Lobster, Crab and Shrimp Macaroni and Cheese



This is a creamy, rich, and decadent recipe for an ‘over the top’ addition to any meal. After years of making basic mac and cheese, this version with shrimp and lobster is an indulgence worth making for those special to you. It is an adapted recipe from strong Southern women (Patti LaBelle, Mama Jean, and my son’s girlfriend Ashley)…all wonderful foodies! I make this a day ahead.

Ingredients

  • 1 Pound Penne Pasta or Large Elbow Pasta
  • 3 Cups Whole Milk
  • 2 Cups Half & Half
  • 1 Tablespoon Butter
  • 2 Tablespoons Extra Virgin Olive Oil
  • ¼ Cup Onion, diced
  • 1 Tablespoon Fresh Thyme, chopped
  • 1 to 2 Cloves Fresh Garlic, finely minced
  • 3 Level Tablespoons All Purpose Flour
  • To Taste Kosher Salt
  • To Taste Black Pepper
  • To Taste or 1 to 2 Tablespoons Grand Diamond All Purpose Seasoning
  • To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco
  • 1 to 2 Teaspoons Liquid Crab Boil, (optional) (careful, it can be spicy but it adds a nice seafood flavor)
  • 3 Cups (about 12 Ounces) Gouda Cheese or Monterey Jack Cheese , grated
  • 3 Cups (about 8 Ounces) Muenster Cheese or Mild Cheddar Cheese, grated
  • 1 Cup (a little less than 4 Ounces) Gruyere Cheese, grated
  • 1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40
  • ½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks (3 to 4 small lobster tails will do)
  • ½ to ¾ Pound Lump Crab, your choice
  • Nonstick Cooking Spray, optional

PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE Directions.




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