Omg, I super duper excited, Thanksgiving is tomorrow and I’m excited to get this lobster mac and cheese recipe out to you all. Who doesn’s love mac and cheese, I wanted to create a creamy mac and cheese recipe that anyone would love. My daughter Ava and my husband Michael are Mac n Cheese addicts, like I feel they would eat it everyday if they could. Ava usual likes the Annie’s organic mac and cheese, you know the one that has the powdered stuff haha, I mean I guess everyone grew up eating mac and cheese, that was like the stuff after school for me, outside of subway and my regular african food. I was lucky because everyone in my family loved cooking. We always had food at home, but if you didn’t have food ready, boxed mac and cheese like Kraft or even Ramen noodles was easy to make. Baked mac and cheese on the other hand is not easy, it takes practice, in fact I’ve tried making it different ways, and by far this is my favorite, with or without the lobster.
It took years for me to make mac n cheese this way. I used to bake it for long periods of time, and came to realized that it mad the mac and cheese too clumpy, you know like the ones you have to cut out. The flour and cheese coagulate (become solid) without creaminess when baked for a long time. Once you figure that part out you achieve creamy mac and cheese. My husband who is a Mac n Cheese Connoisseur gives it two thumbs up LOL. This recipe has two types of cheese, there is sharp white cheddar, sharp yellow cheddar and mozzarella, also no eggs, you only have to bake it for 5 or so minutes. It really takes no time to make. So to keep this short take a crack at it. Don’t forget to comment.