Seafood lovers unite! This seafood mac and cheese is the ultimate comfort food! Made with layers of fresh lobster, lump crab, and shrimp, and a decadent white cheese sauce, it's the elevated twist to America's favorite dish!
1poundraw medium shrimppeeled and deveined, chopped into bite-sized pieces
8ouncesraw lobster tail meatchopped into chunks (sub any lobster meat)
16ouncesfresh lump crabmeatdrained and picked over
Cooking spray
Instructions
Preparation
Preheat the oven to 350°F.
Peel and chop shrimp into bit-sized pieces.
Drain crab meat.
Remove meat from lobster tails by making two cuts down the underside of the tail on the left and right sides. Peel back the middle portion of the shell and remove the meat. Chop into chunks.
Place shrimp, lobster, and crab meat in a medium bowl. Season to taste with kosher salt and black pepper. Toss gently to combine. Set aside.
Shred and stir together all the cheeses in a large bowl. Set aside.
Prepare a pot of boiling water. Cook pasta 2 minutes less than package directions for al dente. Drain pasta. Return pasta to stockpot, and set aside.
Make the Roux and Cheese Sauce
In a large pot, slowly warm the milk and half-and-half on the stove, about 3 to 4 minutes. Turn to the lowest setting and keep warm on the stove.
In an extra large skillet (like a cast iron casserole or braiser), melt 1 tablespoon of butter over medium heat.
When melted, whisk in flour a little at a time, stirring constantly, until a paste forms. This should appear a light blonde color.
Add garlic and cook, until fragrant, about 30 seconds.
Next, gradually ladle in the warm milk mixture, working a little at a time. Continue ladling and whisking until all the milk has been added and mixture is smooth.
Stir in Old Bay Seasoning, sherry cooking wine, and ½ teaspoon black pepper. Cook, whisking occasionally, until slightly thickened, 5 to 8 minutes.
Next, add 2 cups of the cheese mixture. Remove from heat, and continue stirring until smooth, about 1 minute. Stir in drained pasta until fully coated.
Assemble and Bake
Lightly coat a 9 x 13 inch baking dish with cooking spray.
Then, layer casserole as follows:
Half of the pasta mixture.
Sprinkle half of seafood mixture in an even layer on pasta
Sprinkle with 2 cups of cheese mixture.
Repeat layers once.
Cover with foil and bake in the preheated oven for 30 minutes.
While the casserole is baking, melt remaining 2 tablespoons of butter in a pan and toast panko, stirring constantly until lightly browned.
After 30 minutes, remove the foil and top with toasted panko. Return to the oven and bake for 15 more minutes or until the panko topping is golden brown and edges are bubbly.
Remove from the oven and let rest for 5 minutes before serving.
Nutrition:
Nutrition Facts
Cajun Seafood Mac and Cheese Recipe
Amount per Serving
Calories
950
% Daily Value*
Fat
56
g
86
%
Saturated Fat
32
g
200
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
16
g
Cholesterol
281
mg
94
%
Sodium
3884
mg
169
%
Potassium
576
mg
16
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
64
g
128
%
Calcium
1170
mg
117
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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