-1/2 lb cooked pasta of choice.
-1oz butter and 8oz heavy cream.
-1/3 cup shredded sharp white cheddar.
-4 oz parmesean/Fontina mix. (Or just parm if you can’t find fontina)
-4 oz marscapone.
-4 oz Harvarti.
-1/2 tsp salt.
-1 tsp white balsamic vinegar (or any light vinegar).
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-In a large pan melt butter and cream. Mix for 4 mins on low-med heat.
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-Add in marscapone.  Mix until it melts in.
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Add parm/ fontina mix. Let melt completely: (or just parm)
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Add in salt and Harvarti. Keep mixing until blended.5-7 mins.
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-add splash of the vinegar, then add in pasta or roasted cauli. Mix well.
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Butter poached lobster:
– melt 2 Tbsp butter in a pan and add the cut, clean lobster tails.
Med heat, one min each side, then turn off flame and leave in pan. (Chop up after to add to Mac)
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**Bread crumbs **
– 1/4 cup panko ( or smashed up flat bread)
-3 tbsp melted butter:
-2 tbsp Parmesan.
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Add Lobster to Mac mix, add Panko topping and bake at about 360° for 20 mins. Keep an eye on it!
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#macandcheese #homecooking #cooking #quarantinecooking #lobster #healthylife

Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth