INGREDIENTS
Coarse salt and ground pepper
1 lb. elbow macaroni
6 TBSP butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour (spooned and leveled)
3 cups whole milk
1/8 tsp. ground nutmeg
1 lb. coarsely chopped cooked lobster, shrimp or crabmeat, or a combination
4 cups (1 lb.) mixed grated cheeses, such as Parmesan, cheddar, Swiss and fontina
1/2 cup panko breadcrumbs
Emeril's Creole Seasoning
DIRECTIONS
Preheat oven to 400-degrees.
In a large pot of boiling salted water, cook elbow macaroni for 2 minutes less than al dente.
Drain and rinse with cold water. Set aside.
While pasta is cooking, melt butter over medium heat in a large saucepan.
Transfer 2 TBSP melted butter to a medium bowl, and reserve.
Add onion and garlic to pan and cook until softened, 3 to 5 minutes.
Add flour and cook, stirring, 1 minute.
Add milk and whisk until smooth.
Bring to a boil and reduce to a simmer.
Cook until sauce has thickened, 2 to 3 minutes.
Season with 3/4 tsp. salt, 1/2 tsp. pepper and nutmeg.
Remove pan from heat.
Fold in seafood, macaroni and cheese.
Transfer to a shallow 4-quart baking dish.
To the bowl with reserved melted butter, add breadcrumbs and Creole seasoning.
Toss and scatter over macaroni mixture.
Place baking dish on a rimmed baking sheet.
Bake until topping is golden and sauce is bubbling, 15 to 20 minutes.
Let cool 5 minutes before serving.
