Absolutely! Seafood Mac and Cheese is the ultimate indulgence, transforming a classic comfort food into a luxurious and elegant dish. It’s creamy, rich, and packed with delicious seafood flavor.
Here are two fantastic versions: a Decadent Lobster & Shrimp Mac and a Simpler Mixed Seafood Mac.
Version 1: Decadent Lobster and Shrimp Mac and Cheese
This is a special-occasion dish that is incredibly impressive. The key is using the lobster shells to create a quick, flavorful seafood broth for the cheese sauce.
Ingredients
For the Seafood & Pasta:
· 1 lb (450g) pasta (Cavatappi, Elbow Macaroni, or Shells work well)
· 2 raw lobster tails (about 6 oz each), shell-on
· ½ lb (225g) large raw shrimp, peeled and deveined, tails removed
· 2 tbsp olive oil or butter
· Salt and black pepper to taste
For the Quick Seafood Broth:
· Reserved lobster shells
· 2 cups water or low-sodium chicken broth
· 1 bay leaf
For the Cheese Sauce:
· 4 tbsp unsalted butter
· ¼ cup all-purpose flour
· 2 cups whole milk, warmed
· 1 cup prepared seafood broth (from above)
· 2 cups freshly shredded Gruyère cheese
· 1 ½ cups freshly shredded sharp white cheddar cheese
· ½ cup freshly grated Parmesan cheese
· ¼ tsp smoked paprika
· A pinch of cayenne pepper (optional)
· Salt and white pepper to taste
For the Topping:
· ½ cup Panko breadcrumbs
· 2 tbsp grated Parmesan cheese
· 1 tbsp melted butter
· 1 tbsp chopped fresh parsley
Instructions
- Cook the Pasta: Cook the pasta in a large pot of salted water until al dente (1-2 minutes less than package instructions). Drain and set aside.
- Prepare the Seafood:
· Remove the lobster meat from the shells. Chop the meat into bite-sized pieces. Set the shells aside.
· Pat the lobster and shrimp pieces dry and season lightly with salt and pepper.
· In a large skillet, heat the olive oil over medium-high heat. Sear the shrimp and lobster pieces for 1-2 minutes per side, just until opaque and cooked through. Do not overcook. Remove and set aside. - Make the Quick Broth: In the same skillet, add the lobster shells and toast for 1-2 minutes. Add the water and bay leaf. Simmer for 10 minutes. Strain the broth; you should have about 1 cup.
- Make the Cheese Sauce (Béchamel Base):
· In a large pot or Dutch oven, melt the 4 tbsp of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and fragrant.
· Gradually whisk in the warm milk and the 1 cup of seafood broth. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes.
· Reduce heat to low. Gradually add the shredded Gruyère, cheddar, and Parmesan, stirring until completely melted and smooth.
· Stir in the smoked paprika, cayenne (if using), salt, and white pepper. Taste and adjust seasoning. - Combine: Add the cooked pasta and the seared seafood (and any juices) to the cheese sauce. Gently fold everything together until evenly coated.
- Top and Bake:
· Preheat your broiler.
· Pour the mac and cheese into a greased 9×13 inch baking dish.
· In a small bowl, mix the Panko, 2 tbsp Parmesan, and melted butter. Sprinkle evenly over the top.
· Broil for 2-4 minutes, watching closely, until the topping is golden brown and crispy. - Serve: Let it rest for 5 minutes. Garnish with fresh parsley and serve immediately.
Version 2: Simpler Mixed Seafood Mac and Cheese
This version is quicker and uses readily available seafood, often found in frozen mixes.
Ingredients
· 1 lb pasta (like Elbows or Penne)
· 3 tbsp butter
· 3 tbsp all-purpose flour
· 2 ½ cups whole milk, warmed
· 2 cups shredded sharp cheddar cheese
· 1 cup shredded Monterey Jack cheese
· ½ cup grated Parmesan cheese
· 1 tsp Old Bay seasoning (essential for seafood flavor!)
· ½ tsp garlic powder
· 12 oz cooked mixed seafood (such as a blend of small shrimp, bay scallops, and imitation crab/lobster meat), thawed if frozen
· ½ cup frozen peas (optional, for color and sweetness)
· Topping: ½ cup Panko mixed with 1 tbsp melted butter and 1 tbsp chopped parsley.
Instructions
- Cook pasta until al dente. Drain.
- Make a roux by melting butter over medium heat, whisking in flour, and cooking for 1 minute.
- Gradually whisk in warm milk until smooth and thickened.
- Reduce heat to low and stir in cheeses until melted. Add Old Bay and garlic powder.
- Fold in the cooked pasta, mixed seafood, and peas (if using).
- Transfer to a baking dish, top with the Panko mixture, and bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden on top.
Pro Tips for the Best Seafood Mac & Cheese
· Cheese is Key: Always shred your own cheese! Pre-shredded bags contain anti-caking agents that can make your sauce grainy.
· Don’t Overcook the Seafood: This is the most common mistake. Cook seafood just until done before adding it to the mac, as it will warm through again in the sauce or oven. Overcooked seafood becomes rubbery.
· Seasoning is Everything: Old Bay seasoning is a game-changer for seafood dishes. Smoked paprika, a pinch of cayenne, or a dash of hot sauce can add wonderful depth.
· The Pasta: Undercook your pasta slightly (al dente) because it will continue to absorb liquid and cook more in the cheese sauce.
· Make-Ahead: You can assemble the mac and cheese (without the topping) up to a day ahead. Cover and refrigerate. Add the topping and bake for 10-15 minutes longer than the recipe states, until hot and bubbly throughout.
Enjoy your incredibly delicious and luxurious Seafood Mac and Cheese