Ultimate Lobster Shrimp Mac Cheese (Print Version)
Cheesy macaroni folded with lobster, shrimp, and three cheeses, then baked until golden and bubbling.
# Ingredients:
→ Main Ingredients
01 -
12 ounces elbow macaroni
02 -
1 tablespoon unsalted butter
03 -
1 tablespoon olive oil
04 -
8 ounces shrimp, peeled and deveined
05 -
1 cup cooked lobster meat, chopped
→ Cheese Sauce
06 -
3 tablespoons all-purpose flour
07 -
2 cups whole milk
08 -
1 cup heavy cream
09 -
2 cups sharp cheddar cheese, shredded
10 -
1 cup mozzarella cheese, shredded
11 -
1/2 cup parmesan cheese, grated
12 -
1/2 teaspoon paprika
13 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
14 -
Fresh parsley, chopped, for garnish
15 -
Hawaiian rolls or brioche, optional for serving
# Steps:
01 -
Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente, following package directions. Drain thoroughly and set aside.
02 -
In a large skillet, heat butter and olive oil over medium-high heat. Sauté shrimp until opaque and pink, about 2 to 3 minutes. Add lobster meat, stirring just until heated through. Remove seafood from the skillet and set aside.
03 -
In the same skillet or a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and heavy cream, stirring constantly until mixture thickens. Reduce heat to low, then blend in cheddar, mozzarella, and parmesan cheeses until smooth and melted. Season with paprika, salt, and black pepper.
04 -
Gently fold cooked pasta along with the shrimp and lobster into the cheese sauce, ensuring even distribution. Transfer mixture to a greased 9 x 13-inch baking dish. Sprinkle with extra cheddar and mozzarella, if desired. Bake at 375°F for 20 to 25 minutes, or until golden and bubbling.
05 -
Plate portions hot from the oven. Garnish with chopped fresh parsley and serve alongside warm Hawaiian rolls or brioche, if desired.
# Notes:
01 -
For richest results, use freshly grated cheeses and avoid pre-shredded varieties which may contain anti-caking agents.
02 -
Ensure all seafood is thoroughly dried before sautéing to avoid excess moisture.