After doing that, reduce the heat a little bit.

Get the sauce, and make sure it’s smooth and free of lumps. Then, while constantly whisking everything, add the milk mixture to it. Cook again for 2 minutes after adding and stirring in the flour, then cook for another minute after adding the chopped garlic and thyme.

Keep cooking for 4 minutes, or until you see the onions getting tender. Then, get a large pan over medium heat and combine the olive oil with butter.

Preheat the milk and half-and-half in the microwave for 3 to 4 minutes.

After that, get the pasta and drain it but do not rinse it, and mix it with 1 or 2 tablespoons of olive oil or vegetable oil while the sauce cooks. Cook until the package’s recommended cooking time. Pour 3 teaspoons of salt into the boiling water.

Bring 3 quarts of water to a boil in a large pot over some high heat.

Season the shrimp and lobster, put them aside, and then get your oven preheated to 350☏.

Begin by cutting, dicing, and prepping all of your ingredients, and then toss all of the cheeses together in a large mixing bowl.

3/4 Book of raw and precooked Lobster that you need to cut into the piece.

1 pound of shrimp, it should be raw, deveined, and tailless.

1 or 2 teaspoons of some spicy boiled liquid crab.

1 or to cloves of fresh and finely chopped garlic.

2 tablespoons of some virgin or extra virgin olive oil.

You can even prepare it a day in advance. It’s a dish inspired by strong southern ladies who are fantastic chefs. If you’ve already spent years making macaroni and cheese, this shrimp and lobster version will be delightful and worth making for your loved ones. This recipe is a beautiful, rich, creamy, and indulgent dish that brings an “exaggerated” touch to any meal.

Crab and shrimp mac and cheese recipe