Ingredients: 3 cups uncooked elbow macaroni pasta,3 cups uncooked elbow macaroni pasta,12 ounces lobster tail pieces, fully cooked,1/4 cup butter,1/4 cup flour,2 cups milk, room temperature,4 cups + cups white cheese, shredded (For this recipe, I like to use a combination of w,1/4 cup white truffle oil (optional – but why the hell not?),1/2 cup fresh bread crumbs,1/2 cup grated Parmesan cheese
Instructions:
- Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste.
- Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired – just use small increments and keep stirring.
- Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted
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