This recipe is a beautiful, rich, creamy, and indulgent dish that brings an “exaggerated” touch to any meal. If you’ve already spent years making macaroni and cheese, this shrimp and lobster version will be delightful and worth making for your loved ones. It’s a dish inspired by strong southern ladies who are fantastic chefs. You can even prepare it a day in advance.
- One pound of pasta
- 3 cups whole milk
- 1 small tablespoon of butter
- 1/4 of cut and diced onion
- 1 tablespoon of chopped fresh thyme
- 2 tablespoons of some virgin or extra virgin olive oil
- 1 or to cloves of fresh and finely chopped garlic
- Some salt and pepper
- 1 or 2 teaspoons of some spicy boiled liquid crab.
- 3 cups of grated Monterey cheese
- 3 cups of grated mild Cheddar
- 1 cup of Gruyère cheese
- 1 pound of shrimp, it should be raw, deveined, and tailless
- 3/4 Book of raw and precooked Lobster that you need to cut into the piece
- 3/4 of crab and make it into pieces.
- Begin by cutting, dicing, and prepping all of your ingredients, and then toss all of the cheeses together in a large mixing bowl. Season the shrimp and lobster, put them aside, and then get your oven preheated to 350°F.
- Bring 3 quarts of water to a boil in a large pot over some high heat. Pour 3 teaspoons of salt into the boiling water. Cook until the package’s recommended cooking time. After that, get the pasta and drain it but do not rinse it, and mix it with 1 or 2 tablespoons of olive oil or vegetable oil while the sauce cooks.
- Preheat the milk and half-and-half in the microwave for 3 to 4 minutes. Then, get a large pan over medium heat and combine the olive oil with butter. Keep cooking for 4 minutes, or until you see the onions getting tender. Cook again for 2 minutes after adding and stirring in the flour, then cook for another minute after adding the chopped garlic and thyme. Then, while constantly whisking everything, add the milk mixture to it. Get the sauce, and make sure it’s smooth and free of lumps. After doing that, reduce the heat a little bit. Season everything with liquid crab boil, hot sauce, salt, and pepper to bring some taste.
- After that, add 3 cups of the shredded cheese to the sauce and remove it from the heat. Stir everything until the cheese melts and blends with the sauce, then add your drained pasta and mix everything well.
- Finally, pour half of the macaroni and cheese into a lightly sprayed 9×13 baking dish, and place the first layer of the seafood on top, using only half of each. Get 2 cups of the saved cheeses that should be sprinkled on top. Keep repeating the mac and cheese stacking, bake it for half an hour at 350°f, and don’t forget to cover it with some aluminum foil. You can now remove the cover and keep it baking for a further 10 minutes or until you notice that the cheese is completely melted and the seafood got cooked through and then serve it immediately.