Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7–8 minutes. Once done, drain, rinse under cold water, and set aside to cool slightly.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and lobster meat, sautéing for 2–3 minutes until heated through and opaque. Remove from heat and cool in a bowl.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Gradually whisk in ¼ cup of flour, cooking for 1–2 minutes until light golden. Slowly add 2 cups of milk, whisking until thickened, about 5–7 minutes. Stir in 2 cups of shredded cheese until melted.

Fold in the cooked elbow macaroni and sautéed seafood mixture until evenly combined in the cheese sauce. Season with salt and pepper to your taste.

Preheat your oven to 350°F (175°C) and grease a muffin tin. Spoon the mixture into each muffin cup, filling to the top. Sprinkle a layer of panko breadcrumbs on each cup.

Bake for 20-25 minutes until the tops are golden brown and crispy. Keep an eye on them to prevent over-browning.

Once baked, let the cups cool for 5 minutes. Run a knife around the edges before lifting them out. Serve warm.