Red Island Homebarry Mac

Skip to main content Red Robin Red Robin. Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup.

• Red Island Home Barry Mackey

• Preparation Time20 mins
• DifficultyEasy

Ingredients

1/2 clove garlic, minced

190ml prepared or homemade mayonnaise

2 tbsp tomato ketchup

2 tsp sweet pickle relish

1/2 hard-cooked large egg, pushed through a sieve or finely chopped

Method

1) Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chilli sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.

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• Preparation Time10 mins
• Cooking Time35 mins
• Serves6
• DifficultyEasy

Ingredients

8 ounces macaroni

6 tablespoons salted butter, plus more for buttering the pan

2 lobster tails, meat removed and chopped into large chunks

2 cups whole milk

Salt and freshly ground black pepper

3/4 cup grated sharp Cheddar

4 ounces goat cheese (chevre)

Method

1. Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside.

2. Preheat the oven to 180°C. Butter a 9-by-13-inch pan generously.

3. Melt 2 tablespoons butter in a large skillet over medium-high heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside. Myths 2016rochester high school ms. frisby.

4. Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-and-half, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni.

5. Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 minutes.

Red Island Home Barry Mackey

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