Page 99 - Recipe Book

3. Preheat the oven to 375 F.
4. Warm evaporated milk and cream slowly in a saucepan over medium-
low heat. Whisk in flour. Whisk eggs together in a small bowl.

5. Cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup
at a time, to the bowl with the eggs, being careful not to cook and
scramble the eggs. Slowly mix the egg-cream mixture back into the
pan. Continue cooking on medium-low heat, stirring occasionally,
until thick and smooth, 5 to 10 minutes.
6. Melt 1 stick of butter in the pot used to cook the pasta over medium
heat. Add flour; cook until roux thickens and turns caramel in color,

about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey
Jack cheese. Cook, stirring constantly, until mostly melted, about 4
minutes. Pour in the cream sauce and stir until smooth.
7. Stir pasta, lobster, and shrimp into the cheese and cream sauce to
coat completely. Pour mac and cheese into a baking dish.
8. Melt another stick of butter in the saucepan used to make the sauce.
Add Premadonna Italian seasoning and Premadonna Paprika stir.
Cook and stir over medium heat until coating mixture is lightly
toasted, about 5 minutes.

9. Cover mac and cheese with thin pats of butter. Bake in the oven until
top is crispy and cheeses are melted, about 1 hour.

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