- 1 lb. elbow macaroni
- 1/2 cup unsalted butter divided
- 1/2 cup flour
- 3 cups whole milk, room temp
- 1 cup heavy cream, room temp
- 4 cups grated Gruyere cheese
- 2 cups grated sharp cheddar cheese
- Salt to taste
- Fresh ground pepper
- 1 1/2 lb. A mixture of crab, lobster, and shrimp
- 1 cup panko breadcrumbs
Preheat the oven to 350°F.
Use cooking spray to coat a 2-quart baking pan. Butter can also be used to lightly coat the dish.
Follow the instructions on the package to cook the pasta until it is al dente. Drain the pasta, rinse it with cool water, and then set it aside.
How to Make the roux
Melt 6 Tbsp. Place 6 Tbsp. butter in a large saucepan over medium heat.
Mix the flour with the water and continue to whisk until well combined. This should take about 30 seconds.
Slowly add the milk, and cream, and whisk constantly until smooth. Reduce heat to low.
How to make the Cheese Sauce
Mix the shredded cheeses one at a time into the roux. Stir to combine between each addition.
Salt and pepper to your liking
Turn off the heat
Here is how to Bake the Mac and Cheese
Mix the seafood and cooked pasta together in the cheese sauce.
Place the mixture in the prepared baking dish.
The remaining 2 Tbsp. butter, melt it. Mix the butter with the panko.
Sprinkle the cheese on top.
Bake for 30 minutes or until the seafood mac cheese is hot through and the breadcrumbs are golden brown.
For Cheese – I recommend using Gruyere with cheddar to get the best flavor. Fontina can be used as a substitute because it melts well. You should make sure that the substitute cheese is good melting cheese. For Panko Topping, You can add shredded Parmesan or Cheddar to your panko. Freezing: If you freeze anything with milk, there may be separation which can alter the texture. Cut the Mac and Cheese into small pieces, wrap with plastic wrap, and store in an airtight container or bag. It is best to place the Mac and Cheese in the fridge overnight. Heating: In the oven is the best way to warm up the Mac and Cheese. Pre-heat oven to 300°F. Place Mac and Cheese in a baking pan and cover with foil. Heat for 20-30 minutes, or until warm. Storing leftovers: Wrap the Mac and Cheese tightly and keep them in the fridge for up to four days. Making the Mac and Cheese in Advance: It is not recommended to prepare the Mac and cheese the day before, without baking. Cheese texture will change, making it unpalatable.