Lobster, Crab and Shrimp Macaroni and Cheese
- Penne Pasta (one pound) or Large Elbow Pasta (1 pound)
- three quarts of whole milk
- one teaspoon of butter
- two tblsp. olive oil (extra virgin)
- fourteen cup diced onion
- one teaspoon chopped fresh thyme
- one to two garlic cloves, finely minced
- All-Purpose Flour, three Tablespoons
- Kosher salt, to taste
- Black pepper, to taste
- one to two Tablespoons Grand Diamond All Purpose Seasoning, to taste
- two to three Teaspoons Hot Sauce or Tabasco, to taste
- one to two Teaspoons Liquid Crab Boil (careful, it can be spicy but it adds a nice seafood flavor)
- three cups grated Gouda or Monterey Jack cheese (approximately eleven ounces)
- three mugs (about eight Ounces) Mild Cheddar Cheese or Muenster Cheese, grated
- one mug (a little less than four Ounces) Gruyere Gruyere Gruyere Gruyere Gruyere Gruyere Gruyere
- 1 pound raw shrimp (size fourteen -16 or 31-40), deveined and tail removed
- 12 to 34 pound raw or pre-steamed lobster, split into portions (three to four small lobster tails will do)
- Lump crabs weighing 12 to 34 pounds, your option
Optional: nonstick cooking spray
First, prepare all of the ingredients by chopping, dicing, and dicing them.
Season the shrimp and lobster with salt and pepper. Remove from the equation.
Preheat the oven to 350 degrees Fahrenheit.
Bring 3 quarts of water to a boil in a large stock pot over high heat.
3 Tablespoons of salt to 3 quarts of boiling water Cook until just al dente, or two minutes less than the package’s recommended cooking time.
Drain the pasta, but do not rinse it, and mix it with 1 or 2 tablespoons of olive or vegetable oil to keep it from sticking together while the sauce cooks.
In a microwave-safe bowl, combine the milk and half-and-half and heat for 3 to 4 minutes.
Next, melt the butter and olive oil together in a large skillet over medium-high heat.
Cook for about two minutes after adding and stirring in the flour. (This is called a roux.) It should not be browned.) Cook for another minute after adding the chopped garlic and thyme.
Then, while continuously whisking, pour in all of the milk mixture into the roux.
Whisk the sauce until it is smooth and lump-free. Reduce the heat to medium heat until it’s smooth.
To taste, season with salt, pepper, Grand Diamond All Purpose Seasoning, hot sauce, and liquid crab boil if desired.
Add the second layer of macaroni and cheese, then repeat the seafood layering and finish with the remaining two cups of cheese.
Preheat oven to three hundred fifty °F and bake for thirty minutes, covered with aluminum foil.
Remove the cover and bake for another ten minutes, or until the cheese is completely melted and the seafood is cooked through.