There are few things that sound as decadent as lobster mac and cheese. This dish celebrates opposing flavors and textures. Savory mac and cheese balances with sweet lobster. Al dente pasta contrasts with the soft texture lobster provides. However, lobster’s high price point can put this luxury dish out of reach. Enter langostino tails: an ingredient that delivers the sweet, delicate flavor of lobster without the premium cost.
What is Langostino?
Langostino is a small, sweet crustacean that is popular to use in seafood dishes. It’s not actually a lobster, but delivers a similar flavor and texture that works beautifully in mac and cheese.
While it is gaining popularity, langostino is a still bit of a specialty item. I found my langostino at Aldi, where it came pre-cooked – all we had to do was thaw and rinse it before tossing it into our pasta. I’ve also heard that you can find it at Costco. It’s worth checking the frozen section of your store and grabbing an extra bag to keep on hand when you can get your hands on it.
The best part is that when you find langostino, it typically costs significantly less than lobster while providing a similar experience. It’s an increasingly popular ingredient in seafood dishes at restaurants; you might recognize it from the Red Lobster menu or in various taco dishes. Its affordability and sweet, lobster-like flavor make it an easy choice for many cooks.
The Perfect Combination of Cheeses
The key to amazing mac and cheese is choosing the right combination of cheeses. For this langostino mac and cheese recipe, I used Cabot Seriously Sharp cheddar (buy from Aldi on Instacart) and Parmesan (buy from Aldi on Instacart) to create a perfectly balanced sauce that complements the sweet langostino without overpowering it.
Cabot Seriously Sharp Cheddar serves as our opener cheese. It greets you with immediate cheesy flavor in each bite. This cheese melts beautifully into a cheese sauce while providing that classic mac and cheese flavor we all know and love.
Parmesan plays the role of closer cheese. Its nutty, savory flavor comes through later in the bite, providing a complex flavor profile that comes through at the end. Parmesan beautifully complements the cheddar and langostino flavors, creating a decadent, sophisticated mac and cheese experience.
Shellbow Pasta
Your pasta selection is just as important as what cheeses you choose to use in your mac and cheese. For this langostino mac and cheese, I used DeLallo Shellbows (buy on Instacart). These shell-shaped noodles are perfect for this recipe. Their curved shape holds plenty of sauce, making sure every bite is packed with flavor.
This pasta is bronze-cut, which creates a slightly rough surface on each piece of pasta. This helps the pasta cling to your sauce more, making it a great choice for flavorful mac and cheese. Additionally, the roughness provided from using bronze-cut pasta helps improve the texture of the dish while you eat it. Little details help elevate your pasta to a more decadent experience.
Seasoning Your Mac and Cheese
While most of the flavor in this dish comes from the langostino and cheese, the right seasonings make everything shine. A base of Better Than Bouillon (buy from Target on Instacart) is the primary salt in this dish and adds rich depth to the sauce. Minced garlic is a classic mac and cheese ingredient that adds another level of flavor, especially when sautéed in the butter for the roux.
I finished my mac and cheese with a dash of Trader Joe’s Cuban Style Citrusy Garlic Seasoning Blend. The citrus beautifully complements the langostino and ties the whole thing together.
Tips for Success
Take your time when making the roux!
After combining the butter, flour, and spices, add milk gradually. Whisk it together completely before adding more milk. This will help the sauce thicken quickly and avoid clumps.
Grate your Cheese
Pre-shredded cheese contains anti-caking agents to keep it from clumping together on the shelf. This keeps it from melting smoothly into your sauce. For the best mac and cheese experience, grate your own cheese before cooking.
Pro tip: Allow your cheese to come to room temperature. This will make it easier to grate and melt.
Salt your Pasta Water
As your pasta comes to a boil, add a ton of salt. The pasta will pick up the salty flavor and that will shine through in your mac and cheese.
Better than Bouillon adds another layer of saltiness to the dish. If you notice it needs a little more at the end of cooking, add salt gradually. A little goes a long way!
Let’s talk Heat
When you are ready to add the cheese, turn off the heat and add it a little bit at a time to prevent clumping. Do not heat your sauce while you add the cheese, or it could cause your cheese to separate, making the sauce gritty and unappealing.
Preparing the Langostino
Thaw your langostino completely, rinse, and pat it dry before adding to prevent excess water in your sauce. Since it’s pre-cooked, you just need to warm it through – overcooking will make it tough.
Let Everything Rest
When you combine the pasta and sauce, let your dish rest for 5 minutes. As everything mingles together, it will develop a more complex flavor. This is a great time to heat your langostino. The sauce may look a little thin at first, but it will thicken as it rests.
Add a Fork
This creamy langostino mac and cheese recipe proves that decadent meals don’t have to be complicated or expensive. Fresh grated cheese, quality pasta, and sweet langostino add little details that make all the difference. Whether you’re planning a special occasion or just want to elevate a comfy night in, this recipe delivers restaurant quality results right in your own kitchen.
Creamy Langostino Lobster Mac and Cheese Recipe
Equipment
- Cheese Grater
- Large Pot for Pasta
- Medium Saucepan for Sauce
- Whisk
- Colander/Pasta Strainer
- Measuring Cups and Spoons
- Large Spoon or Spatula for Stirring
Ingredients
- 16 oz Shellbow Pasta or other medium sized pasta
- 1/4 cup Salt
- 3 tbsp Butter
- 3 tbsp Flour
- 3 cups Whole Milk
- 1 tbsp Better Than Bouillon chicken flavor
- 1 tbsp Garlic pre-minced
- 4 oz Cabot Seriously Sharp or other extra sharp cheddar, grated fresh
- 4 oz Parmesan grated fresh
- Citrus Garlic Spice Trader Joe’s
- 12 oz Frozen Langostino thawed
Instructions
- Allow cheese to come to room temperature and grate fresh.
- Prepare the pasta according to package directions in well-salted water. Drain and set aside.
- Thaw the langostino lobster according to package directions. Set aside.
Prepare the Sauce
- Pre heat your milk in the microwave for 45 seconds – just enough to take the chill out of it. It should be warm, but not hot.
- Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
- Sauté garlic in the butter until fragrant.
- Mix in flour and cook this mixture for a minute while stirring constantly.
- Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined.
- Once all of the milk is added, add Better Than Bouillon and cook for a few minutes while whisking this mixture. Do not let it boil.
- You will feel the sauce start to thicken. It’s ready for cheese when you rub a small amount between your fingers and it feels silky.
- Remove from heat and stir in your cheese until it’s melted and mixed into the sauce.
- Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little more salt to bring out the flavor.
- Combine the pasta and sauce. Let it sit for 5 minutes.
Plate your mac and cheese
- Give your pasta a good stir and layer with langostino and a dash of citrus garlic spice.
Notes
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, pop it in the microwave for 1-2 minutes, stirring at 30-second intervals until heated through. For best results, remove the langostino before reheating and add it back to your warm mac and cheese to prevent overcooking.
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October 30, 2024 at 8:56 pm