In the same pot or skillet, add a bit more butter if needed and whisk in the flour over medium heat. Cook for about 1 minute, stirring constantly, until a smooth roux forms and the raw flour smell disappears. Slowly pour in the milk and heavy cream, whisking continuously to prevent lumps. Continue stirring until the sauce thickens and coats the back of a spoon.
Lower the heat and add the cheddar, mozzarella, and parmesan cheeses gradually, stirring until fully melted and smooth. Season with salt, black pepper, and paprika. The sauce should be thick, creamy, and glossy.
4. Combine and bake
Fold the cooked macaroni into the cheese sauce, followed by the shrimp and lobster, gently mixing until everything is evenly coated. Pour the mixture into a greased baking dish and spread it out evenly. If desired, sprinkle a little extra cheese over the top.
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until the dish is bubbly around the edges and lightly golden on top.
5. Serve and garnish
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