INGREDIENTS 

• 4 cups Elbow Macaroni
• 3 cups Shrimp deveined and without shells
• 3 to 4 lobster tails pre-cooked and cut into bite-sized pieces
• 1 cup Crab pre-cooked and cut into pieces
• 4 tbsp Butter
• ½ cup White Onion chopped
• 2 cloves Garlic chopped
• 1 tbsp Italian dried Herb seasoning
• ½ tbsp Cayenne Pepper
• ½ tbsp Paprika
• 1 tsp Old Bay Seasoning
• 1 tsp Cajun Seasoning
• Salt to taste
• Black Pepper to taste
• 2 tbsp Tabasco
• 3 tbsp 
• 2 cups whole Milk lukewarm
• 1 cup Half and half
• 1 cup Evaporated milk
• ½ cup Low-sodium Chicken broth lukewarm
• 2 cups Sharp Cheddar grated
• 2 cups Monterey Jack cheese grated
• 1 cup Gouda grated
• 1 cup Gruyere Cheese grated
• ½ cup Parmesan grated
• 1 cup Panko breadcrumbs
• A handful of Parsley chopped

INSTRUCTIONS 

• Start with heating the large pot at medium to low heat.
• Add 2 tbsp butter into the pot and let it melt.
• Add onions to the pot and sauté then until translucent.
• Add garlic to the onions are sauté for a minute or till fragrant.
• Now cook the shrimps in the same pot for 5 minutes or until translucent.
• Add lobster and Crab as well and heat them through.
• Now season the meats with Cayenne pepper, paprika, Italian herb seasoning, old bay seasoning, Cajun seasoning, salt, and pepper to taste.
• Empty the pot in a large bowl and add the remaining 2 tbsp of the butter to the pot.
• Fry off all-purpose flour for a minute on low heat.
• Remove the pot from heat and add lukewarm milk and chicken broth gradually while stirring with the help of a wooden spoon.
• Add half and half and evaporated milk to the pot. Occasionally mix and bring the mixture to a boil on the lowest heat.
• Meanwhile, boiling the Macaroni in salted water according to the instruction, right to the point it is about to become Al Dante.
• Once the Macaroni is drained, add 2 tbsp of olive oil, and mix to avoid sticking into macaroni lumps.
• Add cheeses to the creamy sauce except parmesan and ½ cup of sharp cheddar.
• Combine the meat and Macaroni into the cheese sauce and toss them well. If the sauce is too thick, gradually add half a cup of milk for the right consistency.
• Add tabasco sauce to the Macaroni and taste to adjust salt and pepper.
• Take a 9×13 inches baking tray and grease it with butter.
• Pour the macaroni mixture into the pan and top it with remaining sharp cheddar, panko breadcrumbs, parmesan, and chopped parsley.
• Cover the baking pan with foil and bake for 20 to 25 minutes in preheated oven at 350-degrees F.
• Uncover and bake the Macaroni for 8 to 10 minutes for crispy bits and top.
• Serve hot and enjoy!