Ingredients

12 oz elbow macaroni

1 tbsp butter

1 tbsp olive oil

½ lb shrimp (peeled & deveined)

1 cup cooked lobster meat (chunks)

3 tbsp flour

2 cups milk

1 cup heavy cream

2 cups sharp cheddar cheese (shredded)

1 cup mozzarella cheese (shredded)

½ cup parmesan cheese (grated)

Salt & black pepper to taste

½ tsp paprika

Fresh parsley (chopped, for garnish)

Optional: Hawaiian rolls or brioche for serving

Instructions

Step 1: Bring a large pot of generously salted water to a rolling boil and cook the elbow macaroni for 2 minutes less than the package directions indicate. Drain the pasta and set aside, reserving ½ cup of the pasta water.

Step 2: Heat the butter and olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp just before they’re fully cooked, as they will continue cooking later. Set aside.

Step 3: Reduce the heat to medium and add 3 tablespoons of butter to the same skillet. Once melted, whisk in the flour and cook for about 1 minute until it forms a light golden paste.

Step 4: Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Continue cooking for 3-4 minutes until the sauce thickens and coats the back of a spoon.

Step 5: Reduce heat to low and add the cheddar, mozzarella, and parmesan cheeses in batches, stirring between additions until melted and smooth. Season with salt, pepper, and paprika. Fold in the cooked lobster meat and shrimp.

Step 6: Add the cooked macaroni to the cheese sauce and gently fold to coat. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.

Step 7: Transfer the mixture to a buttered 9×13 baking dish. Optionally, sprinkle with additional cheese. Bake at 375°F for 20-25 minutes until bubbling and golden on top.

Step 8: Let the dish rest for 5-10 minutes before serving. This allows the sauce to set perfectly. Garnish with fresh parsley and serve with warm Hawaiian rolls or brioche if desired.

Tips & Variations

For an extra crispy top, broil the mac and cheese for 1-2 minutes at the end of baking, watching carefully to avoid burning.

Substitute shrimp with scallops or crab meat for a different seafood twist.

Use smoked paprika instead of regular for a subtle smoky flavor.

To make it spicier, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.

FAQs

Can I use frozen shrimp and lobster for this recipe?

Yes, you can use frozen seafood but be sure to thaw it completely and pat dry before cooking to avoid excess moisture, which can make the sauce watery.

Can I prepare this dish ahead of time?

Absolutely. You can assemble the mac and cheese and refrigerate it before baking. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time.