"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Can you guys believe it’s one week until Christmas?! I was debating on what recipe to share this week what with the big day just around the corner. We’re going to be bad and go the decadent route, methinks… I was watching Food Network the other day and saw something about lobster macaroni and cheese – be still my heart! It sounded like a dream. Only problem is that lobster is darn expensive. So I decided to go with some delicious Baja prawns instead. They’re like baby lobsters (16 – 20 per pound)! My gluten-free amigos can go with gluten-free pastas, flour, and such to make this work for them, and my vegetarian amigos can eat this without the prawns because it’s still that good. So this entrée isn’t my most health-conscious meal but if you’re looking to indulge a bit over Christmas weekend, I highly recommend!
What you need:
What you do:
Heat the oven to 400 degrees Fahrenheit.
In a medium saucepan bring water, a Tbsp of butter, and sea salt to a boil. Add pasta and cook to al dente (flexible yet firm).
In a skillet over medium low heat, combine the rest of the butter and the flour. Whisk until well-mixed and allow to thicken. Slowly pour in milk and whisk in. Add cheeses slowly but leave some of the shredded cheese aside (just enough to sprinkle over top). Let simmer until you get a thick saucy consistency. Add more milk to water it down or more flour to thicken it up if needed.
By now the pasta should be done. Dump pasta into a colander to drain out the hot water. Return pasta to the saucepan (do not rinse the pasta). Combine pasta and cheese sauce in the saucepan. Add in prawns and mix well.
Transfer the pasta mixture to a 13×9 glass baking dish and spread evenly. Sprinkle the top with cayenne pepper, bread crumbs, and the remainder of the shredded cheese.
Place in the oven and bake for 20 minutes. The cheese on top should turn a golden brown.
Dish into bowls and garnish with cherry tomatoes. Enjoy!