Langostino Macaroni and Cheese
Do not sleep on this langostino macaroni and cheese recipe. Loaded with sweet, tender langostinos, this recipe is perfect for the holidays or any day of the week. Topped with buttery breadcrumbs and baked to cheesy perfection, you’re going to want to give this langostino lobster recipe a try.
▢ 1 lb. langostino , cooked and peeled. You can also use lobster meat ▢ 8-10 ounces , pasta al dente, tortiglioni pasta ▢ 1 tablespoon olive oil, drizzle over cooked and drained pasta ▢ ¼ cup salted butter, 4 tablespoons ▢ 2 tablespoons AP flour, all purpose ▢ 1 cup 2% milk ▢ ½ cup seafood stock ▢ 8 ounces Velveeta cheese, cube two of the mini blocks ▢ ½ cup shredded mozzarella cheese ▢ ½ cup pasta water, to thin cheese sauce if needed ▢ ½ cup panko breadcrumbs ▢ 1 tablespoon salted butter ▢ ¼ teaspoon cracked black pepper ▢ Pinch paprika, optional ▢ 2 tablespoons chives, fresh chopped
Preheat the oven to 350 degrees.
Spray an 8x8 baking dish with non-stick cooking spray and set it aside.
Boil a pot of water and cook your pasta according to the package. Al dente is best as it will continue to cook in the oven.
Be sure to reserve some pasta water to use if your cheese sauce gets too tight.
Drain off remaining water and lightly drizzle the pasta with olive oil to prevent sticking. Set the pasta aside.
In a saucepan, over medium heat, add 4 tablespoons butter and flour to form a roux.
Once the flour begins to bubble, slowly add the milk to form a bechamel sauce.
Next, you’ll slowly add the seafood stock. Whisk until well combined.
Then, add the cubed Velveeta and shredded mozzarella.
Reduce the heat to medium / low and slowly stir until the cheese is fully melted and well combined.
Next, add the cooked pasta and langostinos. Toss until everything is well coated in the sauce.
In a separate pan, add butter, cracked black pepper, pinch of paprika and panko breadcrumbs. Once the breadcrumbs are slightly toasted remove them from the heat.
Pour the macaroni and cheese mixture into the prepared baking dish. Be sure to scrape all the cheese sauce into the pan.
Top with the toasted breadcrumbs. Cover and bake for 15-20 minutes.
Remove from the oven, top with fresh chives and serve hot.
Serving: 1 serving , Calories: 507 kcal , Carbohydrates: 22 g , Protein: 36 g , Fat: 29 g , Saturated Fat: 16 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 8 g , Trans Fat: 1 g , Cholesterol: 219 mg , Sodium: 2051 mg , Potassium: 539 mg , Fiber: 1 g , Sugar: 11 g , Vitamin A: 1466 IU , Vitamin C: 5 mg , Calcium: 512 mg , Iron: 1 mg