The Ultimate Southern-Style
Seafood Macaroni and Cheese
Experience the pinnacle of comfort food with succulent shrimp, tender lobster, and a velvety five-cheese blend.
There is something undeniably magical about the combination of ocean-fresh seafood and sharp, melted cheddar. This recipe isn’t just a side dish; it is a restaurant-quality masterpiece. By merging the snap of cajun-seasoned shrimp with a classic French Mornay sauce, we create a dish that is rich, layered, and utterly irresistible. Whether you are hosting a holiday dinner or looking for the ultimate “cheat meal,” this decadent seafood pasta is the gold standard.
The Premium Ingredients
Every ingredient in this gourmet mac and cheese plays a vital role in achieving that perfect balance of texture and flavor.
- Elbow Macaroni (1lb): The essential vessel. Its ridges and hollow center are designed to trap the liquid gold cheese sauce.
- Large Shrimp (1lb): Peeled and deveined. These provide a succulent, meaty snap in every bite.
- Lump Crab Meat or Lobster (8oz): Adds a layer of buttery luxury that separates this from a standard mac.
- Sharp Cheddar & Gruyère (2 cups each): The cheddar provides that tangy punch, while Gruyère offers a nutty, superior melt.
- Whole Milk & Heavy Cream: The secret to an ultra-creamy consistency that never dries out in the oven.
- Unsalted Butter & All-Purpose Flour: These combine to form a golden roux, the thickening backbone of the sauce.
- Old Bay & Smoked Paprika: The “Seafood Secret” spices that provide smoky depth and a beautiful golden hue.
Step-by-Step Culinary Instructions
- Boil the Pasta: Cook your macaroni in heavily salted water until 1 minute shy of al dente. It will finish cooking in the cheese sauce later.
- Season and Sear: Toss your shrimp in Old Bay seasoning. Sauté in a buttered skillet for 2 minutes per side until pink and slightly charred. Set aside.
- Craft the Roux: Melt butter in a heavy pot. Whisk in flour and cook for 2 minutes over medium heat to create a smooth paste.
- Infuse the Cream: Slowly pour in the milk and heavy cream, whisking constantly to ensure zero clumps. Simmer until the sauce coats the back of a spoon.
- The Cheese Integration: Turn off the heat. Fold in 75% of your freshly grated cheese until the sauce is glossy and thick.
- Combine: Gently fold the pasta and the sautéed seafood into the sauce. Ensure every noodle is fully submerged in creamy goodness.
- The Final Bake: Transfer to a baking dish. Top with the remaining cheese and a dash of smoked paprika. Bake at 375°F for 15 minutes, then broil until the top is golden-brown and bubbling.
Pro-Tips for Perfection
- Grate Your Own Cheese: Never use pre-shredded bags! They contain cellulose which prevents a smooth, velvety melt.
- Room Temperature Dairy: Using cold milk can cause your roux to seize. Warm it slightly for a flawless emulsion.
- Don’t Overcook the Seafood: Remember, the shrimp and lobster will bake further in the oven. Keep them slightly underdone during the sauté phase.
Serving Suggestions
This indulgent seafood dish is incredibly rich. To balance the palate, serve it alongside a crisp citrus salad or garlic-roasted asparagus. For the perfect beverage pairing, a chilled glass of Chardonnay or a light Pilsner complements the buttery notes of the shellfish perfectly.