Name: Southern Lobster and Shrimp Mac and Cheese
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Whole wheat elbow macaroni - 1 (16 ounce) package; Dried minced onion - ½ cup; Cooked and cubed lobster meat - 1 pound; Cooked shrimp, tails removed - 1 pound; Evaporated milk - 1 (12 ounce) can; Heavy cream - 1 cup; All-purpose flour, sifted - 1 tablespoon; Eggs - 3; Butter - 1 stick; All-purpose flour - 2 tablespoons; Shredded sharp Cheddar cheese - 1 pound; Shredded Swiss cheese - 1 pound; Shredded Monterey Jack cheese - 1 pound; Butter - 1 stick; Dried onion seasoning (such as Pampered Chef® Three Onion Rub) - 1 tablespoon; Herbes de Provence - 1 teaspoon; Crushed buttery round crackers (such as Ritz®) - 2 cups; Butter, sliced into pats - 1 stick

Southern Lobster and Shrimp Mac and Cheese

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Southern Lobster and Shrimp Mac and Cheese

1. Whole wheat elbow macaroni - 1 (16 ounce) package

2. Dried minced onion - ½ cup

3. Cooked and cubed lobster meat - 1 pound

4. Cooked shrimp, tails removed - 1 pound

5. Evaporated milk - 1 (12 ounce) can

6. Heavy cream - 1 cup

7. All-purpose flour, sifted - 1 tablespoon

8. Eggs - 3

9. Butter - 1 stick

10. All-purpose flour - 2 tablespoons

11. Shredded sharp Cheddar cheese - 1 pound

12. Shredded Swiss cheese - 1 pound

13. Shredded Monterey Jack cheese - 1 pound

14. Butter - 1 stick

15. Dried onion seasoning (such as Pampered Chef® Three Onion Rub) - 1 tablespoon

16. Herbes de Provence - 1 teaspoon

17. Crushed buttery round crackers (such as Ritz®) - 2 cups

18. Butter, sliced into pats - 1 stick

How to cook deliciously - Southern Lobster and Shrimp Mac and Cheese

1. Stage

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. Stage

Place lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.

3. Stage

Preheat the oven to 375 degrees F (190 degrees C).

4. Stage

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. Stage

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. Stage

Stir pasta, lobster, and shrimp into cheese and cream sauce to coat completely; transfer into a 9x11-inch baking dish.

7. Stage

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. Stage

Cover macaroni mixture with thin pats of butter. Top with cracker coating.

9. Stage

Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.