Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Marvellous Mac 'n' Cheese with this lovely lobster twist to tantalize the tastebuds from the kitchens of az-silverpaw

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For valentines day I decided to make this for my mate  satanfox and it turned out great.

ingredients:
1 box penne pasta (or 1/2 bag of any other pasta of your choice)
1 stick Butter
4 chopped garlic cloves
1/2 cup (125 ml) Flour
1/2 cup (125 ml) white wine
1 can evaporated milk
4 cups (1L) milk
1 tablespoon (15 ml) paprika
2 tablespoons (30 ml) Dijon mustard
1/4 teaspoon (1 ml) cayenne pepper
8 ounces (227 grams) cheddar cheese, grated
8 ounces (227 grams) Monterrey jack cheese, grated
pinch of Salt & pepper
2 one-pound lobsters cooked and shelled or 4 3oz lobster tails
2 cups (500 ml) breadcrumbs

- cooking/prepping the lobster tails:
If the lobster tails are frozen, thaw them in the refrigerator for 8 to 10 hours. Uncooked tails have a mottled appearance with a green-blue-brown cast. To cook four 8-ounce tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 to 12 minutes or until shells turn bright red and the meat is tender when poked with a fork. For larger or smaller tails, adjust the cooking time as needed. Drain in a colander. easiest way to de-shell is cut open the belly rather then trying to cut through the shell.

making the mac and cheese:

Preheat oven to 350 degrees. Drop the pasta into boiling, salted water and cook until almost tender (about 12 minutes) Make sure the water tastes like a day at the beach, as the pasta will absorb it and become properly seasoned. The pasta should not be fully cooked; it should have just a touch of firmness when tasted. Drain well.

Melt the butter in a saucepan over medium heat, add garlic and cook for several minutes until it softens. Add the flour and stir with a wooden spoon until a smooth paste forms. Continue cooking for a few more minutes, in effect toasting the mixture and adding flavour to it. Slowly stir in the wine and continue mixing until smooth and then add both milks, mixing well again. Continue whisking until the mixture coats the back of a spoon. Add paprika, Dijon, cayenne, salt, pepper and cheeses and stir until melted.

Roughly chop lobster meat and add to the cheese mixture along with the pasta. Stir well to combine and season with salt and pepper. It's preferable to combine all the ingredients in a large pot to make sure you have enough room to mix it all in. Pour into a 9-inch by 13-inch ovenproof casserole or similar dish. Sprinkle with breadcrumbs and bake until the mixture is heated through and the breadcrumbs are golden brown, about 30 minutes.

let it cool for 5-10 minutes before eating as it will be scalding hot when it comes out of the oven.

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