In New Orleans, they use spaghetti instead of macaroni for their mac & cheese! This unique twist is about to be your new favorite comfort food.
- 2 (4 oz.) lobster tails or 1 (8 oz.) pkg. TransOcean Chunk-Style Imitation Lobster Classic
- 2 tsp. minced garlic
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp. ground cayenne pepper
- 2 cups whole milk
- 1 cup heavy cream
- 1 (8 oz.) pkg. Schnucks shredded Cheddar cheese, divided
- 1 (8 oz.) pkg. Schnucks shredded Italian six-cheese blend, divided
- 1 (16 oz.) pkg. spaghetti, prepared according to instructions
- Preheat oven to 400 degrees. If using lobster tails, cut down the centers of shells using kitchen shears; spread shells apart. In a large saucepan, bring 4–5 inches salted water to a boil over medium heat. Add lobster; cook 4–6 minutes or until shells are bright red. Transfer to a cutting board and let cool. Remove meat from tail and cut into 1-inch pieces.
- In a large saucepan, melt butter over medium heat; sauté garlic 2 minutes then whisk in flour and cayenne pepper. Slowly whisk in milk and cream; bring to a boil, whisking frequently. Add 1 1/2 cups each Cheddar and Italian cheeses. Cook, stirring constantly, until cheese is melted. Season with salt and black pepper, if desired.
- In a large baking dish combine spaghetti, prepared cheese mixture and prepared lobster; top with remaining cheese. Bake 18–20 minutes or until cheese is browned. Let cool 5–10 minutes and serve.
Lobster Boiling 101
- Cut along top of shell from the edge of the tail straight down to the bottom.
- Gently pull sides of shell apart to separate.
- Bring a pot of salted water to a boil and add lobster.
- Boil 1 minute per ounce of tail or until shells are bright red.
657 CALORIES Per Serving
SATURATED FAT: 22G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.