Seafood Mac & Cheese Bake
A luxurious twist on classic mac and cheese—creamy Gruyère and sharp cheddar envelop tender lobster, crab or shrimp, finished with a buttery panko crust and baked until golden. Perfect for special occasions or an indulgent weeknight dinner.
Equipment
- 2‑quart baking dish
- Large pot
- Large saucepan
- whisk
Ingredients
- 1 lb elbow macaroni
- 1/2 cup unsalted butter divided
- 1/2 cup all-purpose flour
- 3 cups whole milk room temperature
- 1 cup heavy cream room temperature
- 4 cups grated Gruyère cheese
- 2 cups grated sharp cheddar cheese
- 1 teaspoon coarse salt
- 1 1/2 lb cooked lobster, crab and/or shrimp
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 2‑quart baking dish with nonstick spray or a light coating of butter.
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until just al dente; drain thoroughly.
- While the pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 30 seconds to form a paste. Slowly whisk in the milk and cream until the mixture is smooth and begins to thicken, then reduce the heat to low.
- Add the grated Gruyère and cheddar a handful at a time, stirring until each addition melts and the sauce is glossy and even. Remove the sauce from the heat, fold in the drained pasta and the cooked seafood, and spread the mixture into the prepared baking dish.
- Melt the remaining 2 tablespoons of butter, combine it with the panko until evenly moistened, and sprinkle the mixture over the top of the mac and cheese.
- Bake until the casserole is bubbling and the topping turns golden brown, about 25–30 minutes. Let rest for a few minutes before serving.