Lobster Mac 'n Cheese with Vodka Sauce

We were craving Lobster Mac 'n Cheese a while back, when on vacation to Southern Cal. & Disneyland! Do you think we could find this meal??? No!!! So...when we came home...I started cooking! And it was Good!

 Lobster Mac 'n Cheese with Vodka Sauce
NeeCee @PineCreekStyle

Ingredients:

• 1 box of corkscrew or elbow pasta
• dash of salt
• splash of olive oil
• water for boiling pasta
• 1 cup of whipping cream
• 6 tablespoons of butter, sliced
• 3 cups of Gruyere Cheese, grated
• 2 cups of Cheddar Cheese, grated
• 1/2 teaspoon nutmeg
• 1/2 teaspoon black pepper
• 1 jar of Cheddar Cheese Sauce/Dip (in the Chip & Dip isle)
• 1 small onion, chopped and saute'
• 1 tablespoon, diced garlic
• 1/2 cup of Vodka, **Optional 
• 1 to 1 1/2 pounds of cooked Lobster 
• 3/4 cup of Panko crumbs with Pine Creek Seasoning (see recipe) or garlic pepper 

Direction:

Preheat the oven to 250 degrees

Boil Pasta in water with a heavy dash of salt & a splash of olive oil. Cook and drain.

Place cooked pasta back into the stock pot, add 4 tablespoons of butter to the pot. Stir in the whipping cream and grated cheeses. Stir gently to blend over a low heat. In a bowl, mix together the cheese sauce, nutmeg, pepper, garlic and Vodka. Blend well and pour the cheese mixture into the hot cheese and pasta. Stir well to blend.

In a small fry pan, sauté' the chopped onion in 2 tablespoons of butter. When lightly browned, fold into the pasta & cheese.

Next fold in the cooked Lobster and stir. Place the Lobster Mac 'n Cheese into a large prepared baking pan (or small single serving casserole pans), sprinkle panko across the top, and season with garlic pepper or Pine Creek seasoning. Bake in the oven at 250 degrees for 30-35 minutes and serve!

**If you like, reserve some cooked Lobster ( and/or chives for color) to use on top as garnish.

Mmmm, so Yummy....Just typing out the recipe makes me want to go cook another batch! BYE, for now, Hello... kitchen!!!
Serving Dinner with Gourmet Style...

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Sausage & Artichoke Heart Spaghetti...

This spaghetti has a little twist to the fixings....and a lot of flavor to the taste.

Spaghetti Recipe

Sausage & Artichoke Heart

Ingredients:
Spaghetti, 1 box
Italian Artichoke Cooking Sauce, (mine was a cream in style & color)
Enough Chicken Broth. to cook the pasta
Fresh Mushrooms, 1 package, washed & sliced
1-2 tablespoons of butter to sauté' the mushrooms
Season to Taste (the mushrooms) with Garlic pepper seasoning (recipe here)
Garlic & cheese sausages,1 package,  sliced & grilled
1 can of water packed artichoke hearts, drained & trimmed
Green Onions, 2-3 stalks, wash & sliced
Prepare all ingredients and place in the crock pot on low to medium
See below for more detailed instructions
Garnish finished Spaghetti with a Parmesan Cheese Crisp (recipe here)
Enjoy.....XO, NeeCee

1. I cooked the spaghetti in chicken broth on top the stove. Just long enough to soften and partially cook the pasta. Break the pasta into thirds or at least half. I covered the pasta with the chicken broth, just to cover, then let it simmer.

When soft, I transferred it all (yes, the broth too) into a crock pot.

Then I added the Artichoke Sauce from Italy. Putting the crock pot heat on low. 

 2. Saute' the mushrooms in butter, garlic and season with garlic pepper.

Brown and add to the crock. "Love the flavor it adds to the dish".

3. On another pan...brown your (fully cooked) sausages, cool and slice in half lengthwise. Next, slice the sausage into thin half moon pieces.

 (*I used Garlic & Gruyere cheese sausage).

 Add to the crock and stir.

     4. Drain, trim and cut additional artichoke hearts that have been packed in water. Also wash and slice 2-3 green onions.

Add to the crock, stir to blend.

I made this about 2:00pm, simmering on medium heat until we ate at 6:00 o'clock that night. 

 The finishing touches were freshly grated parmesan cheese and some cheese crisp

 This Spaghetti was delicious....Glad we have enough for leftovers!

Enjoy with Style...

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