Surf and Turf Macaroni and Cheese – Cuso Cuts

Ingredients

• 1 lb elbow macaroni
• 1 stick unsalted butter
• ½ c all-purpose flour
• 1 c cream
• 1 tbsp Cuso’s Seasoning **
• 2 c whole milk ricotta
• 2 c sour cream
• 4 c shredded cheese (Cheddar, Colby Jack, Gruyere, Fontina - one or all mixed)
• 1 ½ tbsp Worcestershire sauce
• 1 ½ c chopped lobster meat
• 1 ½ c grilled ribeye, cut into bite-sized pieces
• Cuso’s Dust Seasoning : Smoky with a hint of hickory
• Cuso’s Smoky Garlic Buffalo Seasoning : Adds a little heat to the dish
• Cuso’s Roasted Onion Garlic Seasonin g: Two flavors that marry beautifully with cheese, meat, and seafood.
• Preheat the oven to 350F
• Cook the pasta to al dente per the package directions. Set aside
• Melt the butter in a saucier
• Slowly stir in the flour to create a paste
• Now add the cream a little at a time (a roux)
• When those are all incorporated, add seasoning, ricotta, sour cream, cheese, and Worcestershire
• Stir constantly until the cheese melts completely
• Use a large bowl (or the boiling pan) to mix the pasta and cheese together
• Add the lobster and steak
• Use spray oil on a casserole dish
• Pour the mac and cheese into it.
• Bake for 30 minutes until it’s golden brown