Ingredients
- 1 lb. elbow macaroni
- 1/2 cup unsalted butter divided
- 1/2 cup flour
- 3 cups whole milk, room temp
- 1 cup heavy cream, room temp
- 4 cups grated Gruyere cheese
- 2 cups grated sharp cheddar cheese
- Salt to taste
- Fresh ground pepper
- 1 1/2 lb. A mixture of crab, lobster, and shrimp
- 1 cup panko breadcrumbs
Directions
- Preheat the oven to 350°F.
- Use cooking spray to coat a 2-quart baking pan. Butter can also be used to lightly coat the dish.
- Follow the instructions on the package to cook the pasta until it is al dente. Drain the pasta, rinse it with cool water, and then set it aside.
– How to Make the roux:
- Melt 6 Tbsp. Place 6 Tbsp. butter in a large saucepan over medium heat.
- Mix the flour with the water and continue to whisk until well combined. This should take about 30 seconds.
- Slowly add the milk, and cream, and whisk constantly until smooth. Reduce heat to low.
– How to make the Cheese Sauce:
- Mix the shredded cheeses one at a time into the roux. Stir to combine between each addition.
- Salt and pepper to your liking
- Turn off the heat
– Here is how to Bake the Mac and Cheese:
- Mix the seafood and cooked pasta together in the cheese sauce.
- Place the mixture in the prepared baking dish.
- The remaining 2 Tbsp. butter, melt it. Mix the butter with the panko.
- Sprinkle the cheese on top.
- Bake for 30 minutes or until the seafood mac cheese is hot through and the breadcrumbs are golden brown.
- Serve immediately
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