Seafood Mac and Cheese

What if you took your classic mac and cheese and gave it a sophisticated spin? It would look a little something like seafood mac and cheese. This version features lobster meat and shrimp mixed with a cheese blend and some extra heat. It feels (and is) luxurious, but you can make and enjoy it in your pajamas. Pair it with a chef salad, garlic bread or a glass of champagne.

Seafood Mac and Cheese Ingredients

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• Cavatappi pasta: Not always the classic pasta shape for mac and cheese, cavatappi’s spirals hold the cheese sauce well.
• Butter: Butter and flour form a roux, which makes your cheese sauce cling to the pasta.
• All-purpose flour: All-purpose flour, or any wheat flour, works well for a roux. Just avoid self-rising flour.
• 2% milk: When making mac and cheese, you want to use milk with at least some fat content to ensure the sauce is creamy.
• Gruyere and sharp cheddar cheese: Nutty gruyere and sharp cheddar strike the right balance to complement the seafood.
• Ground mustard: Mustard adds a bit of tang and helps ground some of the creamier flavors.
• Ground nutmeg: Perhaps a bit unexpected, nutmeg’s warming notes can help balance the cheese and seafood.
• Cayenne pepper: A little goes a long way, so be judicious as you mix it in. It has a kick.
• Hot pepper sauce: You can make your own hot sauce or choose your preferred brand to control the heat levels and predominant flavors.
• Lobster meat: Lobster meat is buttery and rich, well-suited for a creamy sauce.
• Peeled shrimp: Cook and peel your shrimp before tossing it in. It’s a little brinier than lobster, so it adds some more dimension.
• Panko bread crumbs: The panko will be part of your topping for a crispy, textured dish.
• Grated Parmesan cheese: The Parmesan mixes with the bread crumbs to form your topping.
• Fresh parsley: You can use Italian or curly parsley. Its fresh, slightly spicy taste lifts the dish’s richer flavors.

Directions

Step 1: Cook your pasta

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Preheat your oven to 400°F. Cook the pasta according to the package directions. Drain and set aside.

Step 2: Make the cheese sauce

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In a large saucepot, heat 6 tablespoons of butter over medium heat. Stir in the flour and cook until lightly browned, whisking constantly. Gradually add the milk and cook until thickened, three to four minutes, whisking occasionally. Stir in the Gruyere, cheddar, salt, ground mustard, pepper, nutmeg, cayenne and hot sauce until smooth. Add the cooked pasta, lobster and shrimp until they’re coated in the cheese sauce.

Step 3: Bake the mac and cheese

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Transfer this mixture to a greased 13×9-inch baking dish. In a small microwaveable bowl, melt the remaining 1 tablespoon of butter for about 30 seconds. Stir in the panko bread crumbs and Parmesan. Sprinkle the mixture in an even layer on top.

Bake until the cheese is bubbly and the edges are golden brown, 18 to 20 minutes. Sprinkle with fresh parsley.

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Seafood Mac and Cheese Variations

• Switch up your seafood: You can also use mussels, scallops and crab in this seafood mac and cheese recipe.
• Top notch: Instead of the breadcrumbs, you can use crumbled-up Ritz crackers in your topping.
• Play with your pasta: Other short pasta will do here. Elbow pasta is a classic with mac and cheese, but penne could also work.

How to Store Seafood Mac and Cheese

You can store your seafood mac and cheese in the fridge for up to three days. Make sure to use an airtight container. We recommend reheating on the stove or oven, but you can also pop it into the microwave.

Can you freeze seafood mac and cheese?

Yes, you can freeze seafood mac and cheese for up to two months. We recommend portioning out individual servings if you’re planning to meal prep.

Seafood Mac and Cheese Tips

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What kind of cheese goes best with seafood?

Some people say not to mix cheese and seafood, but seafood mac and cheese, Caesar salad and a bagel with lox and cream cheese (or a smoked salmon cream cheese) are proof these ingredients belong together. As in this recipe, Parmesan mixed with breadcrumbs can make a savory topping. Gruyere is also a good choice, and you’ll often see it used with a variety of fish. I also love a goat cheese and seafood combo. You just want to make sure that the taste of the cheese doesn’t overpower the more delicate seafood notes.

Do you have to buy fresh lobster to make seafood mac and cheese?

Imitation lobster (or crab) can also work, and you can make mock lobster at home. Canned lobster is also a valid choice, although fresh is always going to be the tastiest. If you can’t find any at your local store, you can take advantage of lobster delivery boxes.

Can you use pre-shredded cheese for mac and cheese recipes?

We recommend buying fresh cheese and grating it yourself. Pre-shredded cheese doesn’t melt as well, and we much prefer the flavor of fresh cheese.