Simmer on low until the seafood and macaroni are warm, then begin adding the shredded cheddar and pepper jack cheese a handful at a time until all the cheese has melted.
Stir in the macaroni and crab meat along with 4 oz of chopped shrimp and 4 oz of chopped lobster. Next, add in the cubed Velveeta and whisk until smooth. Simmer on low, occasionally stirring until heavy cream begins to bubble up. In a large saute pan, add heavy cream, old bay, dry sherry, and Worcestershire. Toast the crushed ritz crackers in a pan with melted butter, chopped parsley, and parmesan cheese for about 1 minute, then remove from the heat and set aside. Boil macaroni in a pot of salted water for about 8 minutes until tender then drains and set aside. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes. Gently layer on the remaining macaroni, and then another layer of crab.įor the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. 
Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.Īdd the macaroni to the cream mixture and stir gently to blend. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Drain the pasta, reserving some of the cooking liquid.įor the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil.
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