Tuesday, August 3, 2010

What’s going through the veins? Mac and Cheese.

Lobster and Smoked Pork Mac and cheese


Box of Premium Elbow Macaroni

½ pound smoked pork (smoked ham hock or smoked neck bone)

1 large Lobster tail.

½ pound Velveeta cheese

1 pound shredded sharp cheddar cheese

1 Kraft Mac and cheese flavor envelope

Salt and pepper to taste

1 teaspoon of minced garlic

½ cup of cream

2 tablespoons olive oil

2 tablespoons butter


Boil smoked pork until it’s falling off the bone, and very tender. Set aside.

Put Elbow macaroni in 2 quarts of water and boil for 6-7 minutes andante’. Drain, cool with ice and place in refrigerator.

Saute lobster tail meat in pan of with olive oil and garlic until just pink, till almost done. Chop in small pieces. Set aside. Save drippings.

Saute butter until melted. Reduce heat, add cream and add Kraft flavoring packet. Continue until mixture is emulsified. Set aside.

Mix the sauteed butter, cream flavoring mixture with macaroni.

Preheat oven to 400 degrees

Place a layer of macaroni in a cake pan.

Place a layer of smoked pork on top of the first layer macaroni.

Layer a generous amount of Velveeta and sharp cheddar on next.

Add another layer of macaroni. Pour drippings of lobster oil over macaroni.

Add another generous layer of Velveeta and cheddar on top of the macaroni.

Add lobster meat into cheese on top of macaroni.

Bake for 20 minutes.