Description
Indulge in this luxurious Lobster & Shrimp Mac and Cheese that combines tender shrimp and succulent lobster meat with a rich, creamy cheese sauce. Baked to golden perfection, this decadent dish is perfect for special occasions or anytime you want to treat yourself to a gourmet comfort food classic.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni
Seafood
- ½ lb shrimp, peeled & deveined
- 1 cup cooked lobster meat, chunks
Sauce
- 1 tbsp butter (for cooking shrimp)
- 1 tbsp olive oil
- 3 tbsp butter (for sauce)
- 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
Garnish & Serving
- Fresh parsley, chopped
- Optional: Hawaiian rolls or brioche for serving
Instructions
- Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook for 2 minutes less than the package directions indicate to ensure the pasta remains slightly firm. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
- Cook Shrimp: Heat butter and olive oil in a large skillet over medium-high heat. Season the peeled and deveined shrimp with salt and pepper and cook for 2-3 minutes per side until pink and opaque, but just slightly undercooked as they will cook further in the oven. Remove shrimp from skillet and set aside.
- Make Roux: Reduce the skillet heat to medium and add 3 tablespoons of butter. Once melted, whisk in the flour and cook for about 1 minute to create a light golden paste, which forms the base for the cheese sauce.
- Prepare Cheese Sauce: Gradually whisk in the milk and heavy cream, stirring continuously to avoid lumps. Continue cooking the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
- Add Cheese and Seafood: Lower the heat to low and add the cheddar, mozzarella, and parmesan cheeses in batches, stirring until each addition is fully melted and the sauce is smooth. Season with salt, black pepper, and paprika. Fold in the cooked lobster meat and shrimp.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese and seafood sauce, gently folding until the pasta is thoroughly coated. If the mixture is too thick, incorporate a splash of the reserved pasta water to reach the desired consistency.
- Bake: Transfer the mac and cheese mixture to a buttered 9×13-inch baking dish. Optionally sprinkle additional cheese on top. Bake in a preheated oven at 375°F for 20-25 minutes until the sauce is bubbling around the edges and the top is golden brown.
- Rest and Serve: Allow the baked mac and cheese to rest for 5-10 minutes before serving to let the sauce set properly. Garnish with chopped fresh parsley and serve warm with Hawaiian rolls or brioche on the side.
Notes
- Cooking the shrimp slightly underdone before baking prevents them from becoming rubbery.
- Reserving pasta water helps adjust the sauce consistency if it becomes too thick.
- Resting the dish after baking allows the cheese sauce to thicken and prevents burning your mouth.
- Adding additional cheese on top before baking creates a delightful golden crust.
- This dish pairs wonderfully with soft, slightly sweet rolls like Hawaiian or brioche.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: lobster mac and cheese, shrimp mac and cheese, seafood mac and cheese, baked mac and cheese, gourmet mac and cheese, creamy lobster pasta, cheesy shrimp pasta
