Lobster Crab Shrimp 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

→ Cheese and Dairy

15 - 3 tbsp all-purpose flour
16 - 2 cups whole milk, lukewarm
17 - 1 cup half and half
18 - 1 cup evaporated milk
19 - ½ cup low-sodium chicken broth, lukewarm
20 - 2 cups sharp cheddar, grated
21 - 2 cups Monterey Jack cheese, grated
22 - 1 cup Gouda, grated
23 - 1 cup Gruyere cheese, grated
24 - ½ cup Parmesan cheese, grated

→ Topping

25 - 1 cup panko breadcrumbs
26 - A handful of parsley, chopped

# Instructions:

01 - Heat a large pot over medium-low heat and melt 2 tbsp of butter. Add chopped onions and sauté until translucent. Stir in garlic and cook for 1 minute until fragrant. Add shrimp to the pot and cook for 5 minutes or until they turn pink. Toss in the pre-cooked lobster and crab, heating them through. Season the seafood mixture with cayenne pepper, paprika, Italian herb seasoning, Old Bay, Cajun seasoning, salt, and black pepper. Remove the seafood mixture and set it aside in a large bowl.
02 - In the same pot, melt the remaining 2 tbsp of butter. Stir in the all-purpose flour and cook on low heat for 1 minute to create a roux. Gradually whisk in lukewarm milk and chicken broth, ensuring there are no lumps. Add half and half and evaporated milk, stirring occasionally. Bring the mixture to a gentle boil. Reduce heat to low and slowly add in sharp cheddar, Monterey Jack, Gouda, and Gruyere cheeses (save Parmesan and ½ cup cheddar for topping). Stir until smooth and creamy.
03 - Boil the macaroni in salted water until it’s just shy of al dente. Drain the pasta and toss it with 2 tbsp olive oil to prevent sticking.
04 - Add the cooked macaroni and seafood mixture into the cheese sauce, stirring to combine. If the sauce is too thick, add milk gradually to reach your desired consistency. Stir in Tabasco sauce and adjust salt and pepper to taste. Transfer the mixture to a greased 9×13-inch baking dish. Top with remaining sharp cheddar, Parmesan, panko breadcrumbs, and chopped parsley. Cover the dish with foil and bake at 350°F for 20–25 minutes. Remove the foil and bake for another 8–10 minutes to achieve a golden, crispy topping.
05 - Serve hot and garnish with extra parsley if desired. Pair with a crisp white wine or a light green salad for a complete meal.

# Notes:

01 - For a spicier dish, add extra Tabasco or red pepper flakes.
02 - This dish can be made a day in advance and baked before serving.

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