Seafood mac and cheese

• 1 lb elbow macaroni or spiral pasta
• 1/2 cup unsalted butter, divided
• 1/2 cup flour
• 3 cups whole milk, room temperature
• 1 cup heavy cream, room temperature
• 4 cups grated apple smoked Gruyère cheese
• 1 cup grated sharp white cheddar cheese
• 1 cup grated sharp yellow cheddar cheese
• 2 tsp CWG spicy seafood blend
• 2 Tbsp chopped jarred roasted red peppers
• 3 slices cooked bacon 
• 1 1/2 lb cooked lobster, crab, scallops and/or shrimp, etc.
• 1 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese

structions

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.

Meanwhile, melt 6 tbsp of the butter in a large pot over medium heat. Add the flour, then whisk constantly until it's fully combined, to craround. roux. Slowly add the milk and cream, whisking constantly, until it's combined and smooth, about one minute more. Reduce the heat to low.

Stir in the shredded cheeses, one handful at a time, stirring to combine completely between additions. Remove from the heat and gently stir in the cooked pasta, chopped bacon and lobster meat. Pour the mixture into the prepared baking dish.

Melt the remaining 2 tbsp butter and mix it with the panko bread crumbs and parmesan cheese. Sprinkle them 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. Serve immediately.