.
• Using kitchen shears, cut down either side of the lobster tail, and remove the meat. Chop it into 1" chunks.
• Melt 1 tablespoon of the butter in a skillet over medium high heat, and cook the lobster pieces in it while stirring occasionally for about 3-4 minutes. The lobster pieces will start to turn opaque and firm up; they will continue to cook in the oven, so remove them from the skillet and let cool.
• In a sauce pan, melt 2 tablespoons of butter over medium low heat, and add the flour. Whisk over low heat for 2 minutes, and then add the milk slowly. Cook this mixture until it thickens and coats the back of a spoon, about 4 minutes.
• Turn off the heat from the milk mixture, and add the grated cheeses, salt, pepper and nutmeg. Stir to melt the cheeses.
• Finally, stir in the cooked lobster and pasta, and stir to combine. Divide this mixture between the two baking dishes.
• In a small dish, melt the remaining 1 tablespoon of butter, and stir in the Panko bread crumbs to coat. Sprinkle this mixture evenly over both dishes.
• Bake for 20-25 minutes, until bubbly and lightly golden brown.

LOBSTER MAC AND CHEESE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
• Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
• Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
• Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
• Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

CREAMY MACARONI & CHEESE - FOR TWO OR ONE

Steps:

• Preheat oven at 350°F.
• Cook pasta in boiling salted water until al-dente. Drain and set aside.
• Heat the milk in the microwave, on high for 1-1/2 minutes.
• In a medium saucepan, melt butter. Add salt, pepper and chopped onion. Sauté on medium heat, until the onion is transparent and soft, but not brown.
• Sprinkle the flour on top, and allow the butter to absorb some of it before stirring.
• Add the hot milk in 3 additions, stirring constantly. The mixture will get thick very quickly.
• After the final addition of milk, continue heating the mixture, on medium heat, stirring constantly, until thick and bubbly.
• *Remove from heat* and stir in the grated cheese, chives and red pepper flakes.
• Add the drained pasta and mix well.
• Fold in the cubed cheese.
• Pour into two greased onion soup bowls.
• Bake for 20 - 25 minutes.
• Allow to cool a bit before serving.

KATO'S LOBSTER MAC N CHEESE FOR TWO

Steps:

• Put milk in a small pot and warm on low until needed.
• Put a pot of water to boil for macaroni. Add salt. Once the pot of water is boiling add the macaroni and cook for 8 - 10 minutes. Drain the pasta and set aside until needed.
• Put a pot on medium heat and melt the butter. Slowly add the flour and cook briefly, about 2 minutes, constantly stirring, until it turns a slightly gold color.
• Slowly add the warmed milk to the roux mixture; cook on low, whisking until the sauce is smooth and thickens. Next add the salt, pepper and nutmeg, stir well .
• Now, add all the shredded (4) cheeses to the warm white sauce, stir well until all the cheese has melted and then set aside until needed.
• Place half of the cooked pasta in a (8 x8 or 9 x9 cake pan) and then add half the diced cheddar cheese and top it with half the cheese sauce.
• Add all the drained lobster meat evenly over the cheese sauce. Now, you will add the rest of the pasta, then the diced cheese and top it off with the rest of the cheese sauce.
• In a small bowl add the fresh bread crumbs and the melted butter, making sure to coat evenly. Top the macaroni dish with the fresh buttered bread crumbs and any remaining butter.
• Bake in a preheated 375 degree oven for 30 - 35 minutes. Enjoy, enjoy, enjoy.