Creamy Cheesy Lobster Cavatappi Recipes

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CREAMY CHEESY LOBSTER CAVATAPPI



Creamy Cheesy Lobster Cavatappi image

This is Ina's variation on her Grown-Up Mac & Cheese (recipe #281825) and I have had it for a few years and decided to share it today, as I'm making it again this Sunday. Barefoot Contessa at www.housebeautiful.com/0907

Provided by Manami

Categories     One Dish Meal

Time 1h15m

Yield 6-8 individual serving gratin dishes, 6-8 serving(s)

Number Of Ingredients 14

kosher salt
vegetable oil
1 lb cavatappi pasta or 1 lb elbow macaroni
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
12 ounces gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar cheese, grated (2 cups)
4 ounces blue cheese, such as Roquefort, crumbled
1/2 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg
crushed red pepper flakes (optional)
1 1/2 lbs cooked lobster meat
1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

Steps:

  • Try Ina's variation on this dish with lobster!
  • Preheat the oven to 375ºF.
  • Drizzle oil into a large pot of boiling salted water.
  • Add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
  • Cook over low heat for 2 minutes, stirring with a whisk.
  • Still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
  • Off the heat, add the Gruyere, cheddar, Roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
  • Add the cooked macaroni and lobster and stir well.
  • Place the mixture in 6 to 8 individual gratin dishes.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
  • Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
  • Enjoy!

Nutrition Facts : Calories 1155.5, Fat 60, SaturatedFat 36.1, Cholesterol 261.4, Sodium 1282.3, Carbohydrate 80.8, Fiber 3.1, Sugar 2.4, Protein 71

CAVATAPPI WITH BASIL AND CHICKEN CREAM SAUCE



Cavatappi With Basil and Chicken Cream Sauce image

This is based off a red pepper cream sauce recipe, sans red pepper flakes. After I make that again (I haven't made it in awhile) I'll post it in its entirety. Actually, believe it or not, being the gourmand I am, I was craving the basil cream sauce from none other than Pizza Port at Disneyland. I will say, their basil cream sauce with cavatappi is fantastic! Truly so. Anyway, this recipe still needs some tweaking, but, as is, it's pretty good and will satisfy me tonight.

Provided by AGabbyChef

Categories     Cheese

Time 20m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

2 tablespoons butter (or butter substitute)
1 1/2 tablespoons flour (I used just over 2 tonight for an extra-creamy sauce)
1 cup milk
1 teaspoon salt (plus more to taste)
1/2 cup good parmigiano-reggiano cheese (good cheese can really make a difference, look for "Parma" on the rind if you buy it in a block)
1/4 teaspoon fresh ground black pepper (to taste)
2 -4 tablespoons freshly chopped basil
1 dash garlic powder
1/2 cup shredded roasted chicken (I buy the rotisserie chickens from the market. This step is optional.)
1 1/2 cups dried cavatappi pasta

Steps:

  • If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
  • Melt the butter.
  • Add flour and cook to make light roux.
  • Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
  • Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

Nutrition Facts : Calories 520.5, Fat 22.5, SaturatedFat 13.7, Cholesterol 62, Sodium 1647.1, Carbohydrate 58.4, Fiber 2.4, Sugar 1.2, Protein 20.7

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