Mac n cheese is one of the most loved foods. There is a reason why it is called soul food, and indeed, it is like a revive for the soul. Other than that, Macaroni and cheese are also some of the most versatile dishes that can be paired with anything. Today, we will introduce a seafood-styled version of the mac n cheese that we may have tried separately. Lobster, the buttered meat of the ocean with crusty Crab and delicious shrimps with Macaroni and cheese.
Yes, we had them individually, but they are a perfect celebration of seafood and soul food together. It is creamy, decadent, meaty, and so much more than that. Moreover, this dish is fancy enough for a dinner party, friendly enough for BBQ parties, and warm for winter nights and midnight cravings. So why wait? Let us disclose the recipe and tips for perfect seafood-styled mac n cheese.
Ingredients
- 4 cups Elbow Macaroni
- 3 cups Shrimp deveined and without shells
- 3 to 4 lobster tails pre-cooked and cut into bite-sized pieces
- 1 cup Crab pre-cooked and cut into pieces
- 4 tbsp Butter
- ½ cup White Onion chopped
- 2 cloves Garlic chopped
- 1 tbsp Italian dried Herb seasoning
- ½ tbsp Cayenne Pepper
- ½ tbsp Paprika
- 1 tsp Old Bay Seasoning
- 1 tsp Cajun Seasoning
- Salt to taste
- Black Pepper to taste
- 2 tbsp Tabasco
- 3 tbsp All-purpose Flour
- 2 cups whole Milk lukewarm
- 1 cup Half and half
- 1 cup Evaporated milk
- ½ cup Low-sodium Chicken broth lukewarm
- 2 cups Sharp Cheddar grated
- 2 cups Monterey Jack cheese grated
- 1 cup Gouda grated
- 1 cup Gruyere Cheese grated
- ½ cup Parmesan grated
- 1 cup Panko breadcrumbs
- A handful of Parsley chopped
Instructions
- Start with heating the large pot at medium to low heat.
- Add 2 tbsp butter into the pot and let it melt.
- Add onions to the pot and sauté then until translucent.
- Add garlic to the onions are sauté for a minute or till fragrant.
- Now cook the shrimps in the same pot for 5 minutes or until translucent.
- Add lobster and Crab as well and heat them through.
- Now season the meats with Cayenne pepper, paprika, Italian herb seasoning, old bay seasoning, Cajun seasoning, salt, and pepper to taste.
- Empty the pot in a large bowl and add the remaining 2 tbsp of the butter to the pot.
- Fry off all-purpose flour for a minute on low heat.
- Remove the pot from heat and add lukewarm milk and chicken broth gradually while stirring with the help of a wooden spoon.
- Add half and half and evaporated milk to the pot. Occasionally mix and bring the mixture to a boil on the lowest heat.
- Meanwhile, boiling the Macaroni in salted water according to the instruction, right to the point it is about to become Al Dante.
- Once the Macaroni is drained, add 2 tbsp of olive oil, and mix to avoid sticking into macaroni lumps.
- Add cheeses to the creamy sauce except parmesan and ½ cup of sharp cheddar.
- Combine the meat and Macaroni into the cheese sauce and toss them well. If the sauce is too thick, gradually add half a cup of milk for the right consistency.
- Add tabasco sauce to the Macaroni and taste to adjust salt and pepper.
- Take a 9×13 inches baking tray and grease it with butter.
- Pour the macaroni mixture into the pan and top it with remaining sharp cheddar, panko breadcrumbs, parmesan, and chopped parsley.
- Cover the baking pan with foil and bake for 20 to 25 minutes in preheated oven at 350-degrees F.
- Uncover and bake the Macaroni for 8 to 10 minutes for crispy bits and top.
- Serve hot and enjoy!
Oh my gosh this turned out so delicious! Perfect consistency with the sauces and cheese mixtures. Definitely a keeper for my recipe box!
Didn’t change a thing! Perfect the way it is!
I haven’t fix this yet but what goes with it or is it a stand alone dish?
How many servings does this make? And btw, who is Al Dante — some guy you knew in Chicago? LOL!
Excellent blog you have got here.. It’s difficult to find good quality writing like yours nowadays. I truly appreciate individuals like you! Take care!!