Vegas Style Mac N Cheese With Grilled Lobster Recipes

MAC AND CHEESE GRILLED CHEESE WITH BACON TWO WAYS

Steps:

• Evenly spread the Easy Mac and Cheese in an 8-inch square baking dish. Cover the dish with plastic wrap and refrigerate until firm, about 1 hour. Cut the mac and cheese into 4 equal-size squares.
• Preheat a griddle over medium-low heat. Place each mac and cheese square on a slice of bread, top with 1 slice American cheese and 2 slices bacon. Top with a second piece of bread and griddle the sandwich until golden and warm, about 4 minutes per side. Repeat with the remaining ingredients. Serve.
• For the adults, toss the tomatoes in some hot sauce and add on top of the bacon before griddling your sandwich.
• Cook the macaroni in a large pot of boiling salted water to al dente and drain.
• Melt the butter in a medium saucepot over medium heat. Whisk in the flour and stir for a couple of minutes, making sure it's free of lumps and the flour taste is cooked out. Stir in the milk, bring to a simmer and cook over medium-low until thickened, about 5 minutes. Stir in the processed cheese and Cheddar until melted, add the hot sauce and fold in the macaroni. Sprinkle with salt and pepper.

VEGAS STYLE MAC 'N' CHEESE WITH GRILLED LOBSTER

Steps:

• In a heavy 6-quart saucepan over low heat, melt butter and add onions and garlic. Slowly sweat over low heat until translucent, about 5 minutes. Add flour, stirring to combine, and incorporate all dry ingredients, along with hot sauce. Stir until uniform. Slowly whisk in heavy cream. Raise heat to medium, add cheeses and stir constantly just until cheese is melted. Cook's Note: do not bring this mixture to a boil; the temperature shouldn't exceed 140 degrees F.
• Bring 2 gallons of salted water (you should be able to taste the salt, about 1/2 cup) to a boil in a 12-quart pot. Add macaroni; boil about 6 minutes, or until al dente. Strain, and immediately cool by rinsing with ice-cold water.
• Ten minutes before you want the mac on the table, in a very large nonstick pan, warm cheese sauce over medium-high heat, stirring constantly with a heat-resistant rubber spatula. Once cheese sauce comes to a simmer, add cold pasta and lobster meat. Return to a simmer, stirring constantly. Turn out warm noodles and sauce into large casserole dish, about 6-quart size. Cook's Note: For individual servings, separate noodles into 8 individual casserole dishes.
• Top generously with additional shredded Cheddar and bread crumb mixture. Smooth bread crumbs into an even layer over the pasta and pat down with fingers to form a loose crust. Place under broiler until crumbs are an even golden brown. Garnish with chopped parsley, and serve immediately.
• In a food processor, combine parsley, garlic, oil and salt. Split lobsters in half from the head down. Remove claws and cook for 5 minutes in boiling water. Remove parcooked claw and knuckle meat and marinate along with split tails in parsley mixture for 20 to 30 minutes. On a well oiled high heat grill, grill lobster tail meat down, along with claw and knuckle meat until charred slightly. Chop lobster meat into 1/2-inch cubes.
• In a medium bowl, mix all ingredients until combined. Set aside.