1 lb. elbow macaroni
½ cup unsalted butter, divided
½ cup flour
3 cups whole milk, room temperature
1 cup heavy cream, room temperature
4 cups grated Gruyère cheese
2 cups grated sharp cheddar cheese
Fresh ground pepper
1 ½ lb. mixture of cooked lobster, crab, and shrimp
1 cup panko breadcrumbs
Preheat the oven to 375° F.
Coat a 2-quart baking dish with cooking spray (or lightly coat it with butter).
Cook the pasta just to al dente, according to the package directions. Drain, rinse with cool water, and set aside.
Make the roux
Melt 6 Tbsp. of the butter in a large pot over medium heat.
Add the flour, then whisk constantly until it’s fully combined, about 30 seconds.
Slowly add the milk and cream, whisking constantly, until it’s combined and smooth, about one minute more. Reduce the heat to low.
Stir into the roux the shredded cheeses, one handful at a time, stirring to combine completely between additions.
Add salt and pepper to taste.
Remove from heat.
Assemble and Bake the Mac and Cheese
Gently stir in the cooked pasta and seafood mixture into the cheese sauce.
Pour the mixture into the prepared baking dish.
Melt the remaining 2 Tbsp. butter and mix it with the panko.
Sprinkle on top of the mac and cheese.
Bake for about 30 minutes, or until the seafood mac and cheese is hot throughout and the breadcrumbs are golden brown.