Seafood Cheese Pasta Bake (Print Version)

# Ingredients:

→ Seafood and Pasta

01 - 1 cup crab meat, pre-cooked and cut into chunks
02 - 3–4 cooked lobster tails, chopped into small pieces
03 - 3 cups cleaned and deveined shrimp
04 - 4 cups cooked elbow pasta

→ Sauce and Seasoning

05 - 2 tablespoons Tabasco (or your favorite hot sauce)
06 - Salt and black pepper to your liking
07 - 1 teaspoon each of Old Bay and Cajun seasonings
08 - 1 tablespoon Italian herbs
09 - 2 garlic cloves, finely diced
10 - ½ tablespoon each of paprika and cayenne pepper
11 - 4 tablespoons butter, split in half
12 - ½ cup onion, diced

→ Cheese and Dairy

13 - 1 cup evaporated milk
14 - 1 cup Gruyere cheese, shredded
15 - ½ cup chicken broth, slightly warm
16 - ½ cup Parmesan cheese, shredded
17 - 2 cups shredded Monterey Jack cheese
18 - 2 cups grated sharp cheddar cheese
19 - 1 cup Gouda cheese, grated
20 - 2 cups whole milk, warmed
21 - 1 cup half and half
22 - 3 tablespoons flour

→ Topping

23 - Fresh parsley, chopped (a small handful)
24 - 1 cup panko crumbs

# Instructions:

01 - Melt 2 tablespoons of butter in a deep pan set on medium-low heat. Toss in the chopped onions and cook until clear. Add the chopped garlic and stir for a minute until it smells nice. Drop in the shrimp and cook until pink, about 5 minutes. Stir in the lobster and crab, heating them just enough. Sprinkle with seasonings like Cajun, Old Bay, Italian herbs, paprika, cayenne, salt, and black pepper. Scoop the seafood mix into a big bowl and keep it aside.
02 - Use the same pan to melt the rest of your butter, then mix in the flour to make a paste (roux). Slowly pour in the warm milk and chicken broth, mixing well to avoid clumps. Add the half and half and evaporated milk, letting it simmer gently. Lower the heat and add Gouda, Monterey Jack, Gruyere, and sharp cheddar cheeses, stirring until the sauce gets smooth. Set aside ½ cup of cheddar and Parmesan for topping.
03 - Boil your macaroni in salted water but stop cooking just before it’s completely soft. Drain it and coat with a bit of olive oil so the pasta doesn’t stick together.
04 - Mix the seafood, pasta, and cheese sauce together in the pot. If the sauce seems thick, add a splash of milk to loosen it up. Stir in the Tabasco and adjust salt or pepper as needed. Pour everything in an oiled 9x13-inch baking dish. Sprinkle it with the reserved cheddar, Parmesan, breadcrumbs, and parsley. Cover with foil and bake at 175°C (350°F) for 20–25 minutes. After, uncover and cook for another 8–10 minutes until the top is crispy and golden.
05 - Dish it up while it’s warm and sprinkle with extra parsley if you’d like. It goes great with a fresh green salad or a chilled white wine.

# Notes:

01 - Don’t have lobster? Scallops or mussels would make a great swap.
02 - Switch out Gruyere or Gouda with options like Fontina or Havarti for a similar creamy texture.
03 - You can prep this ahead of time and bake it just before serving.

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