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
Scale
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.
