Simple Way to Make Speedy Not Quite Lobster Cajun Mac N Cheese

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, not quite lobster cajun mac n cheese. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Not Quite Lobster Cajun Mac N Cheese is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Not Quite Lobster Cajun Mac N Cheese is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook not quite lobster cajun mac n cheese using 17 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Not Quite Lobster Cajun Mac N Cheese:

1. Prepare Cellantani pasta (looks like actual corkscrews with holes in the center, or "twisty tubes")
2. Take medium onion - minced
3. Prepare butter
4. Get all-purpose flour
5. Take heavy cream
6. Get milk
7. Take cayenne pepper (start with just 1/4 tsp for less heat, adjust to taste as necessary)
8. Prepare Sriracha (again, you may want to start with half and add more to taste)
9. Prepare Old Bay seasoning
10. Take worcestershire sauce
11. Prepare salt (more or less to personal taste)
12. Prepare black pepper
13. Get red pepper flakes (optional)
14. Take extra sharp cheddar cheese - shredded
15. Take Crawdad/Crawfish tails (fresh or frozen)- cooked, shelled, deveined
16. Make ready panko breadcrumbs
17. Take extra virgin olive oil

Instructions to make Not Quite Lobster Cajun Mac N Cheese:

1. First and foremost, you will prep your crawdads. For simplicity I use a 12oz bag of frozen, fully cooked and prepped tails I can find at our local grocery story. The brand is Bordeaux's. To prep these, place the frozen package in cold water until thawed, about 30 minutes. When thawed carefully cut open package, pour crawdad tails into a colander and rinse under cold, running water. Shake excess water out of colander and pour out onto a paper towel lined plate (several layers thick). Cover with a few more paper towels and gently press to absorb moisture. Set aside. If you WANT to start from fresh, raw crawdads and go through all the extra work to get their tails that's up to you. I prefer to cut out a lot more work and mess. Plus you'll have to buy (or find, if you hunt your own) a LOT of crawdads for 12oz of tails.
2. Preheat oven to 450°F. Grease bottom and sides of a 2 quart casserole dish with about 1 tsp butter or spray with nonstick cooking spray (we used a deep dish). In a small bowl combine panko breadcrumbs and olive oil, stir well with a fork to coat. Set dish and breadcrumbs aside for later.
3. Now, onto the actual makin'! Bring a large pot of salted water to boil over medium high heat. Add pasta, bring back to a boil for 10 minutes, until pasta is barely al dente. When done drain pasta in colander (do not rinse!) and set aside.
4. While your pasta is cooking you can begin making your sauce. In a large sauce pan over medium heat melt the butter. Add minced onions and cook until translucent, about 2 minutes.
5. Add flour to sauce pan. Use whisk to stir into butter and onion to make a rue. Cook for about 2 minutes and rue begins to turn golden. This cooks out that raw flour taste and gives a more nutty flavor.
6. Turn heat up to medium high. While constantly whisking, slowly add heavy cream followed by milk. Whisk quickly until completely smooth, no rue clumps remain.
7. Bring to a low boil while whisking regularly. Turn heat back down to medium and gently simmer, whisking constantly, until sauce begins to thicken. About 5 minutes.
8. Turn off heat. Add all seasonings and spices (I attached them to this step for quick reference). Whisk until well incorporated. Add 2 cups of the shredded cheese and whisk until completely melted and sauce is smooth.
9. Transfer crawdads from plate to sauce. Gently fold in until they're all combined. Taste your sauce. Adjust seasoning as needed to suit your taste for salt and spiciness.
10. Add drained pasta to sauce. Gently stir until completely combined. It should look kind of "soupy" at this point.
11. Transfer mac n cheese to prepared casserole. Top with remaining cup of cheese followed by breadcrumb mixture. Bake in preheated oven for 20 minutes, until top is bubbly and breadcrumbs are golden.
12. When done carefully remove from oven. Let rest 10 minutes. Serve as your main dish with a salad or favorite veggies on the side.
13. Note: You can use other pastas good for mac.n cheese such as elbow macaroni, rotini, penne, shells, etc., but we prefer cellantani because we think its shape holds the sauce and any mix-ins we add to mac n cheese perfectly.

So that is going to wrap this up for this exceptional food not quite lobster cajun mac n cheese recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!