If you are a fan of comfort food with a luxurious twist, this Seafood Macaroni and Cheese Recipe is about to become your new favorite indulgence. Creamy, cheesy, and loaded with succulent lobster and shrimp, this dish elevates classic macaroni and cheese to a whole new level. Each bite oozes rich, savory flavors balanced by crispy bacon and a crunchy panko topping, making it perfect for cozy weeknights or special gatherings where you want to impress with minimal fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, combining simple pantry staples with fresh seafood and bold seasonings to create a creamy, flavorful dish. You’ll find that the textures and flavors work in harmony to make this an unforgettable meal.
- 8 oz elbow pasta: The perfect shape to hold the sauce while staying tender and hearty.
- 4 slices thick bacon: Adds smoky crunch and depth to balance the creamy cheese.
- 2 green onions (chopped): Offers a fresh, subtle onion bite to brighten the dish.
- 1 Tbsp unsalted sweet cream butter: Creates a rich base for the roux and overall sauce.
- 2 Tbsp flour: Thickens the sauce to achieve that perfect velvety texture.
- 1 cup half and half: Provides creamy, smooth richness without weighing it down.
- 1 Tbsp Cajun seasoning: Brings a gentle kick and vibrant flavor to complement the seafood.
- 1 cup cooked lobster meat: Tender and sweet, giving the dish its luxury factor.
- 2 cups peeled, deveined, and tail-off shrimp: Adds juicy seafood flavor and satisfying bite.
- ½ cup shredded sharp cheddar cheese: Gives a bold, tangy cheesiness that builds the sauce’s backbone.
- 1 cup shredded Colby/Jack cheese mix: Melts smoothly and adds creamy balance.
- ½ cup panko crumbs: Creates a crunchy, golden topping that contrasts beautifully with creamy pasta.
- Salt (to taste): Enhances all the natural flavors throughout the recipe.
How to Make Seafood Macaroni and Cheese Recipe
Step 1: Cook the Pasta
Start by bringing a quart of salted water to a boil in a large pot. Add the elbow pasta and cook according to package directions until al dente. Drain the pasta well and set it aside while you prepare the sauce. Cooking your pasta just right ensures it won’t get mushy after baking.
Step 2: Prepare the Bacon and Green Onions
While the pasta cooks, fry the bacon slices until they’re crisp and golden. Once cooked, crumble the bacon into bite-sized pieces. Use the same skillet to soften the chopped green onions in a tablespoon of butter over medium heat for about 2 minutes. This adds a gentle onion flavor that blends perfectly into the cheese sauce.
Step 3: Make the Roux and Cheese Sauce
In the skillet with the green onions and butter, sprinkle in the flour and stir constantly for 1 minute to cook off the raw taste. Slowly whisk in the half and half to avoid lumps, then stir in the Cajun seasoning for a burst of smoky spice. Let this simmer until thickened to a luscious sauce.
Step 4: Add the Seafood and Cheeses
Gently fold in the lobster meat and shrimp, stirring often for about 5 minutes to warm the seafood and meld the flavors. Next, add the sharp cheddar and Colby/Jack cheese mix, stirring until all the cheese has melted into a smooth, creamy sauce.
Step 5: Combine Pasta and Bacon
Fold the cooked pasta and half of the crumbled bacon into the cheese sauce. Mixing everything thoroughly ensures each bite is packed with cheesy, smoky, and seafood goodness.
Step 6: Assemble and Broil
Transfer the pasta mixture to an oven-safe dish, then sprinkle the remaining bacon and panko crumbs evenly over the top. Set your oven to broil and place the dish inside for about 5 minutes, just until the topping is crispy and golden brown. Keep a close eye to prevent burning!
Step 7: Garnish and Serve
Once out of the oven, garnish with the reserved chopped green onions for a pop of fresh color and flavor. Allow the dish to cool for around 5 minutes before serving so the sauce can settle and thicken slightly.
How to Serve Seafood Macaroni and Cheese Recipe
Garnishes
Adding fresh chopped green onions on top brightens the rich dish, while a sprinkle of extra crispy bacon provides a smoky crunch. For a hint of freshness, a squeeze of lemon over individual servings can elevate the flavors perfectly.
Side Dishes
This seafood mac and cheese shines as a stand-alone comfort food, but pairing it with a crisp, lightly dressed green salad or roasted asparagus balances out the richness and adds nutritious greens to your plate.
Creative Ways to Present
Impress guests by serving the Seafood Macaroni and Cheese Recipe in individual ramekins topped with breadcrumbs and bacon for personalized portions that look as good as they taste. You can also turn this recipe into a delightful casserole for potlucks or family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover seafood macaroni and cheese can be stored in an airtight container in the refrigerator for up to 3 days. Keep the topping separate if possible to preserve its crunch when reheated.
Freezing
This dish freezes well. Spread the macaroni and cheese into a freezer-safe container, without the seasoned breadcrumb topping, and freeze for up to 2 months. Add fresh breadcrumbs and bacon on top before reheating for best results.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, about 20 minutes. To revive the crispy topping, uncover for the last 5 minutes of reheating. Avoid the microwave if possible to maintain the creamy texture and avoid sogginess.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Just make sure to thaw the seafood completely and pat it dry to avoid excess moisture that could make the sauce watery. Fresh or thawed seafood both work beautifully.
What can I substitute for half and half?
You can use whole milk combined with heavy cream or just whole milk if needed, but half and half strikes the perfect balance of creaminess without being too heavy.
Is this recipe very spicy?
The Cajun seasoning adds a pleasant mild heat and smokiness, but it is not overwhelmingly spicy. You can adjust the amount depending on your heat preference.
Can I make this recipe vegetarian?
To make a vegetarian version, omit the bacon and seafood, and add hearty vegetables like mushrooms or roasted cauliflower, and consider using smoked paprika to add savory depth instead of bacon.
What is the best type of pasta to use?
Elbow pasta is the traditional choice because its curves hold onto the creamy cheese sauce very well, but you can use other small shapes like shells or cavatappi for equally delicious results.
Final Thoughts
If you want to dive into a soul-satisfying dish that combines homestyle comfort with a touch of elegance, you simply must try this Seafood Macaroni and Cheese Recipe. It’s a wonderful way to treat yourself and loved ones to something special that feels both familiar and fancy. Once you make it, you might find it hard to go back to plain old mac and cheese. Happy cooking and even happier eating!
Print
Seafood Macaroni and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This rich and creamy Seafood Macaroni and Cheese combines tender elbow pasta with succulent lobster and shrimp, smoky crispy bacon, and a flavorful Cajun-spiced cheese sauce. Topped with crispy panko breadcrumbs and broiled to golden perfection, this comforting dish is perfect for a special weeknight dinner or entertaining guests.
Ingredients
Pasta
- 8 oz elbow pasta
- Dash of salt (for boiling water)
Seafood
- 1 cup cooked lobster meat
- 1 1/2 cups medium-sized peeled, deveined, and tail-off shrimp
Cheese Sauce
- 4 slices thick bacon
- 2 green onions, chopped
- 1 Tbsp unsalted sweet cream butter
- 2 Tbsp flour
- 1 cup half and half
- 1 Tbsp Cajun seasoning
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Colby/Jack cheese mix
Topping
- 1/2 cup panko crumbs
- Remaining chopped green onions for garnish
Instructions
- Prepare pasta: Add a dash of salt to 1 quart of water in a large pasta pot. Bring the water to a boil and add the elbow pasta. Cook according to the package directions until al dente. Drain the pasta and set it aside.
- Prepare bacon: While the pasta cooks, cook 4 slices of thick bacon in a skillet over medium heat until crispy. Remove the bacon and crumble it once cooled. Reserve the bacon fat in the skillet.
- Sauté green onions: In the same skillet with the bacon fat, melt 1 tablespoon of unsalted sweet cream butter over medium heat. Add the chopped green onions and sauté for 2 minutes until softened.
- Make roux: Sprinkle 2 tablespoons of flour into the skillet with the butter and onions. Cook the mixture for 1 minute while stirring constantly to form a roux.
- Add liquid: Gradually whisk in 1 cup of half and half to the roux, stirring continuously to avoid clumps. Continue cooking and stirring until the sauce thickens.
- Season sauce: Stir in 1 tablespoon of Cajun seasoning to the sauce to infuse it with a spicy, smoky flavor.
- Add seafood: Incorporate 1 cup cooked lobster meat and 1 1/2 cups peeled and deveined shrimp into the sauce. Stir frequently and cook for about 5 minutes until the seafood is heated through.
- Add cheese: Mix in 1/2 cup shredded sharp cheddar cheese and 1/2 cup shredded Colby/Jack cheese blend. Stir until all the cheese has melted and the sauce is smooth.
- Combine pasta and bacon: Fold the cooked elbow pasta and half of the crumbled bacon into the cheese and seafood sauce until combined evenly.
- Prepare topping: Transfer the pasta mixture into an oven-safe dish. Sprinkle the remaining crumbled bacon and 1/2 cup panko breadcrumbs evenly over the top.
- Broil: Preheat the oven to broil. Place the dish under the broiler for approximately 5 minutes or until the breadcrumbs and bacon topping are golden brown and toasted.
- Garnish and serve: Remove from oven and garnish with the remaining chopped green onions. Allow the dish to cool for 5 minutes before serving to set the cheese sauce and avoid burns.
Notes
- Use fresh seafood for the best flavor and texture.
- To make this dish less spicy, reduce the Cajun seasoning slightly.
- Feel free to substitute half and half with whole milk or cream depending on your preference for creaminess.
- Panko breadcrumbs add extra crunch, but you can use regular breadcrumbs if necessary.
- This dish can be prepared ahead of time and reheated; add extra half and half when reheating if sauce thickens too much.
