2 cups of dry Macaroni
6 oz. Claw Crab Meat
8 oz. Shrimp, peeled and deveined
8 oz. Sour Cream
4 Tablespoons Butter
2 Tablespoons Flour
1 Spring Onion
1 can Evaporated Milk
8 oz. block Sharp White Cheddar Cheese
4 oz. block Mozzarella Cheese
¼ cup Panko Bread Crumbs
Salt, Black Pepper, paprika to taste
Step1: Preheat oven to 350°.
(We do this to create a regulated heated temperature inside the oven so as to prevent a situation where only the outside of the dish will be done while the inside is still uncooked. i.e. preheating helps to cook the Mac and Cheese evenly and thoroughly).
Step2: Peel and de-vein shrimp if needed. (Or you can find some of the already peeled and deveined ones at the grocery nearest to you, to save yourself the hassle; especially if you’re not exactly sure how to peel and devein shrimps.)
Step3: Cook the macaroni according to package directions. Drain well. (Some people like to drain it at the sink or into a bowl by hand, but I like to use a sieve. It can’t get more drained than that.)
Step4: Place drained macaroni in a large mixing bowl.
Step5: Add the sour cream, stir together well, until all noodles are coated. (We do this to make sure that each and every little macaroni has as much of the sour cream as possible so as to even up the flavor within the dish.)