Langostino Macaroni and Cheese is a nice twist on a classic southern comfort dish. It’s a favorite in my house, and at girl’s night with my friends. If you’ve never heard of langostino or squat lobster, they resemble mini lobsters and definitely have the same flavor profile. Anyway, Langostino Macaroni and Cheese is an easy dish to make, so let’s get to it…
What you will need…
12 oz bag of Langostino Tails (I use Trader Joe’s)
1- 8 oz bar of extra sharp cheddar cheese ; shredded
1- 8 oz bar of vermont sharp-white cheddar cheese; shredded
1- 8 oz bar of sharp cheddar cheese; shredded
1 lb of elbows noodles
stick of butter
1/2 cup flour
pint of half and half
Preheat oven to 375 degrees. Season langostino tails with Old Bay, garlic powder, and cayenne pepper, and sauté in olive oil. Set aside. Boil the elbows noodles to al dente, drain, and set aside.
Now it’s time to make the roux. Warm half and half in a small pot, making sure not to bring it to a boil. Melt the butter in a large pot (I use a dutch oven). Add the flour to the melted butter and whisk at a constant speed to avoid lumps. Add the warm half and half and continue whisking until your roux thickens. Now add the salt, pepper and shredded cheese, leaving about a cup of cheese for topping. Stir until the cheese melts.
Turn off the heat. Add the elbows noodles and langostino tails, and stir until everything is coated evenly.
Press the mixture into the pan to create an even surface for the toppings.
Top the mixture with the remaining cheese, and a generous amount of panko bread crumbs. Finish off the langostino macaroni and cheese with a light coating of smoked paprika, and bake covered for 25-30 minutes until bubbling and brown. Cool for 15 minutes to let the flavors settle, yet serve while still hot.
Feel free to be creative with this recipe. Use whatever types of cheese you like. Or even add a variety of seafood like shrimp and scallops. Enjoy!