Working for the Weekend Lobster Mac 'n Cheese
Lobster Mac 'n Cheese has long been on my list of things I must make. It marries two of my favorite items, lobster and cheese. For those of you who've seen me devour a lobster, you know I am serious about it. Cheese, well, is one of those things I cannot pass up when face to face with the cheese counter. I find I often have delicious cheeses in my fridge that we never got around to eating. So sad! That is why I now purposefully avoid that counter unless there is, in fact, a cheese I need.
I followed a recipe from the Food Network and made a few adjustments. I used 3/4 pounds of dried rigatoni and about 2/3 pounds or 3 cups of cheese, instead of the 2 pounds the recipe called for. Gluttony can be used to describe our love for rich foods, but even I am not that overboard. I felt my arteries tighten just thinking about that amount of cheese. I also added some freshly ground white pepper and paprika to the cheese sauce. And to my and Chris' portions, I sprinkled a little cayenne pepper on top as well.
A little caprese salad was a welcome lightness to the richness of the mac. And oh was it rich.
A little caprese salad was a welcome lightness to the richness of the mac. And oh was it rich.
Ultra indulgent, a guilty pleasure, thank goodness for the red wine!
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