With the weather being so hot and cold, with one day being 70 degrees and the next in the 30s, Tesla has been having some trouble adjusting. He's been loving sitting by the sliding glass door with only the screen there, so he can hear all the birds chirping, the leaves rustling, and he can see and "chase" all the little critters that cross his path on our patio. Since the past few days we haven't been able to have it open, it's been like he's a girl kitty in heat, howling at the door all the time to get out. With all the noise he's been making, I'm surprised our neighbors haven't complained yet. I keep mentioning to Alex that we should get another kitty so Tesla has a friend; with our busy schedules, it's hard to give Tesla all the attention he needs when he doesn't have his window to occupy him. I'm on the hunt, but I'm still not sure whether or not another kitty would be the best idea.. what do you all think?
Kerrygold's Dubliner cheese for this, which made a lovely rounded cheese flavor with just the right amount of nuttiness and sharpness. The Dubliner cheese had the flavors of parmesan, cheddar, and swiss, so if you don't have that, you can easily use any of those cheeses for this dish! The sauce tasted surprisingly similar to Stouffer's, from what I can remember of it, although it's been so long that I may be completely off with that, haha. It's definitely a much less processed sauce, anyway, than Stouffer's! :P
Lobster Mac & Cheese
adapted from Everyday Occasions
7 oz. lobster meat, cooked
1/2 pound Conchiglie pasta (shells)
1/2 pound whole wheat elbow pasta
2 T sea salt
For the sauce:
2 cups milk
2 1/2 T butter
1/4 cup white whole wheat flour
8 oz. sharp white cheddar, shredded
7 oz. Dubliner cheese, shredded
1/4 t black pepper
1/4 t sea salt
For the topping:
3/4 cup bread crumbs (from about 2 slices bread)
1 T butter
In a large pot, boil water, and add in the sea salt. Cook the pasta for about 7-8 minutes, and drain. Cut the lobster into 1/2" pieces; set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and allow to cook for about a minute while stirring. Stir in the milk. Continue cooking for about 5 minutes, until it has thickened, stirring often.
Remove from the heat, and stir in the shredded cheese until fully melted. Stir in the pasta until well coated, and then add the lobster and stir. Season with salt and pepper.
Pulse two slices of bread in a food processor until it makes fine crumbs. Melt the tablespoon of butter and toss in the breadcrumbs.
Place the macaroni into a large casserole (or several individual oven-proof bowls), and sprinkle with breadcrumbs. Broil for about a minute, until the bread crumbs are browned. Serve and enjoy!