Three-Cheese Seafood Pasta (Printable Version)

A rich spin on mac n' cheese loaded with lobster, shrimp, and crab in a cheesy sauce topped with crispy breadcrumbs.

# Ingredients:

→ Pasta and Seafood

01 - 3 cups deveined shrimp without shells
02 - 1 cup pre-cooked crab chunks
03 - 4 cups elbow pasta
04 - 3-4 pre-cooked lobster tails, chopped into smaller pieces

→ Flavorings and Sauce

05 - 1 teaspoon Cajun spice blend
06 - 1 teaspoon Old Bay seasoning mix
07 - ½ tablespoon smoked paprika
08 - ½ cup finely diced white onion
09 - 4 tablespoons butter, split into two portions
10 - ½ tablespoon cayenne spice
11 - Salt and pepper to your liking
12 - 2 teaspoons of Tabasco for a kick
13 - Italian herb seasoning, 1 tablespoon
14 - 2 garlic cloves, minced
15 - 2 tablespoons olive oil to toss with cooked pasta
16 - 3 tablespoons of all-purpose flour as thickener

→ Dairy and Cheeses

17 - 1 cup evaporated milk
18 - 2 cups grated Monterey Jack cheese
19 - 1 cup Gouda, grated finely
20 - 1½ cups lukewarm whole milk
21 - 1 cup Gruyere, grated
22 - ½ cup warm chicken stock with less salt
23 - ½ cup shredded Parmesan cheese
24 - 2 cups sharp cheddar cheese, grated (set ½ cup aside for later)
25 - 1 cup half and half

→ For the Crunchy Topping

26 - A cup of panko crumbs
27 - Chopped parsley for sprinkling on top

# Steps:

01 - In a big pot over low-medium heat, melt 2 tablespoons of butter. Toss in the diced onion and cook until they look clear. Add chopped garlic and let it cook for another minute until the smell fills the air.
02 - Throw the shrimp into your pot and let them cook for 5 minutes until they’re pink all over. Mix in the pre-cooked bits of lobster and crab, and warm them up lightly.
03 - Scatter over the cayenne, paprika, Italian herbs, Old Bay, Cajun mix, plus salt and black pepper. Mix everything to cover it well with the spices, and then move the seafood out of the pot into a big mixing bowl.
04 - Using the same pot, drop the remaining 2 tablespoons of butter in it without washing it first. Add the flour and cook on low for about a minute as you stir constantly to make a smooth paste.
05 - Slowly pour in the chicken broth and warm milk while stirring to keep it smooth. Follow this with half and half and evaporated milk. Let it gently bubble on medium heat.
06 - Drop the heat to low and mix in 1½ cups of sharp cheddar along with Monterey Jack, Gouda, and Gruyere. Stir until all the cheese is fully melted. Save Parmesan and the spare half cup of cheddar for sprinkling later.
07 - As the sauce cooks, boil the macaroni in salted water, stopping just before it’s fully done (it’ll finish in the oven). Drain and mix in olive oil to avoid sticking.
08 - Combine your macaroni and seafood with the creamy cheese sauce in the pot. Stir gently, adding a little milk if it feels too thick. Add Tabasco and adjust salt or pepper to suit your taste.
09 - Set your oven to 350°F. Pour the mac and cheese into a 9×13 baking dish that’s been oiled. Sprinkle on the last bits of cheddar, Parmesan cheese, and panko crumbs. Add parsley for a finishing touch.
10 - Cover the dish with foil and bake for 20-25 minutes. Take off the foil and bake another 8-10 minutes until the top is toasted and crispy. Let it sit for a few minutes before enjoying.

# Notes:

01 - Canned crab or lobster can make this dish more budget-friendly without losing much flavor.
02 - This pairs really well with a dry white wine like Sauvignon Blanc or a Chardonnay.
03 - For better texture, it’s worth grating cheese yourself instead of using the packaged kind.
04 - You can assemble the dish the day before and pop it in the oven when ready to eat.
05 - If there are leftovers, freeze them in portions for up to 2 months. Wrap tightly in foil and freeze in containers.

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