Whisk occasionally to prevent it from sticking. Simmer for 5 to 8 minutes or until sauce has thickened.

Once it is smooth, lower the heat to medium.Īdd salt, pepper, Grand Diamond All Purpose Seasoning, hot sauce and, if desired, liquid crab and boil to taste. Whisk until the sauce is smooth and free of lumps. Then, while whisking vigorously, add all the milk mixture to the roux. (This is a roux, don’t brown it.) Add the chopped garlic and thyme and cook for another minute. Then, in a large frying pan, melt the butter and olive oil together over medium-high heat.Īdd the onions and sauté for 3-4 minutes or until tender.Īdd flour and cook and stir for about 2 minutes. Preheat the milk and the half and half mixture in the microwave for about 3 to 4 minutes. Once cooked, drain the pasta, do not rinse it and mix it with 1 or 2 tablespoons of olive oil or vegetable oil to prevent it from sticking together while the sauce is cooking. Cook until the water is al dente, 2 minutes less than the cooking time suggested on the package. Season the boiling water with 3 tablespoons of salt.

In a large pot, bring 3 liters of water to a boil over high heat. Grate all the cheeses and mix them in a large bowl. Prepare, chop and dice all ingredients first. ½ to ¾ Book of lobster, raw or pre-cooked, cut into pieces (3 to 4 small lobster tails are enough) To taste or 2 to 3 teaspoons of hot sauce or Tabascoġ to 2 teaspoons of boiled liquid crab, (optional) (be careful, it can be spicy but it adds a nice seafood flavor)ģ cups (about 12 ounces) Gouda or Monterey Jack cheese, gratedģ cups (about 8 ounces) Muenster or mild Cheddar, gratedġ cup (just under 4 ounces) grated Gruyère cheeseġ pound of raw, deveined, tailless shrimp, size 14-16 or 31-40 To taste or 1 to 2 tablespoons of Grand Diamond all-purpose condiment One pound penne pasta or large elbow pastaġ to 2 cloves of fresh garlic, finely chopped

Crab and shrimp mac and cheese recipe