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Creamy Cajun Lobster & Shrimp Mac and Cheese

Creamy Cajun Lobster & Shrimp Mac and Cheese

This creamy Cajun lobster and shrimp mac and cheese combines tender lobster, seasoned shrimp, pasta, and a rich three-cheese sauce with cheddar, Gruyère or Pepper Jack, and mozzarella. Finished with a golden garlic panko topping, it makes an indulgent seafood dinner for family meals or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 8 persons
Course: Main Course
Cuisine: American, Cajun-Inspired
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni or cavatappi pasta
  • 2 lobster tails, cooked and chopped
  • 3/4 lb medium shrimp, peeled and deveined
  • 1 tbsp Cajun or Creole seasoning
  • 2 tbsp butter
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cup whole milk, warmed
  • 1 cup heavy cream
  • 2 cup sharp cheddar cheese, shredded
  • 1 cup Gruyère or Pepper Jack cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup panko breadcrumbs
  • 1 tbsp garlic butter, melted

Equipment

  • large pot
  • Colander
  • large skillet
  • whisk
  • 9 x 13-inch baking dish
  • Wooden spoon or silicone spatula

Method
 

  1. Cook the macaroni in salted boiling water according to the package directions until al dente. Drain and set aside.
  2. Toss the shrimp with the Cajun or Creole seasoning until evenly coated.
  3. Melt 2 tablespoons of butter in a skillet over medium heat. Cook the Cajun shrimp for 2 to 3 minutes per side, until pink and tender. Chop the shrimp coarsely and set aside.
  4. Melt 4 tablespoons of butter in a large pot over medium heat. Whisk in the flour and cook for 1 to 2 minutes.
  5. Gradually whisk in the warm milk and heavy cream until smooth. Simmer for 3 to 5 minutes, until slightly thickened.
  6. Remove the pot from the heat. Stir in the cheddar, Gruyère or Pepper Jack, and mozzarella until completely melted and smooth.
  7. Fold the cooked pasta, Cajun shrimp, and lobster meat into the creamy cheese sauce until everything is evenly coated.
  8. Transfer the lobster and shrimp mac and cheese to a greased 9 x 13-inch baking dish. Toss the panko breadcrumbs with the melted garlic butter, then sprinkle evenly over the top.
  9. Bake at 375°F for 20 to 25 minutes, until the seafood mac and cheese is bubbling around the edges and the topping is golden.
  10. Let the creamy Cajun lobster and shrimp mac and cheese rest for 5 minutes before serving.

Notes

Cook the pasta only until al dente because it will continue cooking in the oven.
Cook the shrimp just until pink and tender to prevent it from becoming tough during baking.
Warm the milk before adding it to the roux so the cheese sauce blends more smoothly.
Add the milk and cream gradually while whisking to help prevent lumps.
Remove the pot from the heat before adding the cheese to keep the sauce smooth.
Fold in the lobster gently so the pieces remain intact.
Let the baked mac and cheese rest for 5 minutes before serving so the sauce can settle.