Recipe summary
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
There are few things as good as a warm bowl of homemade macaroni and cheese especially when it doesn’t come out of a box! I don’t normally put lobster in mine – and this version is great without my favourite crustacean – but it’s a great way to make the ordinary extraordinary!
Preparation time:
Cooking time:
Yield:
6
Ingredients
-
1
box
of penne pasta
-
1
stick
of butter
-
2
garlic cloves, chopped
-
1/2
cup
of flour
-
1/2
cup
of white wine
-
1
can
of evaporated milk
-
4
cups
of milk
-
1
tablespoon
of paprika
-
2
tablespoons
of Dijon mustard
-
1/4
teaspoon
of cayenne pepper
-
8
ounces
of cheddar cheese, grated
-
8
ounces
of Monterrey jack cheese, grated
-
Salt and pepper
-
2
1
pound
lobsters, cooked and shelled
-
2
cups
of breadcrumbs