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How to Make Southern Lobster and Shrimp Mac and Cheese - A Step-by-Step Guide

Southern Lobster and Shrimp Mac and Cheese is a dish that perfectly epitomizes the fusion of Southern comfort food and luxurious seafood. This recipe takes the classic macaroni and cheese and elevates it with the addition of succulent lobster and shrimp, creating a decadent and indulgent meal that is perfect for special occasions or when you want to treat yourself to something truly special.

Mac and Cheese is a beloved comfort food dish that has been enjoyed for generations. The cream...

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Ingredients

  • 1 (16 ounce) package whole wheat elbow macaroni
  • ½ cup dried minced onion
  • 1 pound cooked and cubed lobster meat
  • 1 pound cooked shrimp, tails removed
  • 1 (12 ounce) can evaporated milk
  • 1 cup heavy cream
  • 1 tablespoon all-purpose flour, sifted
  • 3 eggs
  • 1 stick butter
  • 2 tablespoons all-purpose flour
  • 1 pound shredded sharp Cheddar cheese
  • 1 pound shredded Swiss cheese
  • 1 pound shredded Monterey Jack cheese
  • 1 stick butter
  • 1 tablespoon dried onion seasoning (such as Pampered Chef® Three Onion Rub)
  • 1 teaspoon herbes de Provence
  • 2 cups crushed buttery round crackers (such as Ritz®)
  • 1 stick butter, sliced into pats

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 45 mins
  • Servings: 16
  • Yield: 1 9x11-inch casserole

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain.
  • Place lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whisk eggs together in a medium bowl; set aside. Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour; cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with eggs, being careful not to cook and scramble the eggs. Slowly mix egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes.
  • Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in cream sauce and stir until smooth.
  • Stir pasta, lobster, and shrimp into cheese and cream sauce to coat completely; transfer into a 9x11-inch baking dish.
  • Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers; cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes.
  • Cover macaroni mixture with thin pats of butter. Top with cracker coating.
  • Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.

    • Nutrition

    884 cal.

    • Total Fat: 60g
    • Saturated Fat: 34g
    • Cholesterol: 264mg
    • Sodium: 977mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 43g
    • Vitamin C: 3mg
    • Calcium: 777mg
    • Iron: 4mg
    • Potassium: 412mg

    Categories

    Seafood recipes
    Pasta recipes
    Cheese recipes
    Southern recipes
    Main recipes