Southern Lobster and Shrimp Mac and Cheese

by

Description

This is a creamy, rich, and decadent recipe for an ‘over the top’ addition to any meal. After years of making basic mac and cheese, this version with shrimp and lobster is an indulgence worth making for those special to you. It is an adapted recipe from strong Southern women (Patti LaBelle, Mama Jean, and my son’s girlfriend Ashley)…all wonderful foodies! I make this a day ahead.

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

Instructions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water
  2. stirring occasionally
  3. until macaroni is tender yet firm to the bite
  4. about 8 minutes. Drain.
  5. Place lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.
  6. Preheat the oven to 375 degrees F (190 degrees C).
  7. 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
  8. 1/4 cup at a time
  9. to the bowl with eggs
  10. being careful not to cook and scramble the eggs. Slowly mix egg-cream mixture back into the pan. Continue cooking on medium-low heat
  11. stirring occasionally
  12. until thick and smooth
  13. 5 to 10 minutes.
  14. 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
  15. about 5 minutes. Stir in Cheddar cheese
  16. Swiss cheese
  17. and Monterey Jack cheese. Cook
  18. stirring constantly
  19. until mostly melted
  20. about 4 minutes. Pour in cream sauce and stir until smooth.
  21. Stir pasta
  22. lobster
  23. and shrimp into cheese and cream sauce to coat completely; transfer into a 9×11-inch baking dish.
  24. 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
  25. about 5 minutes.
  26. Cover macaroni mixture with thin pats of butter. Top with cracker coating.
  27. Bake in the preheated oven until top is crispy and cheeses are melted
  28. about 1 hour.

Prep Time: 15 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 45 mins

Servings: 16

Leave a Comment