I made the following changes: I used about 1.5 Cups of leftover steamed lobster and used its butter dipping sauce to saute onion & garlic plus bits of celery, sliced mushrooms & 1 tbsp of chopped red pepper. Instead of elbow macaroni, I used linguine. For cheeses, I used an 8 oz. bag of mixed Mexican-style cheeses & some parmesan. No need to brown the roux 10 minutes nor strain the milk. I did not let the sauce thicken too much as it continues to thicken when it bakes. I browned the panko crumbs in 1 tsp olive oil. Also, I baked the casserole about 25 minutes until it was good & bubbly and starting to brown around the edges. Good recipe, very adaptable.
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I made the following changes: I used about 1.5 Cups of leftover steamed lobster and used its...