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Ingredients
Penne Pasta (1 pound) or Large Elbow Pasta (1 pound)
3 quarts of whole milk
2 c. half-and-half
1 teaspoon of butter
2 tblsp. olive oil (extra virgin)
14 cup diced onion
1 teaspoon chopped fresh thyme
1 to 2 garlic cloves, finely minced
All-Purpose Flour, 3 Tablespoons
Kosher salt, to taste
Black pepper, to taste
1 to 2 Tablespoons Grand Diamond All Purpose Seasoning, to taste
2 to 3 Teaspoons Hot Sauce or Tabasco, to taste
1 to 2 Teaspoons Liquid Crab Boil (careful, it can be spicy but it adds a nice seafood flavor)
3 cups grated Gouda or Monterey Jack cheese (approximately 12 ounces)
3 mugs (about 8 Ounces) Mild Cheddar Cheese or Muenster Cheese, grated
1 mug (a little less than 4 Ounces) Gruyere Gruyere Gruyere Gruyere Gruyere Gruyere Gruyere
1 pound raw shrimp (size 14-16 or 31-40), deveined and tail removed
12 to 34 pound raw or pre-steamed lobster, split into portions (3 to 4 small lobster tails will do)
Lump crabs weighing 12 to 34 pounds, your option
Optional: nonstick cooking spray
Directions
First, prepare all of the ingredients by chopping, dicing, and dicing them.
Toss all of the cheeses together in a large mixing basin.
Season the shrimp and lobster with salt and pepper. Remove from the equation.
Preheat the oven to 350 degrees Fahrenheit.
Bring 3 quarts of water to a boil in a large stock pot over high heat.
3 Tablespoons of salt to 3 quarts of boiling water Cook until just al dente, or 2 minutes less than the package’s recommended cooking time.
Drain the pasta, but do not rinse it, and mix it with 1 or 2 tablespoons of olive or vegetable oil to keep it from sticking together while the sauce cooks.
In a microwave-safe bowl, combine the milk and half-and-half and heat for 3 to 4 minutes.
Next, melt the butter and olive oil together in a large skillet over medium-high heat.
Add the onions and cook for 3 to 4 minutes, or until they are tender.
Cook for about 2 minutes after adding and stirring in the flour. (This is called a roux.) It should not be browned.) Cook for another minute after adding the chopped garlic and thyme.
Then, while continuously whisking, pour in all of the milk mixture into the roux.
Whisk the sauce until it is smooth and lump-free. Reduce the heat to medium heat until it’s smooth.
To taste, season with salt, pepper, Grand Diamond All Purpose Seasoning, hot sauce, and liquid crab boil if desired.
Add the second layer of macaroni and cheese, then repeat the seafood layering and finish with the remaining 2 cups of cheese.
Preheat oven to 350°F and bake for 30 minutes, covered with aluminum foil.
Remove the cover and bake for another 10 minutes, or until the cheese is completely melted and the seafood is cooked through.
