Craving for a meal that’s both effortless to whip up and delicious? Give this tantalizing Lobster and Shrimp Mac and Cheese a try. This seafood pasta dish is made with chunks of precooked lobster and a combination of mozzarella, cheddar, and Swiss cheese, making it an irresistible feast. Be sure that your family will be begging for more as soon as they taste it!
Ingredients For Lobster And Shrimp Mac And Cheese
Dried elbow macaroni – or other tiny pasta shapes.
Butter – Unsalted butter is preferred.
All-purpose flour – to form a thick and smooth roux.
Half & half – or whole milk
Sharp cheddar cheese – freshly grated off the block
Smoked gouda cheese – freshly grated
Cream cheese – softened
Spices – salt, smoked paprika, garlic powder, cayenne pepper (optional)
Raw shrimp – cleaned with tails removed
Parsley – fresh
How to make Lobster And Shrimp Mac And Cheese?
Begin the process by grating the hard cheeses, then proceed to letting the cream cheese reach room temperature.
Fill a 6-quart pot with water, adding a plentiful pinch of salt. Place the pot on the stove, adjust the heat to high, and heat the water until it reaches boiling point. Once the water reaches a rolling boil, add the pasta to the pot and stir it thoroughly until it is fully mixed in. Cook the pasta according to the package instructions, usually 6-9 minutes for al dente, being careful not to overcook it so that it remains slightly firm. Reserve 1 cup of the pasta water for later use, then use a large strainer to drain the pasta.
As the pasta cooks, heat a 4-6 quart pot over medium heat for the cheese sauce.
Then, place 3 tablespoons of butter in the pan.
Then, incorporate 2 tablespoons of flour into the mixture by whisking it. Continue whisking the mixture for 2-3 minutes until it takes on a golden brown color. This ensures proper thickening and eliminates a grainy texture. Avoid rushing the process, as a too-light roux will result in a less smooth texture.
Once the desired color is achieved, slowly add the half & half to the roux and stir until no lumps remain. Next, add the cream cheese that has been brought to room temperature and the grated cheese to the mixture.
Keep stirring the mixture until all the cheese has melted. Once melted, season the cheese sauce to taste with salt, pepper, and garlic powder.Reduce the heat to prevent the cheese sauce from boiling.
Combine the pasta that has been drained with the cheese sauce.
Mix until well combined.
Next, incorporate the cleaned shrimp into the mixture.
Stir the mixture and cook until all the shrimp have turned pink, approximately 4-5 minutes.
You may choose to add some of the freshly chopped parsley to the shrimp mac and cheese mixture, if desired.
If the cheese sauce is too thick, you can add some of the reserved pasta water to reach your desired consistency
If you desire a creamy and silky consistency in your mac and cheese, you have now completed the process.
If you prefer a looser consistency for your creamy mac and cheese, add a little bit of the reserved pasta water, about 1/2 cup, to loosen the sauce as it cools.
My Best Tips
- You can utilize 3 to 4 pounds of shredded cheese of your choice.
- If desired, replace the eggs with 1/2 cup of egg whites.
- You can use saltine crackers as an alternative to Ritz crackers if desired.
- It is recommended to prepare this shrimp and lobster macaroni and cheese a day before for the best taste.
The step-by-step instructions Lobster and Shrimp Mac and Cheese pictures can be found in the recipe card below.
Questions and answers about Lobster and Shrimp Mac and Cheese
Recipe variations
Play with the heat. This lobster and shrimp mac and cheese recipe calls for 1 teaspoon of cayenne pepper, which may not be suitable for everyone’s taste preferences. Blake and I, however, enjoy a seafood pasta with a bit of heat. If you’re not a fan of spicy food, feel free to reduce or completely eliminate the cayenne to suit your taste.
Add bacon.The combination of pasta, shrimp, cheese, and bacon is simply amazing. Adding in some chopped, precooked bacon gives it an extra burst of flavor.
Use your favorite cheeses. Our family adores the combination of Gruyere and white cheddar, but it might be possible that your family would prefer different options. I suggest giving it a try! Just make sure to pick cheeses that are famous for their melt-ability. Mixing multiple varieties will provide more intricate flavors. Consider incorporating other cheese options such as sharp cheddar, Gouda, Muenster, Fontina, and Havarti into the dish. You could also try a smoked Gouda or Gruyere for a unique twist!
Swap out the shrimp. I’ve already covered how I cater to family members who aren’t fans of shrimp. I simply prepare half of the dish with shrimp and half without. If you’d rather, you can replace the shrimp with some diced, cooked chicken in this dish.
Try an alternative to breadcrumbs. A crunchy alternative to breadcrumbs could be crushed Ritz crackers. Simply replace the breadcrumbs with an equal amount of crushed Ritz crackers.
What Do You Serve With shrimp and lobster mac and cheese?
Savor the warm and comforting taste of Lobster and Shrimp Mac and Cheese, garnished with an extra sprinkle of fresh parsley.
The indulgent and luxurious flavor profile of the dish pairs well with a refreshing green salad for a complete meal.
It’s also a delightful addition as a rich side dish or to bring to potlucks!
Have a look at our other Cheese recipes, how about homemade mac and cheese
Can You Freeze the Lobster and Shrimp Mac and Cheese recipe?
It can be frozen, however, there is a possibility that the dairy content may cause the dish to curdle. If you choose to freeze lobster shrimp mac and cheese recipe, let it thaw overnight in the refrigerator and then reheat it in a 300F oven for 20 to 30 minutes.
Can You Store Lobster And Shrimp Mac And Cheese?
The leftover of this recipe can be kept in a tightly sealed container in the refrigerator for up to 4 days. To warm it, place the mac and cheese in a casserole dish, cover it with aluminum foil, and place it in a preheated 350°F oven. An alternative is to heat it in the microwave until it is fully warm.
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Lobster and Shrimp Mac and Cheese
Ingredients
- 16 ounce whole wheat elbow macaroni
- ½ cup dried minced onion
- 1 pound cooked and cubed lobster meat
- 1 pound cooked shrimp, tails removed
Cream Sauce:
- 11 ounce evaporated milk
- 1 cup heavy cream
- 1 tablespoon all-purpose flour, sifted
- 3 eggs
Roux and Cheese Sauce:
- 1 stick butter
- 2 tablespoons all-purpose flour
- 1 pound shredded sharp Cheddar cheese
- 1 pound shredded Swiss cheese
- 1 pound shredded Monterey Jack cheese
Top Coating:
- 1 stick butter
- 2 cups crushed buttery round crackers (such as Ritz®)
- 1 tablespoon dried onion seasoning (such as Pampered Chef® Three Onion Rub)
- 1 stick butter, sliced into pats
- 1 teaspoon herbes de Provence
Instructions
- In a large pot, bring lightly salted water to a boil. Add elbow macaroni and 1/2 cup dried onion to the boiling water and stir occasionally until the macaroni is tender but still has a firm texture, which should take approximately 8 minutes. Once done, drain the macaroni and onion mixture.
- Put the lobster and shrimp in a colander. Then, pour the cooked pasta and onions mixture over the shellfish to drain.
- Preheat the oven to 375°F (190 degrees C).
- Take a medium sized bowl and mix the eggs in it then put it aside. In a separate saucepan, warm the evaporated milk and cream over medium-low heat. Incorporate the flour into the mixture and continue to cook until small bubbles begin to appear on the surface. Gradually pour 1/4 cup of the sauce at a time into the bowl with the eggs, being careful not to scramble the eggs. Once blended, gradually incorporate the egg-cream mixture into the saucepan by stirring it in slowly. Cook the mixture over medium-low heat, occasionally stirring, until it reaches a smooth and thick consistency, which typically takes between 5-10 minutes.
- In the pot used to cook the pasta, melt 1 stick of butter over medium heat. Once melted, add the flour and continue to cook until the roux thickens and turns a caramel color, which should take around 5 minutes. Add the Cheddar cheese, Swiss cheese, and Monterey Jack cheese to the pot and continue to stir until they are mostly melted, approximately 4 minutes. Finally, pour in the cream sauce and mix until the mixture is smooth.
- Incorporate the pasta, lobster, and shrimp into the cheese and cream sauce, ensuring that each piece is evenly coated with the sauce. Then, transfer the mixture into a 9x11-inch baking dish
- Melt another stick of butter in the same saucepan used to make the sauce. Add onion seasoning and herbes de Provence and mix. Next, add crackers to the pan and cook over medium heat, stirring continuously, until the coating mixture is lightly browned, which should take approximately 5 minutes.
- Spread thin pats of butter over the macaroni mixture. Then, sprinkle the cracker coating on top.
- Place the baking dish in the preheated oven and bake until the top is crispy and the cheeses are melted, which should take approximately 1 hour
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