Ingredients
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1 (16 ounce) package whole wheat elbow macaroni
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½ cup dried minced onion
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1 pound cooked and cubed lobster meat
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1 pound cooked shrimp, tails removed
Cream Sauce:
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1 (12 ounce) can evaporated milk
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1 cup heavy cream
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1 tablespoon all-purpose flour, sifted
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3 eggs
Roux and Cheese Sauce:
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1 stick butter
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2 tablespoons all-purpose flour
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1 pound shredded sharp Cheddar cheese
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1 pound shredded Swiss cheese
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1 pound shredded Monterey Jack cheese
Top Coating:
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1 stick butter
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1 tablespoon dried onion seasoning (such as Pampered Chef® Three Onion Rub)
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1 teaspoon herbes de Provence
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2 cups crushed buttery round crackers (such as Ritz®)
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1 stick butter, sliced into pats
Directions
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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.
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Place lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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Stir pasta, lobster, and shrimp into cheese and cream sauce to coat completely; transfer into a 9x11-inch baking dish.
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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.
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Cover macaroni mixture with thin pats of butter. Top with cracker coating.
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Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.
Tips
You can use 3 to 4 pounds of any shredded cheeses you prefer.
Substitute 1/2 cup egg whites for the eggs, if you like.
Feel free to use saltine crackers instead of Ritz.
This dish tastes best made a day ahead.
Nutrition Facts (per serving)
884 | Calories |
60g | Fat |
46g | Carbs |
43g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 884 | |
% Daily Value * | |
Total Fat 60g | 77% |
Saturated Fat 34g | 169% |
Cholesterol 264mg | 88% |
Sodium 977mg | 42% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 3g | 11% |
Total Sugars 5g | |
Protein 43g | 85% |
Vitamin C 3mg | 3% |
Calcium 777mg | 60% |
Iron 4mg | 22% |
Potassium 412mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.