The Cosmopolitan Cook, Ragan Oglesby, author or "The Single Girl's Guide to Great Cooking" is back with another delicious recipe. She made a New York strip steak, on top of lobster mac and cheese on the PIX11 Morning News. She shared her recipe below:
First let’s start GRILLING!
- “I am fearless in the kitchen. Cooking is a trial and error process.”
- Season steaks with salt and pepper.
- Allow the steaks to reach room temperature before placing on grill.
- In small bowl combine butter, garlic, pepper, and salt for basting.
- Grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling.
- Be sure to baste during the entire cooking time!
- Allow the steak to rest before cutting for a juicy steak.
- Simply remove the steak from the grill, place on a plate in a warm place for 3 to 5 minutes.
Now while that rests…lets move on to the mac and cheese!
- Preheat the oven to 350 degrees. Grease a 13 by 9-inch pan with butter.
- In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and set aside.
- In another large saucepan add 1 stick of butter over medium heat.
- Once the butter is melted, add shallots and garlic.
- Sauté until translucent
- “Do you smell that? What man doesn’t want to come home to this hardy home cooked meal after a long day of work.”
- Season with salt and pepper, to taste. Add flour and whisk, 3 to 4 minutes.
- Add white wine and continue whisking, about 2 minutes. Still whisking, slowly add cream and milk; cook for a minute or two more, until thickened and smooth.
- Add paprika, anchochile pepper and bay leaf. Remove pot from the heat, add the Parrano and Gruyere, 1 tablespoon salt, the pepper, and nutmeg.
- Once the sauce has thickened remove bay leaf.
- Add the cooked macaroni and lobster and stir well. Spoon mixture into prepared pan and sprinkle the top with panko bread crumbs.
- “This is the best. Creamy, Buttery and delicious”
- I love this recipe! It is one of my go-tos, because you can serve it individually, but it’s also WONDERFUL for a big group!