Baked Lobster & Shrimp Mac and Cheese
A gourmet take on classic mac and cheese, this dish combines creamy cheese sauce with succulent lobster and shrimp for a comforting yet impressive meal.
Ingredients
Pasta and Seafood
- 8 oz elbow macaroni Cooking according to package instructions
- 1 lb cooked lobster meat, chopped Can substitute with crab or omit for vegetarian option
- 1/2 lb shrimp, peeled and deveined Can substitute with other seafood
Cheese Sauce
- 2 cups shredded sharp cheddar cheese Reserve 1/2 cup for topping
- 1 cup shredded Gruyère cheese Adds creamy texture
- 2 tablespoons unsalted butter For making roux
- 2 tablespoons all-purpose flour To thicken the sauce
- 2 cups milk Whole milk is preferred for creaminess
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Topping
- 1/2 cup breadcrumbs For a crispy topping
- 1 tablespoon parsley, chopped For garnishing
Instructions
Cooking Pasta
- Cook the macaroni according to the package instructions until al dente. Once cooked, drain and set aside.
Making Cheese Sauce
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour to form a roux and cook for about a minute.
- Gradually add the milk while whisking continuously until the mixture thickens.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Fold in 1 1/2 cups of the cheddar cheese and the Gruyère cheese until melted.
Mixing
- In a large mixing bowl, combine the pasta, cheese sauce, lobster, and shrimp. Stir well to blend all flavors.
Preparing for Baking
- Preheat your oven to 350°F (175°C).
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining cheddar cheese on top and layer with breadcrumbs.
Baking
- Bake in the preheated oven for about 25-30 minutes or until the top is golden and bubbly.
Garnishing and Serving
- Remove from the oven, sprinkle with fresh parsley, and let it cool for a couple of minutes. Serve warm.
Notes
For extra flavor, add cayenne or paprika to the cheese sauce. Store leftovers in an airtight container for up to three days.