ferroeat.blogg.se - How to make ritz cracker topping for mac and cheese

Pour the required amount of milk evenly over the entirety of the casserole to keep it moist while it bakes. Repeat step 4 until the majority of the casserole dish is full, with your last layer being cheese.Ĭrumble Ritz crackers on top of the casserole, making sure not to leave any cheese exposed and to cover all the edges. Add enough sharp cheddar cheese so none of the noodles/onions are left exposed. Stir in the finely chopped onions.Īfter spraying the casserole dish with cooking spray, add a layer of your onion and noodle mix to the dish (about an inch thick). Place the noodles back in the pot afterwards. Allow them to soak for 5 minutes and then drain them again. When they're finished cooking, drain the noodles and put them back in the pot with cold water. Then add elbow noodles to the water, allowing them to cook for 7 minutes at high heat. Then, let a large pot of water come to a boil at high heat.

Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.Preheat oven to 350✯.

Top each gratin dish with bread crumb mixture.

Stir bread crumbs and melted butter together in a bowl.

Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork. Divide macaroni mixture between the 2 prepared gratin dishes.

Stir macaroni into cheese sauce with thyme leaves.

Remove and discard lobster shells, drain pasta. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes.

Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil.

Remove from heat and stir Worcestershire sauce into cheese sauce.

Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted.

Cook, stirring occasionally, until thick, 3 to 4 minutes.

Bring to a simmer reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Add cold milk to flour mixture whisk until completely incorporated. Whisk in flour cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Melt 2 tablespoons butter in the same skillet over medium heat.When cool enough to handle, remove lobster meat from shells and chop meat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Preheat oven to 400 degrees F (200 degrees C).

Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Pour the macaroni into a 4 quart casserole and smooth the top. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni.

Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth.

Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes.

Melt 5 tablespoons of butter in a saucepan over medium-low heat.

Preheat oven to 350 degrees F (175 degrees C).

Bring to a gentle simmer over medium heat, and cook for 20 minutes. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. 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.

Melt 2 tablespoons of butter in a saucepan over medium heat.Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. 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. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up.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. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Once the water is boiling, stir in the macaroni, and return to a boil. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.