* Ingredients :
°1 (454 grams) package whole wheat elbow macaroni
°A cup with a capacity of 130 ml containing dried minced onion
°Lobster cooked and cut into 400 gram cubes
°400g cooked prawns, tail off
°A bowl with a capacity of
°1/4 liter container of heavy cream
°1 (340 grams) can evaporated milk
°A bowl with a capacity of
°2tsp flour
°3 eggs
°400 grams of grated Monterey Jack cheese
°1 stick of butter, cut into carrots
°2 tsp flour
°400 grams of grated
*Preperation
Bring pot of salt water to boil.
Cook the elbow macaroni and 130 liters dried onion in boiling water, stirring occasionally, until the macaroni is tender but firm, about 8 minutes.
Drain.
Place the lobster and shrimp in a colander.
Pour cooked pasta and onions over shellfish; let drain.
Preheat the oven to 190 degrees (190°C).
Heat the evaporated milk and cream slowly in a saucepan over medium-low heat. Add flour. Combine eggs in bowl.
Cooking sauce to bubbles form. Add the sauce very slowly, 60 liters at a time, to the bowl with the eggs, being careful not to cook or scramble the eggs. custard in dish. Continue cooking over medium-low heat, stirring occasionally, until thickened and smooth, 5 to 10 minutes.
Melt 1 stick of butter in the pan used to cook the pasta over medium heat. Add flour; cook until roux thickens and caramelizes, about 5 minutes. Stirring in Cheddar cheese, Swiss cheese also Monterey Jack cheese. Cook, stirring constantly, until melted, about 5 minutes. 4 minutes. Pour in cream sauce & stir to smooth.
Stir pasta, lobster and shrimp into cheese and cream sauce until evenly coated. Pour the macaroni and cheese into a one-inch baking dish.
Melting stick of butter in saucepan used to making sauce. Add the onion and Provencal herb seasoning; stir. Add crackers. Cooking and stir on heat to coating mixture is toasted, about 5 min.
Cover the mac and cheese with a thin layer of butter. Cover it with the layer of crackers.
Bake in preheated oven until top is crispy and cheeses are melted, about 1 hour.
Enjoy !
