Luxurious Three-Seafood Mac Cheese (Print Version)

# Ingredients:

→ Seafood and Pasta

01 - 4 cups elbow macaroni
02 - 3 cups shrimp, deveined and shell-free
03 - 3-4 lobster tails, pre-cooked and cut into bite-sized pieces
04 - 1 cup crab, pre-cooked and cut into pieces

→ Sauce and Seasoning

05 - 4 tbsp butter, divided
06 - ½ cup white onion, chopped
07 - 2 cloves garlic, chopped
08 - 1 tbsp Italian herb seasoning
09 - ½ tbsp cayenne pepper
10 - ½ tbsp paprika
11 - 1 tsp Old Bay seasoning
12 - 1 tsp Cajun seasoning
13 - Salt and black pepper to taste
14 - 2 tbsp Tabasco sauce
15 - 3 tbsp all-purpose flour
16 - 2 tbsp olive oil (for pasta)

→ Cheese and Dairy

17 - 2 cups whole milk, lukewarm
18 - 1 cup half and half
19 - 1 cup evaporated milk
20 - ½ cup low-sodium chicken broth, lukewarm
21 - 2 cups sharp cheddar cheese, grated (divided)
22 - 2 cups Monterey Jack cheese, grated
23 - 1 cup Gouda, grated
24 - 1 cup Gruyere cheese, grated
25 - ½ cup Parmesan cheese, grated

→ Topping

26 - 1 cup panko breadcrumbs
27 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Melt 2 tablespoons of butter in a large pot over medium-low heat. Add the chopped onions and cook until they become translucent. Stir in the chopped garlic and cook for another minute until it's nicely fragrant.
02 - Add your shrimp to the pot and cook for about 5 minutes until they turn pink and are cooked through. Then add the pre-cooked lobster and crab pieces, just heating them through gently.
03 - Sprinkle the seafood mixture with cayenne pepper, paprika, Italian herb seasoning, Old Bay, Cajun seasoning, salt, and black pepper. Stir well to coat everything evenly with the spices. Transfer this seafood mixture to a large bowl and set aside.
04 - In the same pot (no need to clean it), melt the remaining 2 tablespoons of butter. Add the flour and cook on low heat for about a minute, stirring constantly to create a smooth roux.
05 - Gradually whisk in the lukewarm milk and chicken broth, ensuring there are no lumps. Then add the half and half and evaporated milk, stirring occasionally. Bring this mixture to a gentle boil.
06 - Reduce the heat to low and slowly add 1½ cups of sharp cheddar, all the Monterey Jack, Gouda, and Gruyere cheeses. Stir until everything is melted and you have a smooth, creamy sauce. Save the Parmesan and remaining ½ cup of cheddar for topping.
07 - While making the sauce, cook the macaroni in a separate pot of salted water until it's just shy of al dente (it will continue cooking in the oven). Drain the pasta and toss it with 2 tablespoons of olive oil to prevent sticking.
08 - Add the cooked macaroni and seafood mixture into the cheese sauce, stirring gently to combine everything. If the sauce seems too thick, add a splash of milk to reach your desired consistency. Stir in the Tabasco sauce and adjust salt and pepper to taste.
09 - Preheat your oven to 350°F. Transfer the mac and cheese mixture to a greased 9×13-inch baking dish. Top with the remaining sharp cheddar, Parmesan cheese, panko breadcrumbs, and chopped parsley.
10 - Cover the baking dish with foil and bake for 20-25 minutes. Then remove the foil and bake for another 8-10 minutes until the top is golden and crispy. Let it rest for a few minutes before serving.

# Notes:

01 - For a more budget-friendly version, you can substitute the fresh lobster and crab with canned options.
02 - This dish pairs beautifully with a crisp white wine like Chardonnay or Sauvignon Blanc.
03 - For the creamiest sauce, grate your own cheese rather than using pre-shredded varieties which contain anti-caking agents.
04 - This mac and cheese can be assembled a day ahead, refrigerated, and baked just before serving.
05 - Leftovers can be frozen for up to 2 months - just wrap portions tightly in foil and store in a freezer-safe container.

Back