Bianca's Extraordinary Seafood Mac n CHeese


Not Your Ordinary Mac n Cheese
2 cups pasta shells
1 tablespoon Extra Virgin Olive Oil
½ cup chicken stock
2 cubes chicken bouillon
1 Fresh lemon slice
1½ tsps sugar
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
1 cup heavy cream
½ cup sour cream
½ cup half and half
½ small yellow onion minced
1clove of minced garlic
1 teaspoon Sriracha (more if you prefer a spicy kick)
6 oz smoked Gouda cheese
2¼ cups fresh grated Parmesan cheese
1 cup Goat cheese
1 cup Italian 5 cheese blend
1 cup mozzarella pearls
Freshly ground black pepper
1 pound medium shrimp
1 pound crawfish
½c Panko bread crumbs


Bring 6 cups water (no salt) to rolling boil in medium saucepan.Add pasta and cook until al dente, 6 to 8 minutes.Drain and put in large baking dish. Toss with Extra Virgin Olive Oil.

Melt 2 tablespoons butter in large saucepan over medium-low heat.
Sautee onion and garlic in butter for a few minutes to draw out the flavor
Whisk in flour and cook, whisking constantly, 2 minutes.

Gradually whisk in chicken stock, 2 cubes chicken bouillon, heavy cream, half n half, and sugar.Simmer gently, stirring often, 15 minutes.

Remain on low heat and stir in 2 cups parmesan cheese, smoked Gouda, Italian cheese blend, mozzarella pearls, and goat cheese. Reserve a small amount of the Italian cheese blend with the remaining parmesan cheese. Set aside for now. Season to taste with pepper.

When cheese has completely melted add lemon slice to mixture. Remove after a couple minutes. Remove pan from the stove. Fold in sour cream and sriracha.
Pour the mixture slowly over pasta shells. Stir to incorporate. Sprinkle remaining cheese over pasta shells.

Melt remaining 1 tablespoon butter in small skillet over medium heat. Add panko and toss to coat. Do NOT brown. Sprinkle buttered panko and over top of pasta shells.

Bake at 350 degrees until panko is golden brown and mixture is bubbly, about 25-30 minutes.