Seafood Mac and Cheese Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 8 servings.

• 12 ounces elbow macaroni
• 4 (4 ounce) lobster tails, thawed if frozen
• 12 ounces shredded Gruyre cheese
• 12 ounces Swiss-style processed cheese slices, torn
• 5 tablespoons all-purpose flour
• 4 tablespoons butter
• 1 shallot, chopped
• 3 cloves garlic, minced
• 2 3/4 cups whole milk
• 1/3 cup dry white wine
• 1 (6 ounce) can refrigerated lump crabmeat, drained
• 1 1/2 teaspoons seafood seasoning, such as Old Bay, plus more for garnish
• 1/4 teaspoon freshly ground black pepper
• 2 cups cubed day-old crusty country bread
• Chopped fresh chives, for garnish
• Lemon wedges, for serving

Directions

1. Preheat the oven to 350F (180C). Grease a 9x13-inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Cook the macaroni, stirring occasionally, until tender but firm to the bite, about 8 minutes. Reserve 2 cups of the cooking water, then drain the macaroni. Rinse with cold water and drain again.
3. Return the reserved pasta water to the pot. Add the lobster tails and bring to a boil. Reduce the heat to medium-low, cover, and steam until the lobster meat is firm and opaque, about 3 minutes. Transfer the lobster tails to a tray and allow them to cool for 2-3 minutes. Once cool, remove the meat and cut into bite-sized pieces. Rinse the pot.
4. Meanwhile, combine the Gruyre cheese, Swiss cheese, and flour in a large bowl.
5. Melt 1 tablespoon of butter in the empty pasta pot over medium heat. Add the shallot and garlic, and cook, stirring occasionally, until the shallot softens, about 3 minutes.
6. Gradually add the milk and wine, heating just until bubbles form around the edge of the pot. Slowly whisk in the cheese mixture, 1 cup at a time, until the cheese is melted (the mixture may not be completely smooth at this point). Remove from heat.
7. Stir in the lobster, crabmeat, 1 teaspoon of seafood seasoning, and pepper. Add the macaroni and mix to combine.
8. Pulse the bread cubes in a food processor to create large coarse crumbs. Melt the remaining 3 tablespoons of butter and stir in the remaining 1/2 teaspoon of seafood seasoning. Add the bread crumbs and toss to coat evenly.
9. Pour the macaroni mixture into the prepared baking dish and top with the breadcrumb mixture.
10. Bake in the preheated oven until the dish is hot and bubbly, and the top is golden brown, about 15 to 20 minutes.
11. Garnish with fresh chives and additional seafood seasoning. Serve with lemon wedges.

Cooks Note

To remove lobster meat from shells, use kitchen shears or a sharp knife to cut lengthwise through the center of the hard top shells and meat, cutting to, but not through, the bottoms of the shells. Press the shell halves apart with your fingers and use your fingers to remove the meat.

If using fresh bread, preheat the oven to 325F (165C) and bake the cubes until they are dried out, about 8 to 10 minutes.

Nutrition Facts (per serving)

• Calories: 710
• Total Fat: 38g (48% Daily Value)
• Saturated Fat: 21g (107% Daily Value)
• Cholesterol: 182mg (61% Daily Value)
• Sodium: 846mg (37% Daily Value)
• Total Carbohydrate: 42g (15% Daily Value)
• Dietary Fiber: 4g (16% Daily Value)
• Total Sugars: 10g
• Protein: 51g (102% Daily Value)
• Vitamin C: 57mg (63% Daily Value)
• Calcium: 1013mg (78% Daily Value)
• Iron: 3mg (17% Daily Value)
• Potassium: 600mg (13% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.