Lobster, Crab and Shrimp Macaroni and Cheese

 

 Seafood and Mac n Cheese, what a combo. You and your family will want this once a week!

 

You’ll Need:

1 Pound Penne Pasta or Large Elbow Pasta

3 Cups Whole Milk

2 Cups Half & Half

1 Tablespoon Butter

2 Tablespoons Extra Virgin Olive Oil

¼ Cup Onion, diced

1 Tablespoon Fresh Thyme, chopped

1 to 2 Cloves Fresh Garlic, finely minced

3 Level Tablespoons All Purpose Flour

To Taste Kosher Salt

To Taste Black Pepper

To Taste or 1 to 2 Tablespoons Grand Diamond All Purpose Seasoning

To Taste or 2 to 3 Teaspoons of Hot Sauce or Tabasco

1 to 2 Teaspoons Liquid Crab Boil

3 Cups of Gouda Cheese or Monterey Jack Cheese, grated

3 Cups of Muenster Cheese or Mild Cheddar Cheese, grated

1 Cup of Gruyere Cheese, grated

1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40

½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks

½ to ¾ Pound Lump Crab, your choice

 

This dish works well with store-bought steamed/precooked lobster and your choice of lump crab meat.

First, prepare, cut, and dice all of the ingredients. Toss all of the cheeses together in a large mixing basin.

Season the shrimp and lobster with salt and pepper. Place aside.

Preheat the oven to 350°F.

Bring 3 quarts of water to a boil over high heat in a large stock pot.

3 tablespoons salt should be added to the boiling water.

Cook until just al dente, or 2 minutes less than the package's recommended cooking time.

 

Drain the pasta but DO NOT rinse it, and mix it with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce cooks. Preheat the milk and half and half in the microwave for 3 to 4 minutes. Next, combine the butter and olive oil in a large pan over medium-high heat. Cook for 3 to 4 minutes, or until the onions are tender. Cook for about 2 minutes after adding and stirring in the flour. Cook for another minute after adding the chopped garlic and thyme. Then, while constantly whisking, add all of the milk mixtures to the roux.

 

When it's smooth, reduce the heat to medium. To taste, season with salt, pepper, Grand Diamond All Purpose Seasoning, hot sauce, and optional liquid crab boil.

Cook for 5–8 minutes, or until the sauce has thickened. To keep it from sticking, whisk it occasionally.

After that, add 3 cups of the shredded cheese to the sauce (save 4 cups for stacking), remove from the heat, and stir just until the cheese melts and the sauce is blended. Incorporate the drained spaghetti.

Pour half of the macaroni and cheese into a lightly sprayed 913 baking dish. Place the first layer of seafood on top, using half of each.

2 cups of the saved cheese should be sprinkled on top. Repeat the stacking of macaroni and cheese, followed by the layering of seafood, and finish with the remaining 2 cups of cheese.

Cook at 350°F for 30 minutes, COVERED with aluminum foil. Step 16: Remove the cover and bake for another 10 minutes, or until the cheese is completely melted and the seafood is fully cooked. Serve immediately.