This Lobster, Crab, and Shrimp Macaroni and Cheese is a great seafood variation of traditional Mac and cheese. Very comforting, super easy & quick to make, and versatile. This seafood version of Mac and cheese is creamy, scrumptious, and the perfect meal to enjoy on winter nights.
½ c. unsalted butter, divided
4 c. grated Gruyère cheese
3 c. whole milk, room temperature
½ c. flour
1 c. heavy cream, room temperature
2 c. grated sharp cheddar cheese
1 pound elbow macaroni
1 ½ pounds mixture of cooked lobster, crab, and shrimp
1 c. panko breadcrumbs
Fresh ground pepper
How to make Lobster, Crab, and Shrimp Macaroni and Cheese
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray or butter, lightly grease a 2-quart baking dish.
Step 2: Following the package directions, cook the pasta until al dente. Drain when done and rinse with cold water. Set aside.
Step 3: In a large pot, melt 6 tbsp butter over medium heat. Once melted, add the flour, stirring for about 30 seconds until completely blended.
Step 4: Gradually add the milk and cream, stirring constantly until blended and smooth. Then, adjust the heat to low.
Step 5: Add the shredded cheeses, about a handful at a time into the Roux, stirring between each addition until blended. To taste, season with salt and pepper. Then, take the pot off the heat.
To Assemble and Bake the Mac and Cheese:
Step 6: Into the cheese sauce, toss the cooked pasta and seafood mixture.
Step 7: into the prepared baking dish, transfer the mixture.
Step 8: After melting the rest of the 2 tbsp butter, mix it with Panko, then, sprinkle this over the Mac and cheese.
Step 9: Place in the preheated oven and bake for about 30 minutes or until heated through and the breadcrumbs are golden brown.
Step 10: Serve the Lobster, Crab, and Shrimp Macaroni and Cheese right away. Enjoy!
For the best flavor, use Gruyere along with cheddar. You can use Fontina or other good melting cheese.
Shredded Parmesan and/or cheddar is a great combination to add to the Panko topping.
To freeze, tightly wrap individual portions in plastic wrap and place them in an airtight container or freezer bag. When ready to serve, thaw the frozen Mac and cheese in the fridge overnight.
In a preheated 300 degrees F oven, reheat the Mac and cheese for about 20 to 30 minutes, covered in foil, until warm.
Tightly cover any leftover Mac and cheese and keep it in the fridge for up to 4 days.
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