INGREDIENTS:
2 cups Barilla elbow noodles
3 tablespoons organic sweet cream butter ( plus some for greasing)
2 tablespoons King Arthur all purpose flour
2 cups organic half-n-half
1/4 teaspoon paprika
1 pinch cayenne pepper
4 cups Sharp cheddar cheese, grated & 2 cups Provolone/Mozzarella cheese , shredded
2 pinches kosher salt, to taste
2 pinches freshly ground black pepper, to taste
cooked shrimp, patted dry (tails removed)
1/2 cup crabmeat ( fresh, frozen or 12 g can, well drained)
1/4 cup fresh basil
1/2 cup Parmesan cheese, grated
DIRECTIONS:
In a pot of salted water, cook macaroni until tender, about 8 – 10 minutes.
Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside.
In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes. Using a whisk, slowly add the milk and cook until it thickens.
Remove the sauce from heat and mix in the half-n-half, paprika, cayenne, salt and pepper. Add 3/4 of the Cheddar cheese and the Provolone/ Mozzarella cheese. When the macaroni is cooked, drain it well. Add to it, the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into the prepared baking dish.
Top with the remaining Cheddar and Parmesan cheese.
Bake for 25 – 30 minutes or until the top is lightly golden.
Plan B Chronicles 