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- 8 oz elbow macaroni - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 2 cups whole milk - 1 cup sharp cheddar cheese, shredded - 1 cup Gruyère cheese, shredded - 1 cup cooked lobster meat, chopped - 1 cup cooked shrimp, peeled and deveined - 1 teaspoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/2 cup panko breadcrumbs - 2 tablespoons fresh parsley, chopped (for garnish) Gather these ingredients before you start. The fresh seafood adds a special touch. Using both cheddar and Gruyère gives the dish a rich flavor. The panko breadcrumbs create a crunchy topping. Don't forget the Dijon mustard; it enhances the taste! - Large pot for boiling pasta - Saucepan for cheese sauce - Whisk - Baking dish - Measuring cups and spoons Make sure you have all the right tools. A large pot is key for cooking the macaroni. The saucepan helps make a smooth cheese sauce. A whisk is perfect for mixing without lumps. Lastly, a baking dish holds all the goodness together. For the full recipe, follow along for a step-by-step guide! - Bring a large pot of salted water to a boil. - Add 8 oz of elbow macaroni. Cook until al dente, about 7-9 minutes. - Drain the macaroni and set it aside. - In the same pot, melt 2 tablespoons of unsalted butter over medium heat. - Stir in 2 tablespoons of all-purpose flour to make a roux. Cook for 1 minute while stirring. - Gradually whisk in 2 cups of whole milk until the sauce thickens, about 3-5 minutes. - Lower the heat. Add 1 cup of sharp cheddar cheese and 1 cup of Gruyère cheese. Stir until melted. - Mix in 1 teaspoon of Dijon mustard, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. - Season with salt and pepper to taste. - Gently fold the cooked macaroni, 1 cup of chopped lobster, and 1 cup of cooked shrimp into the cheese sauce. - Transfer the mixture to a greased baking dish. - Evenly sprinkle 1/2 cup of panko breadcrumbs on top for a crunchy finish. - Preheat your oven to 350°F (175°C). - Place the baking dish in the oven and bake for 20-25 minutes. Look for a golden brown top and bubbling sauce. - Once baked, remove from the oven. Let it cool slightly. Garnish with 2 tablespoons of chopped fresh parsley before serving. For the full recipe, check out Luscious Lobster & Shrimp Seafood Mac and Cheese. To make great mac and cheese, cook your pasta just right. Aim for al dente texture, which means it should be firm but not hard. Here are some tips: - Use salted water when boiling. This adds flavor. - Check the package for cooking time. Start tasting a minute early. - Drain and rinse the pasta quickly under cold water. This stops the cooking process. For this dish, I recommend using elbow macaroni. It holds the cheese sauce well. You can also try cavatappi or shells for a fun twist. A smooth cheese sauce is key to good mac and cheese. Here’s how to keep it lump-free: - Whisk constantly when adding milk. This prevents clumps. - Cook the roux long enough, but don’t let it brown. It should be a light color. - If you notice lumps, use an immersion blender for a quick fix. To ensure a creamy texture, use whole milk. It gives the sauce richness and helps it stay smooth. Boosting flavor makes this dish special. Here are some ideas: - Add seasonings like paprika or cayenne for a kick. - Try mixing different cheeses. Mozzarella adds stretch, while Parmesan adds depth. - A splash of lemon juice can brighten the dish. You can find more tips and tricks in the Full Recipe. Enjoy creating your own seafood mac and cheese masterpiece! {{image_2}} You can switch things up in your seafood mac and cheese. Try using crab or scallops for a new taste. Both add a sweet and rich flavor that pairs well with cheese. If you want a vegetarian version, skip the seafood. Use roasted vegetables instead. Think about zucchini, bell peppers, or spinach. These will add color and taste while keeping it light. Cheese is the heart of this dish. You can change up the cheese for different flavors. Use mozzarella for a gooey texture, or gouda for a smoky hint. Mixing in blue cheese adds depth and a kick. It gives a nice contrast to the creaminess. Feel free to experiment with your favorite cheeses, so your dish is just how you like it. The topping is key to a great mac and cheese. Instead of panko breadcrumbs, try crushed crackers. They give a nice crunch. You can also use grated Parmesan for a salty finish. Adding herbs like thyme or a sprinkle of paprika can make it pop. These small changes pack a big flavor punch. For the full recipe, check out Luscious Lobster & Shrimp Seafood Mac and Cheese. Store your leftovers in a container. Glass or plastic containers with lids work best. Make sure to let the mac and cheese cool down before sealing. This way, it stays fresh. You can keep it in the fridge for up to three days. Just label your container with the date to stay on top of freshness. To reheat, use the oven or a microwave. If you're using the oven, preheat it to 350°F (175°C). Place the mac and cheese in an oven-safe dish. To avoid dryness, add a splash of milk before covering it with foil. This keeps it creamy. Heat for about 20 minutes or until warm. For the microwave, place a serving on a plate. Add a little milk on top. Heat in short bursts, stirring in between. This method also helps keep the dish moist. You can freeze Seafood Mac and Cheese for later use. Let it cool completely, then pack it in a freezer-safe container. Make sure to leave some space at the top, as it will expand. It stays good for up to three months. When you're ready to eat, move it to the fridge to thaw overnight. For best results, reheat it in the oven as mentioned earlier. This keeps the texture and flavor just right. Yes, you can use frozen seafood for this dish. If you choose frozen lobster or shrimp, you need to thaw them first. The best way to do this is to place them in the fridge overnight. If you're short on time, you can run them under cold water for about 30 minutes. Make sure to dry them well before adding to the dish. Thawed seafood cooks evenly and keeps the flavors intact. Baking this seafood mac and cheese takes about 20-25 minutes. You’ll know it’s ready when the top turns golden brown and the cheese bubbles. It's important to let it cool for a few minutes after baking. This helps the dish set and makes serving easier. This dish is rich and creamy, so lighter sides work best. Consider serving a fresh green salad, which adds crunch. Steamed broccoli or asparagus also pairs nicely. You can even try garlic bread for a fun twist. These sides balance the flavors and make your meal more complete. Yes, this recipe is great for meal prep. You can prepare it in advance and store it in the fridge for up to three days. Just make sure to cover it well. To reheat, place it in the oven at 350°F (175°C) until hot. For longer storage, you can freeze it. Just make sure to use an airtight container. This way, you have a delicious meal ready when you need it. For the complete dish, check out the Full Recipe. This dish combines creamy cheese, seafood, and pasta to create a rich meal. You start by cooking the macaroni, then make a smooth cheese sauce. Mixing in lobster and shrimp gives it a special touch. Bake until it’s golden and bubbly for the best flavor. In the end, this Seafood Mac and Cheese recipe is a crowd-pleaser. With the right tips, you can make it perfectly every time. Enjoy experimenting with different seafood and cheese to make it your own.

Seafood Mac and Cheese with Lobster and Shrimp

Indulge in this Luscious Lobster & Shrimp Seafood Mac and Cheese that brings a gourmet twist to a classic dish! With creamy cheddar and Gruyère cheeses, tender lobster, and shrimp, this recipe is perfect for special occasions or a cozy dinner at home. Follow our easy step-by-step guide to create a deliciously comforting meal. Click to explore the complete recipe and impress your family and friends with this seafood delight!
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Ingredients
  

8 oz elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1 cup cooked lobster meat, chopped

1 cup cooked shrimp, peeled and deveined

1 teaspoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/2 cup panko breadcrumbs

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, to create a roux.

      Add Milk: Gradually whisk in the whole milk until smooth; continue cooking for about 3-5 minutes until the mixture thickens slightly.

        Mix in Cheese: Lower the heat and stir in the shredded cheddar and Gruyère cheese until completely melted. Then add the Dijon mustard, garlic powder, onion powder, and season with salt and pepper to taste.

          Combine Ingredients: Fold in the cooked macaroni, chopped lobster, and shrimp into the cheese sauce until well combined.

            Preheat Oven: Preheat your oven to 350°F (175°C).

              Prepare for Baking: Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the panko breadcrumbs evenly on top for a crunchy golden finish.

                Bake: Place the dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden brown and bubbling.

                  Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving.

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings