Does this belong at a cookout?

[WinterBorn]

Mac and Cheese??

I thought only these things below were acceptable side dishes at a cookout in the summer

Cole slaw
Macaroni salad
potato sald

Its funny, you started out asking a question, and then argued with people's answers.

Want proof that mac & cheese belongs? Go to a BBQ joint. Most serve mac & cheese. It goes great with BBQ.

 

[featherlite]

We stopped at a restaurant recently where all the menu choices were really bizarre combinations of food.
... love those kind of places.
It was some gooood food.

 

[Skull Pilot]

We stopped at a restaurant recently where all the menu choices were really bizarre combinations of food.
... love those kind of places.
It was some gooood food.

Sometimes though fusion is simply confusion

 

[featherlite]

We stopped at a restaurant recently where all the menu choices were really bizarre combinations of food.
... love those kind of places.
It was some gooood food.

Sometimes though fusion is simply confusion

...if I cooked things like this it would be confusion. lol
This place was really good. Seriously...all their meals were well thought out and tasted delish.

 

[JOSweetHeart]

If its what you want to eat, then yes, it belongs at a cookout.

God bless you always!!!

Holly

 

[fbj]

Hell yeah mac and cheese goes with everything

and the possibilities are endless.

Try using smoked Gouda and really sharp cheddar for the cheese and then top with chopped pancetta

I am assuming you are making it from scratch not out of a box

Mac and cheese is connected to Thanksgiving and Christmas

why limit a delicious dish to just 2 days a year?

I make a lobster mac and cheese that is to die for

Because I never seen mac and cheese at a cookout

Only macaroni salad and potato salad

Get out of the rut and try something new, man.

I agree in fact a team of psychiatrists is in order with that one.

You want to sit on my dick don't you?

 

[WinterBorn]

Mac and cheese is connected to Thanksgiving and Christmas

why limit a delicious dish to just 2 days a year?

I make a lobster mac and cheese that is to die for

Because I never seen mac and cheese at a cookout

Only macaroni salad and potato salad

Get out of the rut and try something new, man.

I agree in fact a team of psychiatrists is in order with that one.

You want to sit on my dick don't you?

Nothing like a mature, well-thought out response. Thanks for proving some people right.

 

[Sarah G]

why limit a delicious dish to just 2 days a year?

I make a lobster mac and cheese that is to die for

Because I never seen mac and cheese at a cookout

Only macaroni salad and potato salad

Get out of the rut and try something new, man.

I agree in fact a team of psychiatrists is in order with that one.

You want to sit on my dick don't you?

Nothing like a mature, well-thought out response. Thanks for proving some people right.

Keep a safe distance from him. Seriously.

 

[WinterBorn]

Because I never seen mac and cheese at a cookout

Only macaroni salad and potato salad

Get out of the rut and try something new, man.

I agree in fact a team of psychiatrists is in order with that one.

You want to sit on my dick don't you?

Nothing like a mature, well-thought out response. Thanks for proving some people right.

Keep a safe distance from him. Seriously.

Luckily he isn't contagious via the internet.

 

[Mr. H.]

The local BBQ joint serves smoked mac n cheese.
Yeah, they put it in their smoker.

 

[Missourian]

Mac and Cheese??

I thought only these things below were acceptable side dishes at a cookout in the summer

Cole slaw
Macaroni salad
potato sald

Hell yeah mac and cheese goes with everything

and the possibilities are endless.

Try using smoked Gouda and really sharp cheddar for the cheese and then top with chopped pancetta

I am assuming you are making it from scratch not out of a box

Mac and cheese is connected to Thanksgiving and Christmas

why limit a delicious dish to just 2 days a year?

I make a lobster mac and cheese that is to die for

Lobster mac & cheese?? Now THAT sounds tasty!!

It's killer.

You can also go completely over the top and add crab and shrimp

Any chance of getting a recipe?

 

[Skull Pilot]

Hell yeah mac and cheese goes with everything

and the possibilities are endless.

Try using smoked Gouda and really sharp cheddar for the cheese and then top with chopped pancetta

I am assuming you are making it from scratch not out of a box

Mac and cheese is connected to Thanksgiving and Christmas

why limit a delicious dish to just 2 days a year?

I make a lobster mac and cheese that is to die for

Lobster mac & cheese?? Now THAT sounds tasty!!

It's killer.

You can also go completely over the top and add crab and shrimp

Any chance of getting a recipe?

Yeah I have it here somewhere

I'll get back to you

 

[Skull Pilot]

Mac and cheese is connected to Thanksgiving and Christmas

why limit a delicious dish to just 2 days a year?

I make a lobster mac and cheese that is to die for

Lobster mac & cheese?? Now THAT sounds tasty!!

It's killer.

You can also go completely over the top and add crab and shrimp

Any chance of getting a recipe?

Yeah I have it here somewhere

I'll get back to you

OK I found it

I don't remember where I got this recipe I use Gruyere and fontina cheeses to make it just a little more decadent t

Ingredients

• 1 1 3/4- to 2-pound live lobster

• 2 tablespoons olive oil, divided
• 12 large shrimp, peeled, deveined, shells reserved
• 1 cup chopped onion
• 3/4 cup chopped peeled carrots
• 3/4 cup chopped celery
• 2 garlic cloves, peeled, flattened
• 1 Turkish bay leaf
• 1 tablespoon tomato paste
• 1/4 cup Cognac or brandy
• 3 cups water

• 4 tablespoons (1/2 stick) butter, divided
• 2 tablespoons all purpose flour
• 1 cup whipping cream
• 1 1/2 cups grated Fontina cheese (about 6 ounces)

• 8 ounces shell or gemelli pasta
• 6 ounces fresh crabmeat, picked over
• 2 tablespoons chopped fresh chives

Preparation
Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.

Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.

Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

 

[Missourian]

Yeah I have it here somewhere

I'll get back to you

Thanks Skull.

 

[WinterBorn]

Thanks!! I'll have to make this soon!

 

[Missourian]

OK I found it

I don't remember where I got this recipe I use Gruyere and fontina cheeses to make it just a little more decadent t

Ingredients

• 1 1 3/4- to 2-pound live lobster

• 2 tablespoons olive oil, divided
• 12 large shrimp, peeled, deveined, shells reserved
• 1 cup chopped onion
• 3/4 cup chopped peeled carrots
• 3/4 cup chopped celery
• 2 garlic cloves, peeled, flattened
• 1 Turkish bay leaf
• 1 tablespoon tomato paste
• 1/4 cup Cognac or brandy
• 3 cups water

• 4 tablespoons (1/2 stick) butter, divided
• 2 tablespoons all purpose flour
• 1 cup whipping cream
• 1 1/2 cups grated Fontina cheese (about 6 ounces)

• 8 ounces shell or gemelli pasta
• 6 ounces fresh crabmeat, picked over
• 2 tablespoons chopped fresh chives

Preparation
Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.

Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.

Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

Mmm...that just sounds delicious. Next time I go into the city, I am going to get the fresh lobster to make this.

Thank you for the recipe.