Heat a large pot at medium to low heat.

Stir in 2 tbsp of butter, stirring until melted.

Add the chopped onions, sauteing until they are translucent.

Stir in garlic for a minute. (They should be fragrant.) And the shrimp and cook for 5 minutes.

Stir in the lobster until heated throughout.

And the crawfish to the pot.

Sprinkle the meat with Cayenne pepper, paprika, Italian seasoning, old bay seasoning, Cajun seasoning, salt, and black pepper. Stir well to blend in the seasoning.

Pour the contents of the pot into a large bowl.

Add the remaining 2 tbsp of butter to the pot.

Add the flour to the pot, stirring for one minute while the temperature is low. Remove the pot from the heat.

Using a wooden spoon gradually stir in the lukewarm milk and chicken broth.

Add in the half and half and evaporated milk to the pot. Occasionally stir while bringing the mixture to a boil over low heat.

Add the 4-6 cups of salted water to an additional pot.

Following the directions on the back of the package boil the Macaroni until it becomes Al Dente.

Drain the Macaroni and add 2 tbsp of olive oil mixture until well blended. (This will help the cooked Macaroni from sticking together.)

Preheat the oven to 350 degrees.

Set aside the Parmesan cheese and 1⁄2 cup of the sharp Cheddar cheese.

Add the grated cheeses to the pot with the creamy sauce mixture.

Slowly add the meat and the Macaroni to the pot with the cheese sauce.

Stir in the tabasco sauce. Add salt and pepper to taste.

Prepare a 9 x 13-inch baking dish with nonstick baking spray.

Add the Macaroni mixture to the prepared baking dish.

Top the mixture with 1⁄2 cup of the sharp Cheddar cheese, panko breadcrumbs, Parmesan, and chopped parsley.

Cover the baking dish with foil.

Bake at 350 degrees for 20-25 minutes.

Uncover and return to the oven for 8-10 minutes to crisp the top.

Serve hot!