This indulgent meal is packed with fresh Langoustine and all sorts of cheesy goodness. I used three types of cheese for this dish; Mild Cheddar, Gruyere and Manchego, all of which build this rich creamy sauce that will put you in a food coma for a few hours. Whilst I used whole milk you can swap out for semi skimmed, whatever works for you then do it.
Mac & Cheese is such a simple meal to make and we will have tried and tested recipes that work for us, for me it is all about the ingredients and the Langoustine bring take this meal to a whole new level.
Give it a go and let me know what you think.
Prep time: 10 minutes
Cooking time: less than 30 minutes
1 kilo fresh Langoustine
60g plain flour
3 tbsp unsalted butter
60g mild cheddar, grated
60g gruyere, grated
60g manchego, grated
1 pint whole milk
2 tsp smoked paprika
Fresh Chives, chopped
In a large pan of boiling salted water, cook your Langoustines in batches for 4-5 minutes. Place to one side to cool then remove the tail from the body, de shell and de vein the tail meat before popping it all in a bowl.
In a saucepan of boiling water, cook the macaroni for 8-10 minutes, drain and return to the pan.
Grate all of the cheese.
As the pasta cooks, make the cheese sauce by adding 3 tbsp unsalted butter and let it melt. Next, add the plain flour and whisk to form the roux. Gently pour in the milk and keep whisking then add your cheeses....DO NOT STOP WHISKING.
Remove the sauce from the heat and add the smoked paprika. Give it one final whisk and pour the sauce into the pasta then add your Langoustine tails.
Pour into dishes and top with a little bit of grated cheese (any will do) and breadcrumbs. Place under the grill until golden brown, remove then garnish with chopped chives.
Serve with sides of choice.