This Seafood Mac and Cheese are loaded with two kinds of cheese and your choice of seafood (lobster, shrimp, etc.), then baked till golden.
This recipe has been my go-to when I want something creamy and rich, but also fast and easy. And the seafood makes this mac and cheese utterly comforting and just a bit more upscale.
To make Seafood Mac and Cheese
My family is obsessed with this mac and cheese with a fun seafood twist. This has been one of our favorite rotations. We usually enjoy this seafood mac and cheese with a simple salad on the side for a light meal. During the days that we want to go all the way (especially on the weekends), my husband grill steak. Steak pairs well with mac and cheese! Leftovers are amazing, too!
What you need:
- Unsalted butter
- Elbow macaroni
- Flour
- Whole milk
- Heavy cream
- Cooked lobster, crab, and/or shrimp, etc.
- Panko breadcrumbs
- Grated Gruyere cheese
- Grated sharp cheddar cheese
- Coarse salt
This seafood mac and cheese is seriously easy to put together!
To make this recipe gluten-free (you should use these ingredients instead):
To make the recipe gluten-free, there are varieties of gluten-free pasta you can use such as brown rice pasta, chickpea pasta, quinoa pasta, or multigrain pasta.
Use gluten-free flour like Tapioca flour.
Use Gluten-free panko breadcrumbs or make your own. Or skip it altogether and get creative. Instead use crushed potato chips, pork rinds, corn chips, gluten-free rolled oats, gluten-free croutons, gluten-free crackers, gluten-free Chex, or gluten-free Doritos.
How To Make This Seafood Mac and Cheese Recipe?
Step 1: Turn the oven on to 375F.
Step 2: Spray a 2-quart baking dish (or lightly coat it with butter).
Step 3: According to the box, cook pasta al dente.
Step 4: Melt 6 tbsp butter in a large saucepan over medium heat.
Whisk the flour for 30 seconds.
Whisk the milk and cream slowly until smooth, about one minute. Turn the heat down.
Step 5: Add the shredded cheeses one handful at a time, stirring well between additions.
Gruyére Cheese:
Want To Save This Recipe?
Cheddar Cheese:
Remove from heat.
and gently toss in the cooked pasta and lobster meat.
Step 6: Put the mixture in the baking dish.
Step 7: Melt the remaining 2 tbsp butter and combine with the panko bread crumbs. Sprinkle on mac and cheese.
Step 8: Bake until the seafood mac and cheese is heated and the breadcrumbs are golden brown, about 30 minutes.
Frequently Asked Questions
What side dishes go well with seafood macaroni and cheese?
Seafood mac & cheese stands well on its own without any additions. But if you want a heartier, more well-rounded supper, it’s easy!
Making a prime rib or steak for a surf and turf supper is a good option if you want to go all out. This is a great way to spoil your significant other with a high-quality supper without breaking the bank!
This Seafood Mac & Cheese is very rich, I would suggest serving something somewhat light as a side dish. A healthy option is a simple salad. The richness of the mac and cheese can be tempered with a simple side dish like roasted asparagus, which takes only a few minutes to prepare.
When making Macaroni and Cheese, what kind of cheese works best?
Gruyère and mild Cheddar, in particular, work wonders when combined for maximum flavor. Of course, I’ve made wonderful mac and cheese with only cheddar. When I add seafood like lobster or shrimp, though, I pair the cheddar with a more expensive cheese like Gruyère. And it is always a blast!
Breadcrumbs seasoned with a little bit of parmesan and cheddar cheese are also delicious. Fontina, another excellent melting cheese, can be used instead. To be honest, you can use pretty much whatever meltable cheese you like! I do it all the time!
For how long may Seafood Mac and Cheese be stored?
This seafood mac and cheese will stay good for 3–4 days in the fridge.
This can also be frozen, but because it has dairy in it, there is always a chance that it will curdle. If you do freeze it, let it thaw overnight in the fridge, then heat it for 20 to 30 minutes in a 300 degrees F oven.
You will get rave reviews with this rich, creamy, and decadent Seafood Mac and Cheese! Make sure to not miss this easy recipe. Thank me later (wink)!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Seafood Mac and Cheese Recipe
Ingredients
- 1 1/2 pound cooked lobster crab, and/or shrimp, etc.
- 1 pound elbow macaroni
- 1/2 c. unsalted butter divided
- 3 c. whole milk room temperature
- 1 c. heavy cream room temperature
- 2 c. grated sharp cheddar cheese
- 4 c. grated Gruyère cheese
- 1 c. panko breadcrumbs
- 1 teaspoon coarse salt
- 1/2 c. flour
Instructions
- Prepare the oven. Preheat it to 375 degrees.
- Using cooking spray, grease a 2-quart baking dish. Or use butter to lightly coat the dish.
- Following the package directions, cook the pasta until al dente.
- While the pasta is cooking, add 6 tablespoons of butter to a large pot and melt over medium heat. Once melted, add the flour and stir constantly for about 30 seconds until completely blended. Then, gradually add in the milk and cream, stirring until smooth and incorporated. This takes about a minute. Decrease the heat to low.
- Whisk in the shredded cheese about a handful at a time, stirring well between additions until fully blended. Take off the heat and gently toss in the cooked pasta along with the lobster meat. Into the prepared baking dish, transfer everything.
- In the meantime, melt the rest of the 2 tbsp butter. Add the panko bread crumbs and mix well. Over the mac and cheese, sprinkle the butter mixture.
- Place in the preheated oven and bake the seafood mac and cheese for about 30 minutes or until heated through and the breadcrumbs are golden brown.
- Remove the baking dish from the oven when done and serve the seafood mac and cheese right away. Enjoy!
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
I am definitely going to make this, probably for Easter, but I question the amount of gruyere. Four cups? Plus the 2 cps cheddar and that’s 6 cps cheese. Is that right?
Yes, the recipe calls for 4 cups of grated Gruyère cheese and 2 cups of grated sharp cheddar cheese, making a total of 6 cups of cheese. This may seem like a lot, but it’s not uncommon for mac and cheese recipes to have a generous amount of cheese. The cheese is an essential component of the dish and provides the creamy, cheesy texture that people love. You can adjust the amount of cheese to your liking if you prefer a less cheesy dish, but keep in mind that it may affect the overall flavor and texture.