8 oz pasta

½ lb shrimp peeled, deveined

4 2-3 oz lobster tails

8 Tablespoon butter

8 Tablespoon all-purpose flour

2 cups 2% milk

1 cup heavy cream

2 cups cheddar cheese separated

1 cup gruyere cheese separated

½ cup smoked gouda cheese separated

1 teaspoon old bay seasoning

¾ teaspoon kosher salt

¼ teaspoon ground mustard

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

Preheat the oven to 350 degrees Fahrenheit.

Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook according to the directions on the box, about 8 minutes for al-dente noodles. Remove the noodles with a spider strainer and set aside.

Add shrimp and lobster to the boiling water and boil for 3-4 minutes, until lobster and shrimp are cooked through. Remove from water with a spider strainer. Set aside.

Combine milk and heavy cream in a large measuring cup or glass. Set aside. In a large bowl, combine 1 cup of cheddar, ½ cup of gruyere, and ¼ cup of the smoked gouda. Set aside.

In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in the milk/cream mixture. Seasonings and allow to simmer until thickened, whisking often. This should take about 5 minutes.

Remove from heat and add the cheese you set aside.

In a large bowl, add shrimp and noodles. Pour cheese mixture over noodles and stir to combine.

Pour mixture into a 9×13 pan. Sprinkle with the remaining cheese.

Place in the preheated oven and bake for 15 minutes or until bubbly.

For an extra crisp topping, place the oven on broil for 3-4 minutes until the cheese on top has browned. Serve and enjoy.

*adapted from https://www.myforkinglife.com/