End of Summer Seafood Mac-n-Cheese

[gmc2003]

OMG That looks good!!

Tanks Eric

Chris... I've reread your post a few times... Looking for info on cooking the pan full of your so tasty looking concoction... Or was it ready after all the mixing ? No melting and browning the top ?

Appreciate it Keith, I do put it back into the oven covered for around 30 min. at 350*. With the seafood version I don't try to brown the top. If I'm doing just a plain mac-n-cheese or a meat based one then I will give it the broiler treatment until I get a brown top,

Chris

 

[gmc2003]

Nice! Ill take a pan of the mac n cheese and a plate of the pork nugs pls!

Thanks BED, MnC is just one of those dishes that everyone like.

Wow, thats the highest-end mac-N-cheese I think I've ever seen It takes some confidence in your recipe to spend that kind of money on a casserole, for sure. I rarely buy lobster for fear I'll screw it up! My wife would love that, she's the seafood, especially shrimp and scallop lover.

In your face!...anyone that says cheese doesn't belong with seafood!

Were the chicken nuggets cooked first or straight from the freezer

Appreciate it Ken. Yes it's on the expensive side, but well worth the cost, I'm pretty confident in my recipe. It's been an evolution to say the least. A lot of trial and errors along the way.

The nuggets are fully cooked coming out of the bag. I do thaw them enough to get a toothpick in them. I cook the pork nuggets until the bacon is cooked then I add the sauce and cheese.

Chris

 

[gmc2003]

Man I’d almost go to prison for a bowl!

Jim

Thanks Jim,

Chris

 

[gmc2003]

Thanks for the like doubles shooter

Chris

 

[gmc2003]

S Smoke-Chem BBQ Thanks for the like

Chris

 

[WstTxSmokes]

Well the end of summer is fast approaching, and we had a hankering for some seafood Mac.

The dish starts off with two lobsters. Both are just under 1.5 pounds. I had the store steam these for me. One less pot for me to wash.
View attachment 702969
Next its grating time. An 8oz block of smoked Gruyere Cheese, and about 14 oz of Cabot extra sharp cheddar.
View attachment 702970Fried up 8 slices of thick cut bacon. Then I cooked the scallops, and shrimp in the bacon juice. Total was a pound of each. The scallops were farm raised, and the shrimp were the 50/70 count wild from LA.
Bacon on the bottom, scallops in the middle(hidden) and shrimp on top.
View attachment 702971
Made a roux with a stick of butter and a cup of AP flour. Once thickened I added 4 cups of a warmed up combo of milk and half-n-half plus a couple twists of pepper. Stirring until I got a nice thick mixture. Then the noodles were added. One pound of small shells - cooked just before they reached al dente. After the seafood was gently folded into the mixture.
View attachment 702972
Can't forget about the lobster and bacon:
View attachment 702981
I made two pans one for us(the bigger one), and one for the kid and his family. Topped off the pans with a little cheddar.
View attachment 702982
and now it's chomping time - dinner is served.
View attachment 702990

Not too bad for old prison food. Thanks for hanging with me.

Chris

Edit: I added the cheese to the mixture before the noodles.

This looks so good! Thanks for posting this

 

[gmc2003]

This looks so good! Thanks for posting this

No problem and I appreciate the kind words WstTx.

Chris