Creamy Curry Cheese and Macaroni With Langostino Tails and Black Truffle Oil
Total Steps
16
Ingredients
19
Tools Needed
15
Ingredients
- 12 ounces Trader Joe’s frozen langostino tails
- 6 ounces fontina cheese
- 6 ounces cheddar cheese
- heavy cream
- 2 tablespoons butter
- 1 white onion
- 1 tablespoon flour
- grated nutmeg
- dash chili curry powder
- 2 cups uncooked fusili pasta
- 1/2 cup panko bread crumbs
- fresh grated parmesan cheese
- fresh arugula
- excellent extra virgin olive oil
- high quality white balsamic vinegar
- sea salt
- cracked black pepper
- black truffle oil
- kumato tomato
Instructions
Step 1
Defrost, rinse, and drain 12 ounces of Trader Joe’s frozen langostino tails over a screen set over a bowl to separate liquids from the meat.
Step 2
Melt one tablespoon of butter over medium-high heat in a wok (or suitable pan) until it just begins to brown.
Step 3
Add 1/2 cup panko breadcrumbs to the hot butter and toss in the wok.
Step 4
Toast the breadcrumbs uniformly, then remove them from the pan and set aside on parchment paper. Season with salt and pepper.
Step 5
Shred 6 ounces of fontina cheese and 6 ounces of mild Wisconsin cheddar onto a plate.
Step 6
Mince 1/2 of a white onion (about 1/2 cup).
Step 7
Sweat and soften the minced onion in one tablespoon of sizzling melted butter until tender, but not browned.
Step 8
Add one tablespoon of flour to the sizzling butter and stir well to make a roux.
Step 9
Add heavy cream to the roux and bring to a simmer to thicken over medium heat, stirring well. (Pasta should be cooking on a back burner).
Step 10
Meanwhile, add the shredded cheeses into the simmering sauce.
Step 11
Briskly whisk the sauce over medium heat to melt and blend the cheese.
Step 12
Add the just slightly undercooked pasta to the cheese sauce and blend well. Then add the drained langostino tails, mixing well and simmering until heated through.
Step 13
Spoon the sauce, seafood, and noodles into buttered 8oz ramekins. Sprinkle a healthy portion of the toasted breadcrumbs over the top of each dish, then place in a 350°F oven to bake.
Step 14
For the last five minutes of baking, place a cookie sheet lined with parchment paper and mounded with fresh shredded parmesan cheese into the oven to make cheesy croutons for a side salad.
Step 15
Prepare a simple side salad with fresh arugula, the remaining thinly sliced white onion, salted kumato tomato, excellent extra virgin olive oil, and high quality white balsamic vinegar.
Step 16
Right before serving, dribble black truffle oil over the top of the bubbling baked crispy topped macaroni and cheese. Serve with the fresh salad topped with a wafery salty savory parmesan cracker.