This recipe was inspired by one of my favorite restaurant’s side dish. The Five O’ Clock Steakhouse has this amazing crab macaroni and cheese and I wanted to make something similar.
I’m not going to lie to you, this recipe is OVER THE TOP DECADENT. I mean it’s ridiculous, and I did that intentionally. You’ll notice from the ingredients that it’s rather spendy, as well. However, a side of the crab macaroni and cheese will set you back 17 dollars at the steakhouse. There are some substitutions that can be made to reduce the cost.
For the spices, I used a tablespoon of onion powder, a tablespoon of dried mustard powder, a teaspoon of black pepper, a teaspoon of garlic powder, half teaspoon of nutmeg and half teaspoon of cayenne pepper. The cayenne pepper I use is designated as “low heat” so please adjust to your taste and the type of cayenne pepper you have.
A pound and a half of lobster meat. I ordered this on a Thursday afternoon at around 5 pm from Maine Lobster Direct, and the package arrived to my door by about 10 am Friday morning. The world is an amazing place.
Now obviously a pound and a half of lobster meat is quite a lot (did I mention this is decadent?) I think you could probably get away with a pound, but I was going for over-the-top on this one. I chopped it up a bit smaller than this size.
The cheeses I used Jarlsberg, Gouda, and Havarti, about 2 cups shredded per.
Better Than Bullion Lobster base This stuff is the BOMB. Great flavoring for things like Lobster Bisque and other seafood dishes. I keep it on hand at all times.
One stick of butter. Watch out Paula Dean. Melt this in a pan.
Add 1/3 cup flour to make s roux. Cook for a few minutes to make the raw flour taste go away.
Boil some water and add your pasta. For this pasta I used Maestri Pastai brand, Creste Di Gallo (Rooster’s Comb) pasta.
Your Italian grandmother will probably slap me, but I did not salt the water. The reason for this is I wanted to use the max amount of the Lobster Base. As with all bases, it is relatively salty.
Add the spices to your roux and cook for a minute (it looks burnt but it’s actually just the cayenne and black pepper)
Add 2 cups of milk (I used 2%), 1/4 cup of Sherry (I used dry), 1/4 cup heavy cream, and 2 tablespoons Better Than Bullion Lobster Base. This works better if the milk is warm to hot. I usually heat in the microwave for about 2-3 minutes (until just below boiling) but if you do not, no worries. You just have to cook with the flour and butter combination a bit longer, and stir a bit more diligently, until it thickens with no lumps.
Cook until the roux has thickened.
Pasta!! I tend to cook mine a bit more than al dente (again, don’t send your Italian grandmother after me) because it tends to dry out some in the oven.
Add the cheese, about 6 cups shredded. I really liked this cheese blend because it’s similar to what I use in fondue, and with the sherry, nutmeg and cayenne it does have a very fondue-ish flavor. Of course you could use white cheddar or something similar but I really like this combination of cheeses.
Cook and stir until melted.
Add the pasta to the pan.
Chop slightly and add the amazing lobster. How much you chop it depends on how big you want the chunks to be. No one’s going to complain however you do it, I guarantee.
Nom nom nom.
Add the mac and cheese to a casserole and top with a mixture of panko breadcrumbs and melted butter. It would be about 2 cups of panko mixed with about 4 tablespoons of butter.
Bake at 350 for 30 minutes with foil on top, then under the broiler for a couple of minutes (watch this carefully it can literally go from white to burnt black in a matter of minutes).
The first time I made this there was absolute silence as we started eating it, then many exclamations.
IF YOU LIKE THIS RECIPE YOU’LL ALSO LIKE:
- Philips Pasta Maker Cheesy Crab Ravioli
- Philips Pasta Maker Lobster and Shrimp Ravioli
- Philips Pasta Maker Squid Ink Pasta
- Philips Pasta Maker Shrimp and Scallop Scampi
- Nana’s Sauce
Supper Club Lobster Macaroni and Cheese
- 16 oz pasta
- 1.5 lbs lobster I used claw and knuckle meat this time but have used raw tail meat in the past and that worked just as well
- 1 stick butter
- 1/3 cup flour I used AP
- 2 cups milk
- 1/4 cup heavy cream
- 1/4 cup sherry
- 1 tablespoon onion powder
- 1 tablespoon dried mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground nutmeg
- 2 tablespoons Better Than Bullion Lobster Base
- 6 cups shredded cheese I used Jarlsberg, Havarti, and Gouda
- 2 C Panko breadcrumbs mixed with 4 tablespoons melted butter
- Cook pasta until al dente. Melt butter in pan and cook for a minute until bubbly. Add flour and cook for a minute. Add milk and sherry and spices and heat until thickened. Add cheese and heat until melted. Add cream and lobster base and heat through. Add pasta and lobster to pan and heat through. Add all contents of pan to a 9X13 casserole. Mix melted butter and panko breadcrumbs and add to the top. Bake for 30 minutes at 350 covered with foil. Broil under a low broiler for about a minute, just enough to toast the breadcrumbs.