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- Preparing Time: 1 hour and 45 minutes
- Total Time: -
- Served Person: 16
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 stick butter
- cream sauce:
- 1 (12 ounce) can evaporated milk
- 1 teaspoon herbes de provence
- 3 eggs
- 1/2 cup dried minced onion
- 1 (16 ounce) package whole wheat elbow macaroni
- 1 pound cooked and cubed lobster meat
- 1 pound cooked shrimp, tails removed
- 1 tablespoon all-purpose flour, sifted
- roux and cheese sauce:
- 1 pound shredded sharp cheddar cheese
- 1 pound shredded swiss cheese
- 1 pound shredded monterey jack cheese
- top coating:
- 1 tablespoon dried onion seasoning (such as pampered chef® three onion rub)
- 2 cups crushed buttery round crackers (such as ritz®)
- 1 stick butter, sliced into pats
- Carbohydrate 45.6
- Cholesterol 264
- Fat 59.8
- Protein 42.6
- Sodium 977
- Calories 884 calories;
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. Place lobster and shrimp in a colander. Pour the cooked pasta and onions over shellfish; let drain. Preheat the oven to 375 degrees F (190 degrees C). Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour. Whisk eggs together in a small bowl. Cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with the eggs, being careful not to cook and scramble the eggs. Slowly mix the egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes. 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 the cream sauce and stir until smooth. Stir pasta, lobster, and shrimp into the cheese and cream sauce to coat completely. Pour mac and cheese into a 9x11-inch baking dish. 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. Cover mac and cheese with thin pats of butter. Top with the cracker coating. Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.
