Description
A luxurious twist on classic mac and cheese, this Southern dish features sweet lobster and tender shrimp in a creamy, cheesy sauce.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup lobster meat, chopped
- 1 cup shrimp, peeled and deveined
- 2 tablespoons butter
- 1 cup smoked gouda, grated
- 1 cup sharp cheddar, grated
- 1 cup gruyère cheese, grated
- 2 cups milk
- 1/4 cup all-purpose flour
- 1 teaspoon Cajun seasoning
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 1 small onion, diced
- Salt and pepper to taste
- 1 cup breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large pot, melt butter over medium heat, then add the diced onion and minced garlic. Sauté until softened.
- Sprinkle flour over the onion and garlic, whisking to form a roux. Cook for 1-2 minutes.
- Slowly add milk while whisking to prevent lumps; continue cooking until the sauce thickens.
- Stir in smoked gouda, sharp cheddar, gruyère cheese, Cajun seasoning, mustard powder, smoked paprika, salt, and pepper until melted and well combined.
- Gently fold in the lobster and shrimp, being careful not to overcook them.
- Combine the cooked macaroni with the cheese sauce, then transfer to a greased baking dish.
- Top with breadcrumbs for crunch, then bake for 20-25 minutes or until bubbly and golden brown.
- Let cool slightly before serving. Enjoy!
Notes
For best results, use freshly grated cheese and avoid pre-shredded varieties. Serve with a fresh green salad or other soul food sides.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg