Wednesday, November 7, 2012

"Lobster" Mac and Cheese

Ok, so you may notice that the word lobster is in quotes above. That's because we didn't really use lobster — we used monkfish.

What's monkfish, you ask? Click here if you really want to know.

Yeah, disgusting. But it tastes really good — surprisingly like lobster. That's what they call it, anyway — the poor man's lobster. We're pretty poor, and we love us some lobster, so we gave it a shot.

Plus, it was already filleted. I actually had no idea monkfish was that terrifying until I Googled it just now.

Anyway, on to the recipe.

1 lb short pasta, like penne rigate
1 quart milk
2.5 tsp butter
3 tbsp flour
1 tbsp Soulard Grill seasoning (or your favorite seasoning)
1/2 tsp ground chipotle + more for topping
1.5 cups shredded cheddar cheese + more for topping
1.5 cups shredded jack cheese
1 lb monkfish

1. Make the cheese sauce: melt the butter and flour together to make a roux. Add the milk slowly, whisk together. Let this simmer until it becomes thick. Add the Soulard Grill seasoning and chipotle.
2. Turn off the heat. Add the cheeses and stir until melted.
3. Boil the pasta until done.

IMPORTANT: Drain and rinse the pasta. That's right, rinse. You'll never hear me say that again, but rinsing pasta for mac and cheese makes the sauce not gummy or too thick and starchy, which is something about homemade mac and cheese I don't like.
4. Mix the sauce with the pasta. Transfer to a baking dish, top with additional cheeses and chipotle, then bake at 375 for 20 minutes until bubbly.
5. Bake the monkfish in a 375 degree oven for 15 minutes or so until you can flake it with a fork. Top the baked mac and cheese with the fish. Bacon optional.


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