Langostino Mac & Cheese with Crispy Bacon and Chives
Langostino mac and cheese is a delicious way to make your favorite comfort extra special.
Servings: 9 people
Calories: 383kcal
Equipment
Ingredients
- 1 lb. elbow macaroni cooked according to package instructions
- 5 TB. unsalted butter
- 4 TB. AP flour
- 2 C. whole milk
- 1 C. Half & Half
- 3/4 tsp. dry mustard
- 1 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 2 C. shredded Cheddar cheese + 1/2 cup for sprinkling on top
- 1 1/2 C. langostinos cooked
- 1 C. cooked bacon chopped
- 2 TB. chives chopped, optional
- 1/4 C. seasoned breadcrumbs
- 1 TB butter melted
Instructions
- Preheat oven to 375°F.
- In a small pot, combine milk and half & half. Heat until warm, cover and set aside.
- In a large saucepot, melt butter over low heat. Add flour and whisk to combine. Turn heat up to medium and whisk roux for 2 -3 minutes.
- Add milk mixture and whisk to combine. Using a rubber spatula, go around the edges of your pan to make sure all of the flour gets incorporated.
- Add dry mustard, salt and pepper. Continue whisking frequently until sauce has thickened, about 5 minutes, and is smooth and uniform. Add cheese and give it a good stir.
- Add cooked macaroni, bacon and langostinos to the cheese sauce. Stir to combine.
- Pour into glass baking dish.
- Stir together 1 TB melted butter, breadcrumbs and remaining cheddar.
- Sprinkle over macaroni and bake for approximately 15 minutes, until bubbly and browned on top. (You can also use the broiler - just watch it carefully)
- Top with chopped chives, if desired.
- Remove from oven and let it rest for 5 minutes before serving.
Notes
Langostinos are most often sold frozen, already cooked.
Nutrition
Serving: 1/9 th of pan | Calories: 383kcal | Carbohydrates: 25g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 797mg | Fiber: 1g | Sugar: 4g