Southern Lobster and Shrimp Mac and Cheese
Description
Indulge your guests with this decadent seafood macaroni and cheese recipe featuring shrimp, lobster, a rich cream sauce, and an oniony cracker topping.
Ingredients
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1 (16 ounce) package whole wheat elbow macaroni
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1/2 cup dried minced onion
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1 pound cooked and cubed lobster meat
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1 pound cooked shrimp, tails removed
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1 (12 ounce) can evaporated milk
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1 cup heavy cream
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1 tablespoon all-purpose flour, sifted
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3 eggs
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1 stick butter
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2 tablespoons all-purpose flour
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1 pound shredded sharp Cheddar cheese
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1 pound shredded Swiss cheese
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1 pound shredded Monterey Jack cheese
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1 stick butter
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1 tablespoon dried onion seasoning (such as Pampered Chef® Three Onion Rub)
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1 teaspoon herbes de Provence
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2 cups crushed buttery round crackers (such as Ritz®)
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1 stick butter, sliced into pats
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain.
2
Place lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.
3
Preheat the oven to 375 degrees F (190 degrees C).
4
Whisk eggs together in a medium bowl; set aside. Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour; cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with eggs, being careful not to cook and scramble the eggs. Slowly mix egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes.
5
Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in cream sauce and stir until smooth.
6
Stir pasta, lobster, and shrimp into cheese and cream sauce to coat completely; transfer into a 9x11-inch baking dish.
7
Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers; cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes.
8
Cover macaroni mixture with thin pats of butter. Top with cracker coating.
9
Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.