So like Mac and Cheese. Everyone makes it. But there’s about a million and one ways to make this one dish that’s essentially just cheese and noodles. Your grandma makes it better than mine, and my mom does it this way, while your aunty does it that. Oh hell. Today we are making it the million and one way which is the Looli way. I like it creamy but hold the grease, and cheesy but hold the stiffness. And we can’t forget flavorful. This Mac is like impress your spouse with a sizzling pan or bring to the family barbecue. Wherever it goes, it’s getting ATE.
Ingredients
- 1 LB Box macaroni elbows
- 3 Wild caught salmonfilets
- 1 LB Shrimp
- 1/4 Cup Garlic butter
- 1/4 Cup Flour
- 3 Cup Unsweetened coconut milk
- 3 Cup Sharp cheddar
- 1 Cup 4-cheese Mix
- 6 Slices muenster cheese
- 1/4 Red bell pepper
- 1/4 Green bell pepper
- 1 Tsp Salt
- 1 Tsp Complete seasoning
- 1/4 Tsp Paprika
- 4 tbsp Sour Cream
- 2 Cup Sharp cheddar
- 1/8th Cup Panko breadcrumbs
- Chopped parsley (garnish)
- Paprika (garnish)
Instructions
- Boil water and cook our macaroni. Season salmon and shrimp with salt to taste, cook both in the SAME pan on medium high, then set aside.
- The pan should be stained with the residue from the seafood, known as fond. If the meat keeps springing water, on time to pour it out because you want that meat fond! Use that same pan to create the cheese sauce.
- Create a roux by adding butter to the pot to begin lifting the fond (HAHA! I’m becoming fond of the word fond. Once melted, add flour and whisk till incorporated. Then add coconut milk, giving you a creamy mixture.
- Once the milk begins to simmer, GRADUALLY add 3 Cups of sharp Cheddar, 1 cup of the 4 Cheese mix, and 6 slices of Muenster cheese with the stove on low heat. Take time with the sauce ... sprinkle ... mix ...sprinkle ...mix.
- Add your peppers then season with salt and complete seasoning, and parsley. If the mix gets too thick, add more milk to loosen it.
- Finally, add your macaroni, 4 Tbsp of Sour Cream, and seafood mix and then put the food in a baking dish. Top with the two cups of sharp cheddar, breadcrumbs and chopped parsley. Sprinkle paprika over the top for a dash of color. Bake for 15-20 minutes at 350 F until golden brown.