Brett_Murphy wrote:EastCoastMojo wrote: OMFG I NEED MAC & CHEESE NOWGo here: http://www.chowraleigh.com/ They make very good Mac and Cheese. I add a dash of hot sauce and black pepper to mine.
Monday night is burger and beer night. I was there for this last week but got fries... Might need to check out the Mac, thanks!
Its the eternal debate in my house. Wife will only eat home made (although she doesnt know how to make it) or for some reason she though Stouffers frozen was just as good, so I had to make some good mac and cheese to teach her.
My daughter, on the other hand, will only eat Kraft dinner.
Me, I like em both, I just dont try to compare them, they are 2 different foodstuffs, both with their time and place.
But without diced ham they both suffer.
Lobster Mac & Cheese?
Seems like a bad thing for mac & cheese and a horrible thing for a lobster.
Ingredients
1 (16 ounce) package elbow macaroni
1 (2 pound) lobster, split
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 shallot, chopped
10 black peppercorns
2 cups milk
5 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded Gruyere cheese
3 cups shredded Cheddar cheese
1 cup grated Romano cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs
Directions
1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
2.Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
3.Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
4.Preheat oven to 350 degrees F (175 degrees C).
5.Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
6.Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
7.Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.
I once ate $30 (yes, THIRTY DOLLARS) Mac and Cheese at a ski resort in BC.
I was skeptical, but you only live once. It was delicious, lobster and shrimp in every bite, the bowl was the size of a small mixing bowl, 5 cheese sauce, cooked to perfection.
I've been thinking about it, and will continue to do so until I can have it again this coming December...
I've had crab mac and cheese, it was good, but never lobster. Lobster and mac and cheese are both delicious separate...can't imagine you can make them bad by combining them. That would be like saying Corvettes are awesome, superchargers are awesome, but supercharged Corvettes suck.
J308 wrote:Brett_Murphy wrote:Monday night is burger and beer night. I was there for this last week but got fries... Might need to check out the Mac, thanks!EastCoastMojo wrote: OMFG I NEED MAC & CHEESE NOWGo here: http://www.chowraleigh.com/ They make very good Mac and Cheese. I add a dash of hot sauce and black pepper to mine.
Sweet! I have never heard of the place. Looks like I need to try new things!
I had a Kobe beef and mac & cheese (on the burger) burger a few weeks ago. It was awesome.
Cole_Trickle wrote:J308 wrote:Sweet! I have never heard of the place. Looks like I need to try new things!Brett_Murphy wrote:Monday night is burger and beer night. I was there for this last week but got fries... Might need to check out the Mac, thanks!EastCoastMojo wrote: OMFG I NEED MAC & CHEESE NOWGo here: http://www.chowraleigh.com/ They make very good Mac and Cheese. I add a dash of hot sauce and black pepper to mine.
Dang, 4 GRM'ers in Raleigh, all posting in a food thread? Sounds like we need to hit up Chow for a beer-n-greet.
Heck, let me know when and I will totally get a beer with all of you. It doesn't even have to be at Chow =) If we have it at Chow, I'll even bring the whole family, as the kids like both the Mac and Cheese and the pizza, though they use a different Mac and Cheese for the kid menu (they don't bake it).
I think organizing the Raleigh crowd is a lot like herding cats, though.
Brett_Murphy wrote: Heck, let me know when and I will totally get a beer with all of you. It doesn't even have to be at Chow =) If we have it at Chow, I'll even bring the whole family, as the kids like both the Mac and Cheese and the pizza, though they use a different Mac and Cheese for the kid menu (they don't bake it). I think organizing the Raleigh crowd is a lot like herding cats, though.
Haha. I would love to, but it has to be on the weekend. I am a 3rd shifter. I mean, I can bring some cats too...
poopshovel wrote: I had a Kobe beef and mac & cheese (on the burger) burger a few weeks ago. It was awesome.
Seriously, "Kobe beef" in the US is a huge scam. Full disclosure, I myself only recently learned this fact.
Just ate my Mac and cheese. Used the Paula dean recipe. Very easy and came out awesome.
I just made some myself.. with ketsup.. I am full and happy
Osterkraut wrote:poopshovel wrote: I had a Kobe beef and mac & cheese (on the burger) burger a few weeks ago. It was awesome.
Thanks. I had "a really berkeleying good burger that was advertised as kobe" with killer mac and cheese on top. I had Old Rasputin draught with it. It was good.
In reply to mad_machine:
Gotta have ketchup
I'm sorry, did you just say someone put mac and cheese on a burger? Who is this person? They need a Nobel Prize for geniusness.
You all will hate this, but...
Save-on-Foods had White Cheddar Kraft Dinner on for $1 a box. I bought 10. 
I like my Mac and Cheese smooth cheesy, none of that baked crap.
Leftover in the morning in a breakfast burrito is delicious.
poopshovel wrote:Osterkraut wrote:Thanks. I had "a really berkeleying good burger that was advertised as kobe" with killer mac and cheese on top. I had Old Rasputin draught with it. It was good.poopshovel wrote: I had a Kobe beef and mac & cheese (on the burger) burger a few weeks ago. It was awesome.
Good beef IS good beef, poorly named or no.
Kobe beef can only be made in Kobe Japan, when you import the livestock they are called Wagyu. Just a labeling game, like parmageano reggiano or cognag can only be made in one area or bordeaux wine has to come from bordeaux france. I'll eat it if it tastes good.
I personally like to cook mac and cheese but cannot digest food that rich. I couldn't see eating that crap out of a box.
Japanese beef actually ceases to be Wagyu the second the living cow leaves Japan. Conversely, if you took an American cow and shipped it live to Japan, and then let it live there for a few years before you slaughtered it, it would become Wagyu. Wagyu literally just means "Japanese Beef" and in use means something akin to "Beef from Japan".
The legal rules in the US for calling beef Wagyu are pretty loose, and the stuff you actually get is likely to have a pretty small amount of Japanese cow in its family tree.
Raleigh folks, I made a thread.
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