Creamy Seafood Mac and Cheese with Lobster
A luxurious twist on classic mac and cheese, featuring tender lobster, shrimp, and scallops in a rich, creamy cheese sauce. Perfect for special occasions or indulgent comfort food.
Equipment
- 1 Large pot
- 1 Skillet or sauté pan
- 1 Oven-safe baking dish
- 1 Mixing spoon
- 1 Whisk
- 1 measuring cups
- 1 Measuring spoons
Ingredients
- 8 oz elbow macaroni
- 1 lb lobster tail meat chopped
- 1/2 lb shrimp peeled and deveined
- 1/2 lb scallops
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional
- Salt and black pepper to taste
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup Gruyère cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/2 cup breadcrumbs optional, for topping
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1-2 minutes.
- Gradually whisk in milk and cream until smooth. Cook until thickened, about 5-7 minutes.
- Stir in Dijon mustard, smoked paprika, garlic powder, cayenne (if using), salt, and pepper.
- Add cheddar, Gruyère, and Parmesan cheeses, stirring until melted and smooth.
- Gently fold in lobster, shrimp, and scallops, then mix with cooked macaroni.
- Transfer mixture to a greased oven-safe baking dish. Sprinkle breadcrumbs on top if desired.
- Bake for 15-20 minutes, until golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, lightly sauté the seafood before adding to the cheese sauce.
- You can swap elbow macaroni for cavatappi or penne for a fun twist.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in the oven for best texture.