Servings: 6

2 cups macaroni 2 cups macaroni
3 tablespoons butter ( plus some for greasing) 3 tablespoons butter ( plus some for greasing)
2 tablespoons flour 2 tablespoons flour
2 cups half-n-half 2 cups half-n-half
¼ teaspoon paprika ¼ teaspoon paprika
1 pinch cayenne pepper 1 pinch cayenne pepper
8 oz mild cheddar cheese, grated and divided into 6 oz/2 oz 8 oz mild cheddar cheese, grated and divided into 6 oz/2 oz
2 pinches salt, to taste 2 pinches salt, to taste
2 pinches pepper, to taste 2 pinches pepper, to taste
cooked shrimp, patted dry cooked shrimp, patted dry
1/2 cup crabmeat ( fresh, frozen or 12 g can, well drained) ½ cup crabmeat ( fresh, frozen or 12 g can, well drained)
1/4 cup fresh basil ¼ cup fresh basil
3 tablespoons parmesan cheese, grated 3 tablespoons parmesan cheese, grated
½ tsp sodium citrate (optional; only if you grated the cheddar yourself) ½ tsp sodium citrate (optional; only if you grated the cheddar yourself)

In a pot of salted water, cook macaroni until tender, about 8 to 10 minutes. When the macaroni is cooked, drain it well.
Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside.
In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes.
Using a whisk, slowly add the milk and cook until it thickens.
Remove the sauce from heat and mix in the half-n-half, paprika, cayenne, salt and pepper.
If you grated the cheddar yourself, sprinkle the sodium citrate over it and mix it through. Add the 6 oz portion of the cheese to the sauce. Stir until it's blended in with the sauce.
Add to your pasta the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into a prepared baking dish.
Top with the remaining cheddar and parmesan cheese.
Bake for 25 to 30 minutes or until the top is lightly golden.