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Creamy Curry Cheese and Macaroni With Langostino Tails and Black Truffle Oil

 
One serving costs about $13.48 One serving costs about $13.48 One serving costs about $13.48

$13.48 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 pescetarian,pescatarian side dish,lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:21%

Spoonacular Score: 21%

 

Creamy Curry Cheese and Macaroni With Langostino Tails and Black Truffle Oil is an Indian main course. Watching your figure? This pescatarian recipe has 2436 calories, 138g of protein, and 143g of fat per serving. For $13.48 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 1. 3 people found this recipe to be scrumptious and satisfying. Head to the store and pick up flour, an evoo, cheddar cheese, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. Similar recipes are Bacon and Truffle Oil Macaroni and Cheese, New York Strip Steak with Tri-Berry Relish, Crispy Onion Strings and Baked Macaroni and Cheese with Prosciutto and Truffle Oil, and Vegan creamy pasta with butternut and truffle oil.

Indian can be paired with Riesling, Gruener Veltliner, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Dr. Thanisch Bernkasteler Badstube Kabinett Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Dr. Thanisch Bernkasteler Badstube Kabinett Riesling

The wine shows a pronounced bouquet of very ripe red and yellow fruits with exotic and slightly spicy notes with well-integrated acidity. The slatey minerality so typical of the Mosel adds further complexity.

» Get this wine on Wine.com

Ingredients

Servings:
12 ounces
12 ounces frozen langostino tails
frozen langostino tails
4 oz
4 oz fontina cheese
fontina cheese
4 oz
4 oz cheddar cheese
cheddar cheese
some
some heavy cream
heavy cream
2 Tbsps
2 Tbsps butter
butter
1
1  diced white onion
diced white onion
some
some flour
flour
some
some nutmeg
nutmeg
some
some curry powder
curry powder
2 cups
2 cups fusili pasta
fusili pasta
0.5 cup
0.5 cup panko bread crumbs
panko bread crumbs
some
some fresh parmesan cheese
fresh parmesan cheese
some
some fresh arugula
fresh arugula
some
some EVOO
EVOO
some
some white balsamic vinegar
white balsamic vinegar
some
some sea salt
sea salt
some
some black pepper
black pepper
some
some black truffle oil
black truffle oil
12 ounces frozen langostino tails
12 ounces
frozen langostino tails
4 oz fontina cheese
4 oz
fontina cheese
4 oz cheddar cheese
4 oz
cheddar cheese
some heavy cream
some
heavy cream
2 Tbsps butter
2 Tbsps
butter
1  diced white onion
1
diced white onion
some flour
some
flour
some nutmeg
some
nutmeg
some curry powder
some
curry powder
2 cups fusili pasta
2 cups
fusili pasta
0.5 cup panko bread crumbs
0.5 cup
panko bread crumbs
some fresh parmesan cheese
some
fresh parmesan cheese
some fresh arugula
some
fresh arugula
some EVOO
some
EVOO
some white balsamic vinegar
some
white balsamic vinegar
some sea salt
some
sea salt
some black pepper
some
black pepper
some black truffle oil
some
black truffle oil
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Equipment

baking paper
baking paper
baking sheet
baking sheet
oven
oven
ramekin
ramekin
whisk
whisk
bowl
bowl
frying pan
frying pan
wok
wok
baking paper
baking paper
baking sheet
baking sheet
oven
oven
ramekin
ramekin
whisk
whisk
bowl
bowl
frying pan
frying pan
wok
wok


Instructions

Trader Joes came through: their 12 oz bag of frozen langostino tails are an excellent alternative to lobster, but more indulgent than shrimp. Id also use crawfish tails; or Maine shrimp, since theyre so tiny and sweet, and so unlike their bigger, brinier, ubiquitous tiger cousins. See how sweet and pink and plump they are? I defrost them, rinse them, then drain them over a screen set over a bowl, to separate all the liquids from the meat. Since I only have one suitable pan (my Ikeawok), I start with my breadcrumbs, which I can set aside for use later. I melt a tablespoon of butter of medium high heat until just turning brown I throw my panko breadcrumbs, about 1/2 a cup, into my hot butter, and toss in my wok Until all the crumbs are uniformly toasted. I remove them from the pan, setting them aside on some parchment paper, where I flavor them with salt and pepper, until I need them later. Along with fontina cheese, I have a nice mild Wisconsin cheddar. I shred about 4 packed ounces of each onto a plate. OK, I shred about 6 oz of each; Clayton is on the prowl, and he pinches when (he thinks) Im not looking. Along with grated nutmeg, simple salt and pepper, and a dash of chili curry powder, these are the spice components of my sauce. To me, the best macaroni and cheeses are the simple ones: firm pasta, flavorful cheesy sauce, and a crisp crust. The addition of too many flavors and veggies just mucks up perfection. But the addition of 1/2 a white onion, nicely minced, is a must shallot would do nicely, too, or garlic. In this case, we went simple And sweated and softened the minced onion (about 1/2 cup) in a tablespoon of sizzling (but not browned) melted butter. After a moment, I add a tablespoon of flour to the sizzling butter, and stir well to make a roux. Finally, I add my cream, and bring this to a simmer to thicken. See how the butter-sauteed onions float to the top? They will be tender little bursts of flavor on the tongue later in the meal. Stir well, and thicken over medium heat. My pasta is cooking on the back burner, and will be ready in a few minutes. Meanwhile, I throw my cheese into the sauce, and I briskly whisk over medium heat to melt and blend. I add my just slightly undercooked pasta to my cheese sauce, and blend well. I then add my drained langostino tails, mixing well, and simmering until heated through. Finally, I spoon my sauce, seafood, and noodles into buttered 8oz ramekins. I sprinkle a healthy portion of my breadcrumbs over the top of each dish, then place in a 350 oven to bake through for 15-20 minutes. For the last five minutes, I put a cookie sheet, lined with parchment paper, and mounded with fresh shredded parmesan cheese, into the oven to make some cheesy croutons for a simple, snappy, arugula, onion, salted kumato tomato, EVOO, and white balsamic vinegar salad to serve on the side. Right before service, I dribble some black truffle oil, a delicious gift given to my by my close friend and superpartner, Tom, over the top of my bubbling baked crispy topped macaroni and cheese. My salad is fresh and light and sharp, topped with a wafery salty savory parmesan cracker, the perfect compliment to my rich, fragrant, slightly hot and wonderfully spiced creamy macaroni and cheese, studded as it is with sweet, briny mouthfuls of tender langostino tails, and topped with just the right buttered toast texture. Clayton and I dig in with abandon: our noses fill with the umame aroma of melting cheese, our mouths with the gooey heat of pasta cream, and our brains fire synapses hard-wired to supreme excitement and titilla

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $13.48
Ingredient
12 ounces frozen langostino tails
4 ounces fontina cheese
4 ounces cheddar cheese
some heavy cream
2 tablespoons butter
1 diced white onion
some flour
some nutmeg
some curry powder
2 cups fusili pasta
½ cups panko bread crumbs
some fresh parmesan cheese
some fresh arugula
some EVOO
some white balsamic vinegar
some black truffle oil
Price
$6.05
$2.01
$1.21
$0.08
$0.24
$0.24
$0.01
$0.15
$0.05
$0.26
$0.29
$0.63
$0.14
$0.17
$0.14
$1.80
$13.48
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Nutritional Information

Quickview
2422k Calories
141g Protein
141g Total Fat
136g Carbs
37% Health Score
Limit These
Calories
2422k
121%

Fat
141g
218%

  Saturated Fat
73g
460%

Carbohydrates
136g
46%

  Sugar
15g
17%

Cholesterol
777mg
259%

Sodium
3955mg
172%

Get Enough Of These
Protein
141g
284%

Calcium
1949mg
195%

Selenium
126µg
180%

Phosphorus
1529mg
153%

Manganese
1mg
88%

Zinc
10mg
73%

Vitamin A
3578IU
72%

Vitamin B2
1mg
62%

Vitamin B12
3µg
56%

Magnesium
164mg
41%

Vitamin E
5mg
40%

Vitamin B1
0.59mg
39%

Vitamin K
40µg
39%

Folate
131µg
33%

Fiber
8g
33%

Iron
5mg
31%

Copper
0.59mg
30%

Vitamin B6
0.57mg
29%

Vitamin B3
5mg
25%

Potassium
803mg
23%

Vitamin B5
2mg
21%

Vitamin D
2µg
14%

Vitamin C
9mg
12%

covered percent of daily need

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