SEAFOOD MAC N CHEESE RECIPE
6 oz crawfish tails
10-12 shrimp, tail off & deveined
1 lb macaroni noodles
6 tbsp butter
4 tbsp flour
1/4 cup white wine
1 tsp seafood seasoning
1 tsp cajun seasoning
1 tsp onion powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1/4 cup finely chopped onion
3 cloves minced garlic
2 cups heavy cream
2 cups whole milk
1 cup smoked gouda, freshly shredded
1 cup parmesan, freshly shredded
1 cup milk cheddar, freshly shredded
1 cup sharp white cheddar, freshly shredded
1 cup havarti, freshly shredded
2 oz cream cheese
2 tbsp sour cream
1 tbsp better than bouillon vegetable base
Prepare lobster tails by using scissors to cut down at the opening of the shell, making a lengthwise cut and stopping just before the tail fins.
Take a knife and cut the tail fins, careful not to cut too far down so that you can keep in one piece if you desire to use as a garnish.
Pull meat from shell and cut in the center and then cut into approximately 1/2 inch pieces.
Start getting your macaroni noodles boiling.
Add 4 tbsp butter to pan over medium heat and add in lobster and shrimp, season with seafood seasoning. Cook approximately 1 minute and add in crawfish.
Cook another minute and remove from pan using a slotted spoon, careful to not swoop up all the butter.
You need this for your roux. Add in 2 tbsp butter. Add onion and cook for approximately 3-4 minutes. Add in garlic and cook another minute. Add in vegetable base, stirring until completely incorporated.
Add the flour and stir until completely combined. Cook for a minute or two. Stir in wine. Now add in your heavy cream and milk, mixing constantly. Whisk any clumps you see. Reduce to medium-low heat.
Slowly add the cheese, reserving some for the top. Add in the cream cheese and sour cream.
Add in seasonings. Pour cheese sauce into macaroni noodles. Throw in half of the seafood, reserving half for the top.
Put into an oven safe dish, top with remaining cheese.
I baked mine in a cast iron skillet at 375 degrees for 30-35 minutes. Enjoy!
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