Prep time: 30 minutes
Cook time: 40 minutes
Serves 8
Ingredients:
- 1 lb. elbow macaroni
- 3 cups whole milk
- 2 cups half-and-half
- 3 cups gouda cheese, grated
- 3 cups mild cheddar cheese, grated
- 1 cup gruyere cheese, grated
- 1 lb. shrimp, raw and deveined with tail removed
- ½ lb. lobster, pre-steamed
- ¾ lb. lump crab
- 1 Tb. butter
- 2 Tb. olive oil
- ¼ cup diced onion
- 1 Tb. fresh or dried thyme
- 2 cloves minced garlic
- 3 Tb. all-purpose flour
- 2 Tb. all-purpose seasoning
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
Directions:
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Preheat the oven to 350° and grease a 9x13” baking pan.
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Toss the cheeses together in a bowl.
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Chop all seafood and toss together in a separate bowl, topping with all-purpose seasoning.
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Prepare macaroni according to package directions, cooking until al dente or just a couple minutes short of the suggested cooking time.
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Drain pasta and toss with olive oil.
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Mix milk with half-and-half in a microwave safe bowl, heating for 3 to 4 minutes.
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In a large skillet, melt butter over medium-high heat. Add onions and sauté for 3 to 4 minutes or until soft. Stir in flour, cooking for 2 minutes. Add the minced garlic and thyme, cooking for another minute.
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Add milk mixture to skillet, whisking constantly. Once the sauce is smooth, turn the heat down to medium and add salt and pepper.
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Simmer sauce for 5 to 8 minutes or until it has thickened, whisking constantly so it doesn’t stick.
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Turn off the heat and fold in 3 cups of the cheese mixture. Once cheese has melted, stir in pasta.
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In your baking pan, pour in half of the pasta mixture. Top with half of the seafood mixture and 2 cups of reserved cheeses. Add the next layer of pasta, seafood and the final 2 cups of cheese.
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Bake covered with aluminum foil for 30 minutes. Remove the cover and continue to bake for an additional 10 minutes or until the cheese browns and bubbles.
