Loaded with fresh shrimp, crab, and lobster and layered with a rich mixture of cheeses, this macaroni and cheese gets an extra boost of spice from liquid shrimp-and-crab boil. The boil seasoning lends its long-cooked flavor to the casserole without overcooking the delicate seafood. This recipe comes from Monica Williams, chef Kia Damon's auntie and former drill instructor for the United States Marine Corps.
Seafood mac and cheese can be assembled up to 1 day in advance; cover tightly with plastic wrap then aluminum foil, and refrigerate. One hour before baking, remove plastic wrap, and re-cover with foil. Bake as directed.