Tag: Kitchen

Mac and Cheese Clarkston Union Style

Great Mac and Cheese

If you haven’t seen the Mac and Cheese special that Kid Rock appears in on “Diners, Drive In’s and Dives“, then you’re in for a real treat!  The Clarkston Union has a Macaroni and Cheese recipe that will knock your socks off.  I’m talking about Classic Macaroni Pasta cooked with Creamy Layers of Cheddar Cheese, topped with Mozzarella, Bread Crumbs and then baked to perfection.  You end up with tender creamy pasta, Stretchy Cheese and a light layered Mozzarella crunch, from the bread crumbs, with every bite you sink your teeth into. And, If that doesn’t sound good enough, believe this… I figured out how to make it from a box!

Mac and Cheese from a Box

Personally I’ve never been a real big fan of the standard box recipe, but my kids sure love it, and if it’s on the menu when we dine out for something a little more exotic than what kid taste buds are ready for, then we order it.  I don’t know if you’re like me, though, anything my kids order, I usually try for myself.  Usually when it comes to kids meals in restaurants, especially Mac and Cheese, I’m rarely impressed.  And since Macaroni and Cheese is such a big deal for children, you would think that the recipe would be a little more perfected in restaurants by now.  I mean, don’t you think it’s sad that a box of Kraft or even the “Generic” brand has got your local Chefs beat?  Well not at Clarkston Union, and I’m going to show you how to take a regular box of Mac and Cheese and turn it into a Clarkston Union Style Macaroni.

Mac and Cheese Ingredients:

1 Box of Cooked Macaroni
1 tbsp Olive Oil
1/4 cup Chopped Onion (Optional)
1/4 cup of Butter
1/2 cup of Half and Half or Cream
1/4 tsp Nutmeg
1/4 tsp Black Pepper
1 Cheese packet
3 slices of Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
2 tbsp Bread Crumbs or Panko

Follow the Mac and Cheese box instructions to cook the Macaroni.  Strain, add the olive oil and stir it all together.  In a hot pan add the butter, then 1/4 cup (half) of the Half and Half or Cream (Also the onions if you’re using them).  Add the dry ingredients, Nutmeg and Pepper.  Bring to a boil and add a touch more of the cream just to calm the boil, then add the powdered cheese mix and then the Macaroni Pasta.  Stir while adding the rest of the Half and Half.  Be careful not to drown the pasta but be sure that it’s cream and not dried out when you are done stirring.  Remove from the heat and add enough Mac and Cheese to cover the bottom of an oven dish.  Add the Cheddar Cheese, then cover with the remaining Macaroni.  Add the Mozzarella Cheese and Panko, then Bake at 425 degrees in the center of the oven for 10 to 12 minutes.  Let the Mac and Cheese Cool for a few minutes then serve.

Lobster Ravioli Sauce

Lobster Ravioli SauceA very creamy Lobster Ravioli Sauce

Lobster Ravioli Sauce can be tricky. Good thing I’ve got a video making this sauce with My Borsellini recipe. I have always loved the sweet flavor that comes from a very thin evenly spread sauce like this one so I’ve incorporated the idea into a few recipes of my own.

My Lobster Ravioli Sauce is….

The only difference between my Borsellini recipe and my Lobster Ravioli Sauce recipe is this recipe calls for lobster; so it needs to be either added in with the mushrooms or swapped out and substituted all together. Also when it calls for the stock, use clam juice instead. The great thing about this dish is you can use different raviolis if you’d like that have just cheese or maybe even vegetables. The reason I say that is because that’s exactly what I did here. I cheated and bought a frozen 5 cheese ravioli bag from the grocery for six bucks that feeds 4. Why? First, I love cheese; mmm….Second, price;”Low budget wonder” remember….Third, raviolis can be tedious to make from scratch and I wanted to save time….And last but not least, Five, This really gives a good variety and accentuates the Lobster Ravioli Sauce! Here’s the video for the sauce and in the mean time, get boiling/ steaming those Lobster tails and claws cause you’re going to need the meat!

Lobster Ravioli Sauce Recipe

2 oz unsalted butter
1/2 tsp chopped or minced garlic
1 stock chopped shallots
1/2 tsp of minced anchovy paste, or 1 whole anchovy
1/2 cup clam juice
4 ounce chopped chunks of Lobster meat
2 ounces cognac (amaretto/cognac gives an extra almond flavor)
1 lemon juice squeeze (about 1 Tbsp)
10 ounces heavy cream
1 pinch of cayenne
2 tbsp of Parmesan Cheese

Make sure you babysit this recipe because you don’t want the bottom to burn. In order to keep that from happening you’re going to have to keep a constant stir in between ingredients. Use a medium high to high heat to keep it bubbling. I add small amounts of heavy cream to the boil just to cool it off and repeat. If you add all of it at once, the reduction for the sauce to thicken will seem like an eternity before it’s done. But if you do it right you’ll be enjoying one of life’s delicacies…choking down a few ravioli’s smothered in my Lobster Ravioli Sauce!