Tony Stallone with Peapod (link: http://www.peapod.com/) came into our ABC7 studio kitchen to show us how to put a great twist on an old-time favorite: Lobster and Shrimp Mac 'n' Cheese!
Tony's Lobster'n Shrimp Mac'n Cheese
8 oz Cooked Pasta Cellantini, Cavattappi or Rigatoni work best
2 C Milk (room temperature or slightly warm)
4 T Butter (reserve 1T for bread crumbs)
4 T Flour
6 oz Gruyere Cheese grated
4 oz Extra Sharp Cheddar
1/4 t Fresh Nut meg
1/4 t Fresh Cracked Black Pepper
1/4 t Kosher Salt
12 oz Shrimp Peeled and Deveined raw cut in half (21 to 25 ct)
4 oz Lobster tail removed from shell and sliced
2 oz Prosciutto sliced
2/3 C Panko Bread Crumbs
Cook and drain pasta set aside.
In a large pot combine melt 3T of butter over low heat.
Add flour and stir making a slurry, stir with whisk, be careful to keep heat low so flour does not brown.
Still whisking add milk, whisk for 2 to 3 minutes until sauce thickens and is smooth.
Remove from heat and add cheese, whisk until smooth.
Now add seasonings combine.
Add pasta combine, then add shrimp and prosciutto, combine well.
Place the mixture in 2 individual gratin or oven safe pans.
Top with slices of lobster tail.
In a medium skillet melt 1T of butter (or little more), then add bread crumbs stir, coating the bread crumbs.
Sprinkle bread crumbs on top.
Bake dish for 20 to 25 minutes at 375 degrees or until the sauce is bubbly and brown on top.
Remove from oven let cool for 2 minutes and serve to your Sweetheart.