I prepared homemade pasta by mixing 100 grams of flour per egg and used my KitchenAid press to create large macaroni shapes. In a pot of water seasoned with about a tablespoon of Old Bay, I boiled lobster tails for 5 minutes, removed them, set them aside, and chopped the meat.Before boiling the pasta in the same seasoned water, I reserved a couple of ladles and infused it with saffron in a coffee cup. Once the pasta was cooked and drained, I used the same pot to create a brown butter sauce by melting butter and sautéing garlic.For the cheese sauce, I made a béchamel using Kraft yellow slices for their meltability and a blend of freshly shredded cheddar jack cheeses. To season, I added pepper, nutmeg, paprika, onion powder, and a couple of dashes of Louisiana hot sauce.I combined the cheese sauce with the cooked noodles and lobster meat, then topped the mixture with crushed cheddar jack Cheez-Its, hot chicharrones crushed into a powder, extra cheese, and baked it at 375°F for 12 minutes until the cheese melted and the top browned slightly.
by FunkyMonk_7