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 tablespoons butter, divided
06 - ½ cup white onion, chopped
07 - 2 cloves garlic, chopped
08 - 1 tablespoon Italian herb seasoning
09 - ½ tablespoon cayenne pepper
10 - ½ tablespoon paprika
11 - 1 teaspoon Old Bay seasoning
12 - 1 teaspoon Cajun seasoning
13 - Salt and black pepper to taste
14 - 2 tablespoons Tabasco sauce

→ Cheese and Dairy

15 - 3 tablespoons 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 cheese, grated
21 - 2 cups Monterey Jack cheese, grated
22 - 1 cup Gouda cheese, 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 tablespoons 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 mixture with cayenne, paprika, Italian herb seasoning, Old Bay, Cajun seasoning, salt, and black pepper. Remove and set aside in a large bowl.
02 - In the same pot, melt the remaining 2 tablespoons of butter. Stir in all-purpose flour and cook on low heat for 1 minute to create a roux. Gradually whisk in lukewarm milk and chicken broth, ensuring 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 sharp cheddar, Monterey Jack, Gouda, and Gruyere cheeses (reserve Parmesan and ½ cup cheddar for topping), stirring until smooth and creamy.
03 - Boil the elbow macaroni in salted water until just shy of al dente. Drain and toss with 2 tablespoons of olive oil to prevent sticking.
04 - Combine the cooked macaroni and the seafood mixture into the cheese sauce, stirring to combine. Gradually add milk if the sauce is too thick. Stir in Tabasco sauce and adjust salt and pepper to taste. Transfer the mixture into a greased 9x13-inch baking dish. Top with reserved sharp cheddar, Parmesan, panko breadcrumbs, and chopped parsley. Cover with foil and bake at 175°C (350°F) for 20–25 minutes. Remove foil and bake for another 8–10 minutes to achieve a golden, crispy topping.
05 - Serve hot, garnished with additional parsley if desired. Pair with a crisp white wine or a light green salad for a complete meal.

# Notes:

01 - Seafood substitutions such as scallops or mussels may be used to replace lobster.
02 - Use cheeses that melt well if substituting Gruyere or Gouda, such as Havarti or Fontina.
03 - This dish can be assembled a day in advance and baked before serving.

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