Lobster, Crab, and Shrimp Macaroni and Cheese
A warm, creamy dish combining the rich flavors of cheese with the sweetness of seafood, perfect for family gatherings.
Ingredients
Pasta and Seafood Ingredients
- 8 ounces elbow macaroni Cook according to package instructions.
- 1 cup cooked lobster meat, chopped Fresh or frozen, properly thawed.
- 1 cup cooked crab meat, shredded Fresh or frozen, properly thawed.
- 1 cup cooked shrimp, chopped Fresh or frozen, properly thawed.
Cheese Sauce Ingredients
- 2 tablespoons unsalted butter For melting.
- 2 tablespoons all-purpose flour For thickening the sauce.
- 2 cups whole milk For the cheese sauce.
- 2 cups shredded sharp cheddar cheese For flavor and creaminess.
- 1 cup shredded mozzarella cheese For a stretchy texture.
- 1/2 teaspoon garlic powder For seasoning.
- 1/2 teaspoon onion powder For seasoning.
Toppings and Seasoning
- 1/2 cup breadcrumbs For topping, optional.
- to taste Salt and pepper For additional seasoning.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until smooth and bubbly.
- Slowly add the whole milk, whisking continuously until the mixture thickens and starts to bubble.
Cheese Sauce Creation
- Reduce heat and stir in the sharp cheddar and mozzarella cheeses, allowing them to melt into a creamy sauce.
- Add garlic powder, onion powder, salt, and pepper to taste.
Combine and Bake
- In a large mixing bowl, combine the cooked pasta, cheese sauce, lobster, crab, and shrimp. Mix until all ingredients are well-coated with the sauce.
- Pour the mixture into a greased 9x13 baking dish. If using breadcrumbs, sprinkle them evenly over the top.
- Preheat your oven to 350°F (175°C). Bake for 25-30 minutes or until the top is golden and bubbling.
- Once out of the oven, let it sit for a few minutes. Garnish with fresh parsley before serving.
Notes
Ensure to not overcook the seafood during the mixing stage to prevent rubbery textures. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2 months.