Lobster Macaroni and Cheese because it’s my Blogiversary!

Lobster Macaroni and Cheese

My how time flies……

In the past three years, I left a comfortable job and moved to a brand new city. My family has welcomed a few new additions and have had our share of ups and downs. I’ve celebrated milestones with friends and loved ones and have stumbled upon great adventures.

And of course, three years ago I started this blog.

Lobster Macaroni and Cheese

I can hardly believe how a quick decision one “wine-induced” night has catapulted me into a wonderful world of food and self-exploration.

Lobster Macaroni and Cheese

This experience has introduced me to the food blogging community—a group of folks who are so supportive and generous. And I have been extended wonderful projects to participate in–which I still find so mind boggling! Not too shabby for this home cook :)

Lobster Macaroni and Cheese

After three years, I am still so grateful. Thanks to my loved ones who serve as my steady food testers and inspiration.

And Thanks to you All for your continued support of The Culinary Chronicles. I promise, there’s a lot more to come.

ps. To celebrate, try out my Lobster Macaroni and Cheese. Comforting and a bit decadent…just how I like my food.

Happy Foodventures!

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Lobster Macaroni and Cheese
Serves 6

Ingredients:

¾ Pound Elbow Pasta
2½ Cups Whole Milk
2 Tablespoons Vegetable Oil
4 Tablespoons Unsalted Butter
4 Tablespoons All Purpose Flour
2 Cups Gruyere Cheese, shredded
1 Cup Sharp Cheddar Cheese, shredded
1 Cup Fontina Cheese, cubed
½ Teaspoon Crushed Red Pepper Flakes
1/8 Teaspoon Freshly Grated Nutmeg
Kosher Salt, to taste
Black Pepper, to taste
10 Ounces Cooked Lobster Meat, tail and claw
½ Cup Toasted Panko Breadcrumbs
¼ Cup Parmesan Cheese, finely grated
2 Tablespoons Olive Oil
2 Tablespoon Fresh Chives, diced

Bring a large pot of water to boil. Heavily salt the water and cook the pasta for 8-10 minutes until it is just shy of al dente. Drain well and set aside.

In a small saucepan, add the milk and bring to a slow simmer.

Meanwhile, in a large pot, melt the butter and vegetable oil together over medium-low heat. Sprinkle in the flour and whisk for about 2-3 minutes to allow the flour to cook. Whisk in the hot milk and continue to stir until the sauce thickens. Remove the pot from heat and add in the Gruyere, Cheddar Cheese and Fontina. Stir until the cheeses have melted and then add in the red pepper flakes, nutmeg, kosher salt and black pepper. Add in the pasta and lobster and stir until thoroughly combined. Pour the mixture into a greased 9×9 inch baking dish. Sprinkle the top with Panko and Parmesan Cheese. Drizzle the olive oil over the top and bake in a 400 degree F oven for 25-30 minutes until the top is golden brown. Remove from the oven and sprinkle the chives over the baked dish.

Cheddar Cheese Drop Biscuits…REDEMPTION!

Cheddar Cheese Drop Biscuits

Man, oh man… You’re going to really want to make these. For real.

Some of you may recall a few months ago when I tried to make a knockoff of Red Lobster’s Cheddar Biscuits. They were good—but not great. And lucky for everyone, this gal was determined to find a better version. I was on a mission. And Hallelujah! I’ve found it!

Thanks to a little tweaking and edits to Cooks Illustrated Drop Biscuits, I am happy to share these little goodies with you all. Cheesy, flavorful and super easy to make. And since they’re “drop biscuits”, you don’t have to mess around with rolling out the dough.

I’m a happy camper! In fact, I’ve got to show you them again. Just indulge me, okay?

Cheddar Cheese Drop Biscuits

And of course, these would be fabulous for any upcoming holiday festivities. :)

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Cheddar Cheese Drop Biscuits
Adapted from Cooks Illustrated
Makes approximately 12 biscuits

Ingredients:

2 Cups Unbleached All-Purpose Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Sugar
¾ Teaspoon Table Salt
½ Tablespoon Garlic Powder, plus 1 teaspoon to be added to the 2 tbsp melted butter for brushing biscuits
1 Cup Cold Buttermilk
1 Cup Shredded Cheddar Cheese
2 Tablespoons Chopped Chives (or scallions)
8 Tablespoons Unsalted Butter, melted and cooled slightly, plus 2 tablespoons melted butter for brushing biscuits

Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, baking soda, sugar, garlic powder and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Fold in cheese and chives. Using greased ¼ cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2¼  inches in diameter and 1¼ inches high). Repeat with remaining batter, spacing biscuits about 1½  inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

Brush biscuit tops with a mixture of the remaining 2 tablespoons melted butter & 1 teaspoon garlic powder. Transfer to wire rack and let cool 5 minutes before serving.

Red Lobster’s Cheddar Biscuits….(Kind Of)

Carbohydrates, bread in particular, are easily one of my greatest vices. I’m totally a CARBOHOLIC! I’m typically one of those people at restaurants that fill themselves silly with complimentary bread that by the time my entrée arrives, I’m already full! And one American chain restaurant has the tastiest complimentary bread….Red Lobster’s Cheddar Cheese Biscuits ®. SOOOO GOOD!

So when I came across their “top secret” recipe on ABC News’ website, I HAD to give them a try! By using Bisquick baking mix ®, it was SUPER easy and can be made in any home within a few minutes.

After pulling these golden beauties from the oven, I quickly pulled one apart and popped it into my mouth. Was it good? Sure! Dense…crumbly….cheesey. Did it taste like Red Lobster’s Cheddar Biscuits ®? Eh….not really. Yes, it was a nice biscuit but something was missing that I couldn’t put my finger on it. I did add chopped scallions to the batter for a nice onion flavor but I think if I try this again, I’ll substitute the regular whole milk for buttermilk. The extra creaminess and tang that buttermilk has may be the trick.

Still—we enjoyed them, especially with our BBQ! And although they weren’t like Red Lobster’s ®, it was still tasty!

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Red Lobster’s Cheddar Biscuits ®
Makes 12 Biscuits
From ABC News

Ingredients:

2½ Cups Bisquick Baking Mix
¾ Cup Cold Whole Milk
4 Tablespoons Cold Butter
¼ Teaspoon Garlic Powder
2 Scallions, chopped
1 Heaping Cup Grated Cheddar Cheese

Brush on Top:
2 Tablespoons Butter, melted
¼ Teaspoon Dried Parsley Flakes
½ Teaspoon Garlic Powder
Pinch salt

Preheat your oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, scallions and ¼ teaspoon garlic. Mix by hand until combined, but don’t over mix.

Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.