Lobster Crab Shrimp Mac Cheese (Print Version)

A gourmet blend of succulent lobster, crab and shrimp folded into creamy macaroni with five premium cheeses.

# Ingredients:

→ Seafood and Pasta

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

→ Sauce and Seasoning

05 - 4 tbsp butter, divided
06 - 1/2 cup chopped white onion
07 - 2 cloves garlic, chopped
08 - 1 tbsp Italian herb seasoning
09 - 1/2 tbsp cayenne pepper
10 - 1/2 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 lukewarm whole milk
17 - 1 cup half and half
18 - 1 cup evaporated milk
19 - 1/2 cup lukewarm low-sodium chicken broth
20 - 2 cups grated sharp cheddar cheese
21 - 2 cups grated Monterey Jack cheese
22 - 1 cup grated Gouda cheese
23 - 1 cup grated Gruyere cheese
24 - 1/2 cup grated Parmesan cheese

→ Topping

25 - 1 cup panko breadcrumbs
26 - Handful of chopped fresh parsley

# Steps:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and set aside.
02 - If not already done, clean and devein shrimp, cut pre-cooked lobster tails into bite-sized pieces, and prepare crab meat.
03 - In a large, deep skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
04 - Add chopped garlic and cook for 1 minute until fragrant. Stir in the Italian herb seasoning, cayenne pepper, paprika, Old Bay seasoning, and Cajun seasoning. Cook for 30 seconds to release the flavors.
05 - Add the remaining 2 tablespoons of butter to the pan and allow to melt. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
06 - Gradually add the lukewarm whole milk, half and half, evaporated milk, and chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until slightly thickened, about 3-5 minutes.
07 - Reduce heat to low. Add all grated cheeses in batches, stirring between additions until completely melted and smooth. Season with salt, black pepper, and Tabasco sauce to taste.
08 - Fold in the prepared shrimp, lobster, and crab meat. Cook for 2-3 minutes until shrimp is pink and opaque, being careful not to overcook.
09 - Add the cooked macaroni to the seafood cheese sauce. Stir gently to coat all pasta evenly with the sauce.
10 - Preheat oven to 350°F (175°C). Transfer the macaroni mixture to a 9x13-inch baking dish.
11 - Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese.
12 - Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly. Garnish with chopped parsley before serving.

# Notes:

01 - For best results, use freshly grated cheese as pre-packaged shredded cheese contains anti-caking agents that can affect the smoothness of your sauce.
02 - The seafood can be prepared a day in advance and refrigerated until ready to use.
03 - For a more economical version, you can use all shrimp instead of the lobster and crab.

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