SHRIMP MACARONI AND CHEESE

SHRIMP MACARONI AND CHEESE

Ingredients:

1 Pound Penne Pasta or Large Elbow Pasta

3 cups Whole Milk

2 cups Half & Half

1 Tablespoon Butter

2 Tablespoons Extra Virgin Olive Oil

¼ Cup Onion, diced

1 Tablespoon Fresh Thyme, chopped

1 to 2 Cloves Fresh Garlic, finely minced

3 Level Tablespoons All-Purpose Flour

To Taste Kosher Salt

To Taste Black Pepper

To Taste or 1 to 2 Tablespoons Grand Diamond All-Purpose Seasoning

To Taste or 2 to 3 Teaspoons Hot Sauce or Tabasco

1 to 2 Teaspoons Liquid Crab Boil, (optional) (careful, it can be spicy but it adds a nice seafood flavor)

3 Cups (about 12 Ounces) Gouda Cheese or Monterey Jack Cheese, grated

3 Cups (about 8 Ounces) Muenster Cheese or Mild Cheddar Cheese, grated

1 cup (a little less than 4 Ounces) Gruyere Cheese, grated

1 Pound Shrimp, raw, deveined, tail removed, Size 14-16 or 31-40

½ to ¾ Pound Lobster, raw or pre-steamed, chopped into chunks (3 to 4 small lobster tails will do)

½ to ¾ Pound Lump Crab, your choice

Nonstick Cooking Spray, optional

Derictions:

Note: Store-purchased lobster that has been steamed/pre-cooked alongside your decision of bump crab meat turns out incredible for this formula.

Plan, hack, and dice each of the fixings first. Grind the cheeses as a whole and throw them together in one enormous bowl.

Season the shrimp and lobster. Put away.

Preheat stove to 350 degrees

In a huge stockpot, heat 3 quarts of water to the point of boiling over high hotness. Season the bubbling water, with 3 Tablespoons of salt. Cook until just still somewhat firm or 2 minutes shy of the recommended cooking time on the bundle. Once done, channel the pasta, DO NOT flush, and throw with 1 or 2 tablespoons of olive oil or vegetable oil to hold it back from remaining together while the sauce is being cooked.

Preheat the milk and half and half together in the microwave, around 3 to 4 minutes. Then, in an enormous skillet dissolve the spread and olive oil together over medium-high hotness. Add the onions and sauté for around 3 to 4 minutes or until delicate. Add and mix in the flour, cook for around 2 minutes. (This is a roux. Try not to brown it.) Add the cleaved garlic and thyme, cook for one more moment. Then, while whisking energetically add all of the milk blends to the roux. Rush until the sauce is smooth and has no protuberances. When it's smooth, turn the hotness down to medium hotness. Add the salt, pepper, Grand Diamond All-Purpose Seasoning, hot sauce, and discretionary fluid crab bubble to taste. Stew for around 5 to 8 minutes or until the sauce has thickened. Whisk sometimes to hold it back from staying.

Then, add 3 cups of the ground cheeses to the sauce (hold 4 cups for layering), switch off the hotness, and mix just until the cheddar liquefies and the sauce is consolidated. Mix in the depleted pasta.

In a delicately splashed 9×13 baking dish, pour in portion of the macaroni and cheddar. Then, place the primary layer of fish, utilizing half of each. Sprinkle 2 cups of the held cheeses. Add the following layer of macaroni and cheddar, rehash the layering of fish, and top with the last 2 cups of cheddar. Heat COVERED with aluminum foil at 350 degrees for 30 minutes. Eliminate the cover and keep on baking for 10 extra minutes or just until the cheddar is completely dissolved and the fish is completely cooked. 

Serve hot and Enjoy!

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