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INGREDIENTS 

  • 4 cups Elbow Macaroni
  • 3 cups Shrimp deveined and without shells
  • 3 to 4 lobster tails pre-cooked and cut into bite-sized pieces
  • 1 cup Crab pre-cooked and cut into pieces
  • 4 tbsp Butter
  • ½ cup White Onion chopped
  • 2 cloves Garlic chopped
  • 1 tbsp Italian dried Herb seasoning
  • ½ tbsp Cayenne Pepper
  • ½ tbsp Paprika
  • 1 tsp Old Bay Seasoning
  • 1 tsp Cajun Seasoning
  • Salt to taste
  • Black Pepper to taste
  • 2 tbsp Tabasco
  • 3 tbsp All-purpose Flour
  • 2 cups whole Milk lukewarm
  • 1 cup Half and half
  • 1 cup Evaporated milk
  • ½ cup Low-sodium Chicken broth lukewarm
  • 2 cups Sharp Cheddar grated
  • 2 cups Monterey Jack cheese grated
  • 1 cup Gouda grated
  • 1 cup Gruyere Cheese grated
  • ½ cup Parmesan grated
  • 1 cup Panko breadcrumbs
  • A handful of Parsley chopped

INSTRUCTIONS 

  • Start with heating the large pot at medium to low heat.
  • Add 2 tbsp butter into the pot and let it melt.
  • Add onions to the pot and sauté then until translucent.
  • Add garlic to the onions are sauté for a minute or till fragrant.
  • Now cook the shrimps in the same pot for 5 minutes or until translucent.
  • Add lobster and Crab as well and heat them through.
  • Now season the meats with Cayenne pepper, paprika, Italian herb seasoning, old bay seasoning, Cajun seasoning, salt, and pepper to taste.
  • Empty the pot in a large bowl and add the remaining 2 tbsp of the butter to the pot.
  • Fry off all-purpose flour for a minute on low heat.
  • Remove the pot from heat and add lukewarm milk and chicken broth gradually while stirring with the help of a wooden spoon.
  • Add half and half and evaporated milk to the pot. Occasionally mix and bring the mixture to a boil on the lowest heat.
  • Meanwhile, boiling the Macaroni in salted water according to the instruction, right to the point it is about to become Al Dante.
  • Once the Macaroni is drained, add 2 tbsp of olive oil, and mix to avoid sticking into macaroni lumps.
  • Add cheeses to the creamy sauce except parmesan and ½ cup of sharp cheddar.
  • Combine the meat and Macaroni into the cheese sauce and toss them well. If the sauce is too thick, gradually add half a cup of milk for the right consistency.
  • Add tabasco sauce to the Macaroni and taste to adjust salt and pepper.
  • Take a 9×13 inches baking tray and grease it with butter.
  • Pour the macaroni mixture into the pan and top it with remaining sharp cheddar, panko breadcrumbs, parmesan, and chopped parsley.
  • Cover the baking pan with foil and bake for 20 to 25 minutes in preheated oven at 350-degrees F.
  • Uncover and bake the Macaroni for 8 to 10 minutes for crispy bits and top.
  • Serve hot and enjoy!

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