*Ingredients:
° 1 package (16 ounces) whole wheat elbow macaroni
° ½ cup chopped dried onion
° 1 pound cook lobster meat
° 1 pound cooked shrimp, tails removed
° 1 can 12 oz evaporated milk
° 1 cup heavy cream
° 1 tablespoon all-purpose flour, sifted
° 3 eggs
° 1 stick of butter
° 2 tsp flour
° 1 pound grated sharp cheddar
° 1 pound grated Swiss cheese
° 1 pound grated Monterey Jack cheese
° 1 stick of butter
° 1 tablespoon dried onion seasoning (such as Pampered Chef® Three Onion Rub)
° 1 Provencal herb teaspoon
° 2 cups crushed buttery round crackers (like the Ritz®)
° 1 stick of butter, cut into pieces
* Step by step:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in boiling water, stirring occasionally, until macaroni is tender but firm to bite into, about 8 minutes. Drain.
Place the lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.
Preheat oven 375 degrees F (190 degrees C).
Heat evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk the flour. Beat the eggs together in a small bowl.
Cooking sauce to small bubbles form. Add the 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 stir the egg-cream mixture into the pan. Continue cooking over medium-low heat, stirring occasionally, until thickened and smooth, 5 to 10 minutes.
Melt 1 stick of butter in the saucepan used to cook the pasta over medium heat. Add flour; cook until the roux thickens and takes on a caramel color, about 5 minutes. Stir in cheese, Swiss cheese / Monterey Jack cheese. Cook, stirring constantly, until almost completely melted, about 4 minutes. Pour in cream sauce & stir to smooth.
Stir pasta, lobster and shrimp into cream cheese sauce to coat completely. Pour macaroni and cheese into a 9 x 11 inch baking dish.
Melt another stick of butter in the pan 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 the mac and cheese with fine knobs of butter. Cover with the layer of crackers.
Bake in preheated oven until top is crispy and cheeses are melted, about 1 hour.
Enjoy !
