Ingredients:
1 lb. elbow macaroni
1/2 cup (1 stick) butter, divided
1/2 cup unbleached flour
3 cups whole milk
1 cup heavy cream
2 cups shredded Gruyere cheese
4 cups shredded sharp cheddar cheese
1 cup shredded Mozzarella cheese
1/4 cup Cream Cheese
Salt and pepper
2 pounds cooked wild caught shrimp *
2 pounds cooked wild caught bay scallops *
1/2 pound pre-cooked lobster or crab (optional)
1 cup panko breadcrumbs
Directions:
Preheat the oven to 350°F.
Lightly Coat a 13 x 9 baking dish with butter.
Cook the pasta until it is al dente. Drain the pasta, place in a bowl and then set it aside.
Place 6 Tbsp. butter in the re-used large pasta pot over medium heat.
Once the butter is melted, add the flour and stir to combine.
Slowly add the milk, and cream, and whisk constantly until smooth. Reduce heat to low.
Add the cream cheese and stir until melted.
Add the shredded cheeses one at a time into the mix. Stir to combine until all melted.
Add the salt and pepper.
Mix the seafood and cooked pasta together in the cheese sauce.
Place the mixture in the prepared baking dish.
Melt the remaining 2 T butter and mix together with the panko bread crumbs.
Sprinkle the bread crumb mixture on top.
Bake for 30 minutes or until heated through and the breadcrumbs are golden brown.
* Saute the shrimp and scallops together with 3 T butter, salt, pepper and 2 T crushed garlic or 2 whole garlic cloves, minced - in a large pan until the shrimp is pink and the scallops are no longer translucent. (They will be done around the same time) Do not over cook! Drain and set aside.
(This recipe makes a huge batch!) Prepare for a large feast or prepare for awesome leftovers!
