Seafood Mac and Cheese

Grate all of the cheeses into a large bowl and set aside. 16 oz Sharp Cheddar Cheese 8 oz Colby Jack 8 oz Mozzarella 7 oz Dubliner Cheese
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Drain the noodles add to a large bowl. Add a generous pinch of kosher salt and black pepper. Set aside. 16 oz Cavatappi Pasta
Remove the lobster from the shell. Use kitchen shears to cut straight down the middle of the underside of the lobster shell. Then cut the middle of the top of the shell. Crack open the shell and gently remove the meat. If you see a black vein in the center of the lobster tail, make a small slit and pull it out. Pat the lobster dry with a paper towel and cut into small 1 inch pieces. 1 lb Lobster Tails
In a medium skillet, melt butter over medium heat. Add diced garlic, lobster chunks, and old bay. Cook for about 3-4 minutes, until the meat is opaque and pigmented part has turned a deep orange color. Add in parsley, toss together, and remove from the heat and place lobster onto a plate, leaving the juices behind. 2 tbsp Salted Butter 1 clove Garlic 1/4 tsp Old Bay 1 tsp Fresh Parsley
Add crab meat to a small bowl and check for any shells of debris. Remove and set aside. 1 lb Jumbo Lump Crab Meat
In the same pot with the lobster juices, make cheesy creamy sauce. In a large pot or dutch oven, melt the butter over medium heat. Stir in the flour and add old bay seasoning, garlic powder, onion powder, and black pepper. Whisk constantly for 3-5 minutes, until slightly thickened and a paste begins to form. Slowly pour in the heavy cream and evaporated milk while whisking to avoid lumps. Bring the cream sauce to a gentle simmer and cook until slightly thickened, stirring frequently, about 5-7 minutes. 4 tbsp Salted Butter 4 tbsp All Purpose Flour 1 tsp Old Bay 1 tsp Garlic Powder 1 tsp Onion Powder 3/4 tsp Black Pepper 2 cups Heavy Cream 12 oz Evaporated Milk
Add the cream cheese and dijon mustard, stirring until combined. Remove from heat and add half of the cheese mixture. Stir until completely melted and velvety. Stir in sour cream. 4 oz Cream Cheese 2 tsp Dijon Mustard 2 tbsp Sour Cream
Add the cooked pasta to the cheese sauce and toss gently until every noodle is coated. Fold in half of the cooked lobster and crab meat.
Pour half of the mac and cheese into a 9×13 baking dish or casserole dish. Sprinkle the half of the remaining cheeses on top and add the rest of the crab meat, then add the remaining mac and cheese, top and remaining lobster and sprinkle all of the remaining cheese on top.
Cover with aluminum foil and bake for 15-20 minutes, until the cheese is melted and bubbly around the edges. Remove the foil, then broil for 2–3 minutes for that crisp golden brown top. Keep a close eye so it doesn’t burn! Allow the mac and cheese to cool for 10 minutes, then serve. Add a dash of old bay and fresh parsley on top for color (optional). Fresh Parsley

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Mac and Cheese

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Seafood Mac and Cheese

Equipment

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Mac and Cheese

Instructions

Nutrition

Ingredients