{"id":2416,"date":"2024-10-11T17:06:20","date_gmt":"2024-10-11T16:06:20","guid":{"rendered":"https:\/\/thehungryyankee.com\/lobster-mac-cheese\/"},"modified":"2025-02-14T14:55:03","modified_gmt":"2025-02-14T13:55:03","slug":"lobster-mac-cheese","status":"publish","type":"post","link":"https:\/\/thehungryyankee.com\/ca\/lobster-mac-cheese\/","title":{"rendered":"Macarrons amb formatge i llam\u00e0ntol"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” admin_label=”Hero section” _builder_version=”4.27.2″ _module_preset=”default” background_image=”https:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/10\/IMG_0477.png” height_tablet=”500px” height_phone=”” height_last_edited=”on|phone” background_last_edited=”on|desktop” global_colors_info=”{}”][et_pb_fullwidth_post_title title=”off” meta=”off” featured_placement=”background” featured_image_tablet=”” featured_image_phone=”on” featured_image_last_edited=”on|phone” _builder_version=”4.27.2″ _module_preset=”default” background_enable_image=”off” min_height=”650px” min_height_tablet=”650px” min_height_phone=”400px” min_height_last_edited=”on|phone” height=”400px” custom_padding=”0px|||||” global_colors_info=”{}”][\/et_pb_fullwidth_post_title][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Recipe card” _builder_version=”4.25.1″ _module_preset=”default” background_image=”https:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/watercolor_header@2x.png” background_size=”stretch” background_position=”top_center” background_last_edited=”on|phone” background_image_phone=”https:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/watercolor_header@2x-1.png” background_enable_image_phone=”on” background_size_phone=”cover” saved_tabs=”all” collapsed=”off” global_colors_info=”{}”][et_pb_row use_custom_gutter=”on” make_equal=”on” custom_padding_last_edited=”on|phone” _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” width_tablet=”” width_phone=”90%” width_last_edited=”on|tablet” custom_margin=”-10%||||false|false” custom_margin_tablet=”-10%||||false|false” custom_margin_phone=”-30%||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”84px|124px|84px|124px|true|true” custom_padding_tablet=”44px|44px|44px|44px|true|true” custom_padding_phone=”34px|24px|34px|24px|true|true” border_radii=”on|16px|16px|16px|16px” box_shadow_style=”preset1″ box_shadow_blur=”29px” box_shadow_color=”rgba(123,102,140,0.09)” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.25.1″ _module_preset=”default” custom_css_free_form=”display: flex;||align-items: center; ” global_colors_info=”{}”][et_pb_text admin_label=”Main category text” _builder_version=”4.27.2″ _module_preset=”default” header_3_font=”–et_global_body_font|700|||||||” header_3_text_align=”center” header_3_text_color=”#81943f” header_3_font_size=”20px” global_colors_info=”{}”]<\/p>\n

CUINA AMERICANA<\/h3>\n

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Els macarrons amb formatge i llam\u00e0ntol s\u00f3n una versi\u00f3 luxosa d\u2019aquest cl\u00e0ssic americ\u00e0 reconfortant. Amb trossos tendres i dol\u00e7os de llam\u00e0ntol envoltats d\u2019una salsa de formatge sedosa, pasta sadollant, i una cruixent capa gratinada\u2014<\/span>cada mos \u00e9s un zenit de plaer gastron\u00f2mic.<\/h2>\n

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<\/i><\/span> 90 minuts\u00a0 \u00a0 \u00a0<\/strong><\/i><\/span> per Anthony Hadley<\/strong><\/p>\n

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<\/i><\/span> 90 minuts<\/strong><\/p>\n

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<\/i><\/span> per Anthony Hadley<\/strong><\/p>\n

[\/et_pb_text][et_pb_button button_url=”#recipe-start” button_text=”VEURE LA RECEPTA” button_alignment=”center” admin_label=”Jump to Recipe Button” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_size=”16px” button_text_color=”#000000″ button_bg_color=”#d7bdd1″ button_border_width=”0px” button_border_radius=”6px” button_font=”Montserrat|700|||||||” button_icon=”"||divi||400″ custom_margin=”48px||||false|false” custom_margin_tablet=”48px||||false|false” custom_margin_phone=”24px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”10px|24px|10px|24px|true|true” custom_padding_tablet=”8px||8px||true|true” custom_padding_phone=”8px||8px||true|true” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Body Text and Sidebar Desktop” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_row column_structure=”2_3,1_3″ _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”||||false|false” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.0″ _dynamic_attributes=”content” _module_preset=”default” text_font=”–et_global_body_font|600|||||||” text_text_color=”#81943f” text_font_size=”14px” custom_margin=”||10px|||” text_font_size_tablet=”14px” text_font_size_phone=”14px” text_font_size_last_edited=”on|desktop” text_orientation_tablet=”” text_orientation_phone=”left” text_orientation_last_edited=”on|phone” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9kYXRlIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGkgY2xhc3M9XCJmYS1yZWd1bGFyIGZhLWNhbGVuZGFyLWRheXNcIj48L2k+ICAgICAgICAiLCJhZnRlciI6IiIsImRhdGVfZm9ybWF0IjoiZGVmYXVsdCIsImN1c3RvbV9kYXRlX2Zvcm1hdCI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][et_pb_code _builder_version=”4.27.0″ _module_preset=”default” custom_margin=”17px|0px|||false|false” custom_padding=”|0px|4px||false|false” global_colors_info=”{}”]<\/a>[\/et_pb_code][et_pb_text admin_label=”Body text” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|300|||||||” header_3_font=”|700|||||||” text_font_size_tablet=”” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” text_letter_spacing_tablet=”” text_letter_spacing_phone=”0.5px” text_letter_spacing_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Cremosos i deliciosos, els macarrons amb formatge i llam\u00e0ntol<\/strong> (lobster mac & cheese) s\u00f3n el m\u00e0xim plaer per als sentits dels adults. Com la majoria dels nens nord-americans, sovint em dedicava a cruspir-me macarrons amb formatge de les marques m\u00e9s conegudes, com ara Kraft<\/strong> o Velveeta<\/strong>, almenys quatre vegades per setmana quan era petit. Tanmateix, despr\u00e9s d\u2019abandonar el meu poble per viure a ciutats com San Francisco i Los Angeles, vaig tenir l\u2019ocasi\u00f3 de descobrir versions m\u00e9s sofisticades<\/strong> d\u2019aquest plat m\u00edtic. Encara no he trobat un plat de macarrons amb formatge que no m’agrad\u00e9s, per\u00f2 entre totes les variants<\/strong> que he tastat, els macarrons amb llam\u00e0ntol i formatge<\/strong> destaquen sens dubte com la meva preferida<\/strong>, perqu\u00e8 eleven un plat tradicional senzill a un nivell exquisidament superior.<\/em><\/p>\n

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Fideu\u00e0 preparat a la tradicional paella.<\/p>\n

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llam\u00e0ntol europeu<\/p>\n

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llam\u00e0ntol europeu<\/p>\n

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Qu\u00e8 \u00e9s el lobster mac & cheese<\/em>?<\/h3>\n

Els macarrons amb formatge<\/strong> s\u00f3n un element imprescindible de la cuina americana. Aquest cl\u00e0ssic reconfortant consisteix en pasta de macarrons cuinada i barrejada amb una salsa de formatge cremosa. Tradicionalment, s\u2019utilitzen uns fideus buits anomenats ‘elbow pasta<\/a>‘ o galets petits, i el formatge sol ser cheddar curat<\/strong> o formatge americ\u00e0<\/strong>. Principalment, hi ha dos tipus casolans de macarrons amb formatge:<\/p>\n

Stovetop mac & cheese (a la cassola)<\/h4>\n

Quan era petit, aquesta era la versi\u00f3 que feia la meva bes\u00e0via. Els macarrons es bullen en un cass\u00f3 amb una barreja de meitat aigua i meitat llet fins que queden al dente<\/em>. Nom\u00e9s s\u2019utilitza prou l\u00edquid per cobrir lleugerament els macarrons, de manera que es redueix i gaireb\u00e9 s\u2019evapora del tot. El que queda \u00e9s un l\u00edquid crem\u00f3s i ple de mid\u00f3 al qual s\u2019hi afegeixen formatge i mantega, barrejant-ho tot fins que la salsa es converteix en una emulsi\u00f3 sedosa\u2014tot en un sol cass\u00f3.<\/p>\n

Baked mac & cheese (al forn)<\/h4>\n

En aquesta variant, m\u00e9s tradicional al sud dels Estats Units, la salsa de formatge i els macarrons es cuinen per separat i despr\u00e9s es combinen en una safata per coure\u2019ls al forn. Algunes versions hi afegeixen ou per donar una textura de flam, mentre que altres utilitzen un roux per preparar la salsa. Els macarrons amb formatge i llam\u00e0ntol solen preparar-se amb aquesta \u00faltima t\u00e8cnica roux<\/em><\/a> per preparar la salsa. Els macarrons amb formatge i llam\u00e0ntol solen preparar-se amb aquesta \u00faltima t\u00e8cnica.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/thehungryyankee.com\/wp-content\/uploads\/2025\/01\/vlcsnap-2025-01-31-16h17m09s097.webp” alt=”Mimi loves Lobster Mac & Cheese” title_text=”Mimi loves Lobster Mac & Cheese” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”||4px||false|false” border_radii=”on|8px|8px|8px|8px” global_colors_info=”{}”][\/et_pb_image][et_pb_text content_tablet=”<\/p>\n

La meva petita ajudanta a la cuina, Mimosa<\/p>\n

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La meva petita ajudanta a la cuina, Mimosa<\/p>\n

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La meva petita ajudanta a la cuina, Mimosa<\/p>\n

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L\u2019origen dels macarrons amb formatge i llam\u00e0ntol<\/h3>\n

Es creu que els macarrons amb formatge i llam\u00e0ntol van originar-se als Estats Units com una variaci\u00f3 sofisticada dels tradicionals macarrons amb formatge, que es remunten a l\u2019Europa del segle XVIII. El plat original t\u00e9 arrels angleses<\/strong> i va guanyar popularitat a la cuina americana durant el segle XIX.<\/p>\n

La incorporaci\u00f3 del llam\u00e0ntol probablement va comen\u00e7ar en zones costaneres, especialment a Nova Anglaterra<\/strong>, on el marisc abundava. Aquesta adaptaci\u00f3 luxosa es va popularitzar als restaurants de gamma alta i marisqueries al llarg del segle XX, coincidint amb la tend\u00e8ncia de combinar ingredients de primera qualitat amb plats de confort. Avui dia, els macarrons amb formatge i llam\u00e0ntol s\u00f3n apreciats com un plat que combina a la perfecci\u00f3 la tradici\u00f3 amb el luxe.<\/p>\n

Thomas Jefferson \u00e9s sovint considerat el responsable d\u2019introduir els macarrons amb formatge als Estats Units despr\u00e9s de descobrir plats de pasta a It\u00e0lia. No obstant aix\u00f2, va ser el seu cuiner esclavitzat<\/strong>, James Hemings<\/strong>, qui va tenir un paper crucial en l\u2019adaptaci\u00f3 i perfeccionament del plat. Hemings, format en cuina francesa durant la seva estada a Par\u00eds amb Jefferson, va experimentar amb receptes europees per crear les primeres versions americanes de macarrons al forn amb formatge.<\/p>\n

Tot i aix\u00f2, el plat va continuar essent un luxe reservat per a les classes benestants fins molt m\u00e9s tard. L\u2019any 1937, Kraft Foods<\/strong> va fer que els macarrons amb formatge esdevinguessin accessibles per a tothom, gr\u00e0cies a una versi\u00f3 envasada: un \u00e0pat econ\u00f2mic i f\u00e0cil de preparar que es va convertir en un aliment b\u00e0sic durant la Gran Depressi\u00f3 i la Segona Guerra Mundial. El producte de Kraft, amb formatge en pols de llarga conservaci\u00f3, va transformar aquest plat en un cl\u00e0ssic del confort gastron\u00f2mic nord-americ\u00e0, unificant tradici\u00f3 i comoditat.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/10\/IMG_0455.png” alt=”Macarrons de llagosta i formatge de l'Hungry Yankee” title_text=”Macarrons de llagosta i formatge de l'Hungry Yankee” _builder_version=”4.27.2″ _module_preset=”default” custom_margin=”||4px||false|false” border_radii=”on|8px|8px|8px|8px” global_colors_info=”{}”][\/et_pb_image][et_pb_text content_tablet=”<\/p>\n

Fideu\u00e0 presentada amb allioli<\/strong> i romesco<\/strong> .<\/p>\n

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Mac i formatge de llagosta guarnit amb farigola fresca<\/p>\n

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Lobster mac & cheese guarnit amb farigola fresca<\/p>\n

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La meva recepta de lobster mac & cheese<\/em><\/h3>\n

Per a la meva recepta de macarrons amb formatge i llam\u00e0ntol, m\u2019agrada utilitzar cheddar angl\u00e8s curat<\/strong> i Parmigiano Reggiano<\/strong>. La fontina<\/strong> \u00e9s una altra opci\u00f3 excel\u00b7lent que complementa la dol\u00e7or de la carn de ll\u00e0mantol perfectament. Per comen\u00e7ar, sacrifico el llam\u00e0ntol perqu\u00e8 no pateixi durant el proc\u00e9s de cocci\u00f3. Despr\u00e9s, el bullo durant aproximadament la meitat del temps recomanat abans de treure\u2019l i posar-lo en un bany de gel, la qual cosa facilita extreure\u2019n la carn. En la mateixa aigua, bullo els macarrons fins que estan al dente<\/em>, permetent que la pasta absorbeixi una mica els sabors del llam\u00e0ntol.<\/p>\n

Tot seguit, salto les cebes i preparo una roux<\/em> per crear una salsa Mornay ben saborosa amb els formatges que he ratllat. Un cop la salsa est\u00e0 llesta, combino la pasta, la salsa de formatge i la carn de llam\u00e0ntol, barrejant-ho tot fins que quedi ben integrat. Despr\u00e9s, transfereixo la barreja a una safata de forn, l\u2019hi poso per sobre formatge parmes\u00e0 ratllat i pa ratllat, i ho gratino fins que la crosta acabi daurada i cruixent.<\/p>\n

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Preparats per llen\u00e7ar-vos-hi vosaltres mateixos? Continueu llegint per veure la llista completa d\u2019ingredients i les instruccions pas a pas. <\/strong><\/em><\/p>\n

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Sobre mi<\/h4>\n

I’m Anthony, the Hungry Yankee! <\/em>
Soc un noi d’un poble petit de Calif\u00f2rnia que viu la vida de la gran ciutat a Barcelona des del 2006. Acompanya\u2019ns a mi i a la meva petita companya peludeta, la Mimosa, mentre preparo \u00e0pats casolans tant de la meva terra natal, els EUA, com de la meva terra adoptiva, Catalunya.<\/span>
Bon profit!<\/strong><\/em> \ud83e\udd58\ud83c\udf77<\/span><\/p>\n

[\/et_pb_text][et_pb_text admin_label=”Read more link” _builder_version=”4.25.1″ _dynamic_attributes=”link_option_url” _module_preset=”default” text_font=”||||on|||#33CCCC|” text_text_color=”#33CCCC” text_font_size=”16px” custom_margin=”-12px|||||” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjgwIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@” global_colors_info=”{}”]<\/p>\n

Llegeix-ne m\u00e9s<\/p>\n

[\/et_pb_text][et_pb_text admin_label=”Text” _builder_version=”4.27.0″ _module_preset=”default” text_font=”Merriweather|900|||||||” text_text_color=”#343434″ text_font_size=”26px” background_color=”rgba(215,189,209,0.5)” custom_margin=”||0px||false|false” custom_padding=”48px||24px|38px|false|false” border_radii=”off|8px|8px||” global_colors_info=”{}”]<\/p>\n

Segueix-me<\/p>\n

[\/et_pb_text][et_pb_social_media_follow use_icon_font_size=”on” icon_font_size=”18px” _builder_version=”4.25.1″ _module_preset=”default” background_color=”rgba(215,189,209,0.5)” text_orientation=”left” custom_margin=”0px||0px||false|false” custom_padding=”|||38px|false|false” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][et_pb_social_media_follow_network social_network=”instagram” url=”https:\/\/www.instagram.com\/thehungryyankee\/” icon_color=”#764f73″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” background_enable_color=”on” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]instagram[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”twitter” url=”https:\/\/x.com\/thehungryyankee” icon_color=”#764f73″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” background_enable_color=”on” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]X[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”youtube” url=”https:\/\/www.youtube.com\/@thehungryyankee” icon_color=”#764f73″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” background_enable_color=”on” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]youtube[\/et_pb_social_media_follow_network][et_pb_social_media_follow_network social_network=”tiktok” url=”https:\/\/www.tiktok.com\/@thehungryyankee?_t=8nF646OwjpY&_r=1″ icon_color=”#764f73″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#FFFFFF” background_enable_color=”on” global_colors_info=”{}” follow_button=”off” url_new_window=”on”]tiktok[\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][et_pb_signup provider=”hubspot” hubspot_list=”add_new_account” first_name_field=”off” last_name_field=”off” description=”<\/p>\n

Subscriu-te al butllet\u00ed per rebre les darreres receptes.<\/p>\n

” _builder_version=”4.27.2″ _module_preset=”default” header_level=”h3″ header_font=”Merriweather|900|||||||” header_text_color=”#343434″ header_font_size=”26px” body_font=”Merriweather||||||||” body_text_color=”#343434″ body_font_size=”14px” body_line_height=”29px” background_color=”rgba(215,189,209,0.5)” custom_button=”on” button_text_color=”#4F334D” button_bg_color=”RGBA(255,255,255,0)” button_bg_enable_image=”off” button_bg_blend=”soft-light” button_border_color=”#764F73″ button_border_radius=”8px” button_font=”–et_global_body_font|700|||||||” button_custom_padding=”12px||12px||true|false” custom_margin=”||40px|||” custom_padding=”|38px|48px|38px|false|true” border_radii=”off|||8px|8px” global_colors_info=”{}”][\/et_pb_signup][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather||||||||” text_font_size=”16px” text_line_height=”24px” custom_margin=”||19px|||” global_colors_info=”{}”]<\/p>\n

Convida\u2019m a una copa de sangria!<\/strong><\/h4>\n

Fes clic a continuaci\u00f3 si voldries ajudar a mantenir aquest projecte en marxa. <\/span>Moltes gr\u00e0cies!<\/strong><\/em>\ud83e\udd17<\/strong><\/p>\n

[\/et_pb_text][et_pb_code _builder_version=”4.27.0″ _module_preset=”default” custom_margin=”17px|0px|-1px||false|false” custom_padding=”|0px|44px||false|false” global_colors_info=”{}”]<\/a>[\/et_pb_code][et_pb_text admin_label=”View more categories text” _builder_version=”4.27.0″ _module_preset=”default” text_font=”Merriweather||||||||” text_font_size=”16px” text_line_height=”24px” header_4_font=”Merriweather|700|||||||” header_4_text_color=”#343434″ custom_margin=”||0px|||” global_colors_info=”{}”]<\/p>\n

Veure m\u00e9s categories<\/h4>\n

[\/et_pb_text][et_pb_post_title title=”off” author=”off” date=”off” comments=”off” featured_image=”off” admin_label=”Categories” _builder_version=”4.27.0″ _module_preset=”default” meta_font=”Montserrat|600|||||||” meta_text_align=”left” meta_text_color=”#81943f” meta_font_size=”16px” custom_margin=”||||false|false” custom_padding=”0px||0px||false|false” meta_font_size_tablet=”” meta_font_size_phone=”14px” meta_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ make_equal=”on” admin_label=”Ingredients” module_id=”recipe-start” _builder_version=”4.27.0″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” width_tablet=”90%” width_phone=”90%” width_last_edited=”on|tablet” custom_margin=”34px|auto|34px|auto|true|false” custom_margin_tablet=”34px|auto|34px|auto|true|false” custom_margin_phone=”12px|auto|12px|auto|true|false” custom_margin_last_edited=”on|phone” custom_padding=”0px|0px|0px|0px|true|true” border_radii=”on|16px|16px|16px|16px” global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.25.1″ _module_preset=”default” background_color=”#eff4e0″ background_image=”https:\/\/thehungryyankee.com\/wp-content\/uploads\/2024\/06\/watercolor_ingredients@2x.png” custom_padding=”48px|48px|48px|48px|true|true” border_radii=”on|16px|16px|16px|16px” border_width_all=”1px” border_color_all=”#d1ddbf” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_line_height=”35px” header_3_font=”Merriweather|700|||||||” header_3_text_color=”#343434″ header_3_font_size=”30px” header_3_line_height=”35px” custom_margin=”||-4px|||” header_3_text_align_tablet=”center” header_3_text_align_phone=”center” header_3_text_align_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Ingredients per fer lobster mac & cheese<\/em><\/h3>\n

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Per a 4 persones<\/p>\n

[\/et_pb_text][et_pb_divider color=”#d8e3c7″ divider_position=”center” _builder_version=”4.25.1″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”0px|20%|||false|false” custom_padding_tablet=”|0%|||false|false” custom_padding_phone=”|0%|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”center” module_alignment_phone=”center” module_alignment_last_edited=”on|tablet” global_colors_info=”{}”][\/et_pb_divider][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

\u2014 225 g de galets petits (o pasta similar)
\u2014 1 ceba dol\u00e7a o ceba de Figueres de mida mitjana
\u2014 2 llam\u00e0ntols sencers
\u2014 30 \u200b\u200bml (2 cullerades) d’oli d’oliva verge extra
\u2014 30 \u200b\u200bg (2 cullerades) de mantega sense sal
\u2014 30 \u200b\u200bg (2 cullerades) de farina de blat
\u2014 1 L\u00a0de llet sencera
\u2014 225 g\u00a0de formatge cheddar picant
\u2014 100 g\u00a0de formatge gruy\u00e8re o fontina
\u2014 50 g\u00a0de formatge Parmigiano Reggiano
\u2014 1\/2 culleradeta de nou moscada fresca
\u2014 1\/2 culleradeta de pebre vermell o pebre de caiena (opcional)
\u2014 100 g de pa ratllat tipus panko
\u2014 30 \u200b\u200bg (2 cullerades) de mantega fosa
\u2014 1 cullerada de julivert o farigola picats (opcional, per guarnir)
\u2014\u00a0Sal i pebre blanc al gust<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ disabled_on=”on|on|on” _builder_version=”4.25.1″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” disabled=”on” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|tablet” admin_label=”Section” _builder_version=”4.27.0″ _module_preset=”default” custom_padding=”48px||48px||true|false” custom_padding_tablet=”14px||14px||true|false” custom_padding_phone=”14px||14px||true|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.2″ _module_preset=”default” header_3_font=”Merriweather|900|||||||” header_3_text_color=”#343434″ header_3_font_size=”30px” header_3_line_height=”35px” custom_margin=”||-1px|||” custom_padding=”||7px|||” header_3_text_align_tablet=”center” header_3_text_align_phone=”center” header_3_text_align_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Com fer lobster mac & cheese<\/em> pas a pas<\/h3>\n

[\/et_pb_text][et_pb_divider color=”#d8e3c7″ _builder_version=”4.25.1″ _module_preset=”default” max_width=”70%” max_width_tablet=”90%” max_width_phone=”90%” max_width_last_edited=”on|tablet” module_alignment=”left” custom_padding=”||0px|||” module_alignment_tablet=”center” module_alignment_phone=”center” module_alignment_last_edited=”on|desktop” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

1.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Mise en place.<\/strong> Bulliu o coeu al vapor els llam\u00e0ntols fins que estiguin mig cuits (uns 5-7 minuts, depenent de la mida), i transferiu-los a un bany de gel. Un cop refredats, traieu la carn de les closques i talleu-la a daus petits. Reserveu-la. Piqueu la ceba ben fineta i ratlleu els formatges. Preescalfeu el gratinador del vostre forn.
\ud83d\udca1Consell:<\/strong> No descarteu l\u2019aigua del llam\u00e0ntols, la fareu servir per bullir els macarrons.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”3px|||||” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

2.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”0px|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Feu la salsa de formatge.<\/strong> En una cassola gran, escalfeu l\u2019oli d\u2019oliva i la mantega fins que es fongui la mantega. Afegiu-hi la ceba picada i sofregiu-la fins que sigui transl\u00facida. Salpebreu la ceba al gust, per\u00f2 no n\u2019hi afegiu massa, ja que els formatges aportaran for\u00e7a sal al plat. Afegiu-hi la farina i remeneu fins que la barreja prengui un color daurat clar. Aboqueu-hi la llet de mica en mica, remenant fins que la barreja espesseixi i assoleixi la textura d\u2019una beixamel clara. Abaixeu el foc al m\u00ednim i incorporeu els formatges, reservant una mica de parmes\u00e0 per al gratinat. Tanqueu el foc i afegiu-hi nou moscada, pebre vermell i pebre blanc al gust. Si cal, rectifiqueu de sal i barregeu-ho tot perqu\u00e8 la salsa quedi ben llisa i sedosa.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”3px|||||” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

3.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Cuineu la pasta.<\/strong> Torneu a escalfar l\u2019aigua on heu cuit el llam\u00e0ntol fins que arrenqui el bull. Aboqueu-hi els macarrons amb un grapat de sal i deixeu-los coure seguint les instruccions del fabricant fins que estiguin al dente<\/em>. Escorreu i reserveu.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”3px|||||” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

4.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Combineu i gratineu al forn.<\/strong> Incorporeu la pasta cuita i el llam\u00e0ntol a la salsa de formatge fins que tot quedi ben combinat. Transferiu tot la barreja d\u2019ingredients a una cassola. Espolseu el parmes\u00e0 reservat i el pa ratllat uniformement per sobre. Col\u00b7loqueu sota el grill a uns 220\u00baC durant uns 3-5 minuts, o fins que el gratinat estigui daurat i cruixent.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ make_equal=”on” _builder_version=”4.25.1″ _module_preset=”default” custom_padding=”3px|||||” custom_css_main_element=”display: flex; ” global_colors_info=”{}”][et_pb_column type=”1_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|800|||||||” text_text_color=”#764f73″ text_font_size=”30px” width=”30px” custom_margin_tablet=”” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”|0px|||false|false” custom_padding_last_edited=”on|phone” module_alignment_tablet=”” module_alignment_phone=”left” module_alignment_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

5.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ module_class=”recipe-columns” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe-columns” _builder_version=”4.27.2″ _module_preset=”default” text_font=”Merriweather|–et_global_body_font_weight|||||||” text_line_height=”30px” custom_margin=”|||-200px|false|false” custom_margin_tablet=”-4%|||-80%|false|false” custom_margin_phone=”-6%|4%||-70%|false|false” custom_margin_last_edited=”on|phone” custom_padding=”|||0px|false|false” text_font_size_tablet=”16px” text_font_size_phone=”16px” text_font_size_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n

Serviu.<\/strong> Decoreu amb julivert o farigola si voleu i serviu.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ disabled_on=”off|off|off” _builder_version=”4.27.0″ _module_preset=”default” background_color=”rgba(215,189,209,0.5)” background_enable_image=”off” background_position=”bottom_center” custom_padding=”0px||4px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”About me text” _builder_version=”4.27.0″ _module_preset=”default” text_font=”Merriweather||||||||” text_font_size=”16px” text_line_height=”24px” header_4_font=”Merriweather|900|||||||” header_4_text_color=”#343434″ header_4_font_size=”26px” custom_margin=”||10px||false|false” custom_padding=”24px||||false|false” global_colors_info=”{}”]<\/p>\n

Convida\u2019m a una copa de sangria!<\/strong><\/h3>\n

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Pots col\u00b7laborar amb aquest projecte fent clic al bot\u00f3 de sota. <\/span>Thanks a bunch! <\/strong><\/em>\ud83e\udd17<\/strong><\/p>\n

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Altres receptes que et poden agradar…<\/h3>\n

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Segueix-me<\/p>\n

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Subscriu-te al butllet\u00ed per rebre les darreres receptes.<\/p>\n

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Sobre mi<\/h4>\n

I’m Anthony, the Hungry Yankee! <\/em>
Soc un noi d’un poble petit de Calif\u00f2rnia que es va instal\u00b7lar a la gran ciutat de Barcelona l’any 2006. Acompanya\u2019ns a mi i a la meva petita companya peludeta, la Mimosa, mentre preparo \u00e0pats casolans tant de la meva terra natal, els EUA, com de la meva terra adoptiva, Catalunya.<\/span>
Bon profit!<\/strong><\/em> \ud83e\udd58\ud83c\udf77<\/span><\/p>\n

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Llegeix-ne m\u00e9s<\/p>\n

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Veure m\u00e9s categories<\/h4>\n

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CUINA AMERICANAEls macarrons amb formatge i llam\u00e0ntol s\u00f3n una versi\u00f3 luxosa d\u2019aquest cl\u00e0ssic americ\u00e0 reconfortant. Amb trossos tendres i dol\u00e7os de llam\u00e0ntol envoltats d\u2019una salsa de formatge sedosa, pasta sadollant, i una cruixent capa gratinada\u2014cada mos \u00e9s un zenit de plaer gastron\u00f2mic. 90 minuts\u00a0 \u00a0 \u00a0 per Anthony Hadley 90 minuts per Anthony HadleyCremosos i […]<\/p>\n","protected":false},"author":2,"featured_media":2295,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[17,61,51,50],"tags":[],"class_list":["post-2416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuina-americana","category-formatge","category-seafood-ca","category-pasta-ca"],"yoast_head":"\nMacarrons amb formatge i llam\u00e0ntol - The Hungry Yankee<\/title>\n<meta name=\"description\" content=\"Els macarrons amb formatge i llam\u00e0ntol s\u00f3n sens dubte, la versi\u00f3 m\u00e9s luxosa d'aquest plat cl\u00e0ssic de la cuina dels Estats Units.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehungryyankee.com\/ca\/lobster-mac-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Macarrons amb formatge i llam\u00e0ntol - 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