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Seafood Mac and Cheese
Succulent lobster and crabmeat—plus a splash of white wine—take this mac and cheese to new heights. If you’re using frozen lobster tails, let them thaw in the fridge overnight.
Total Time
1 hr 15 mins
Servings
8
Prep Time
30 mins
Cook Time
45 mins
12 ounces elbow macaroni
4 (4 ounce) lobster tails, thawed if frozen
12 ounces shredded Gruyère 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
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook macaroni, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups cooking water; drain macaroni. Rinse with cold water; drain again.
8 minutes
Return reserved pasta water to pot; add lobster tails. Bring to a boil; reduce heat to medium-low, cover, and steam until lobster meat is firm and opaque, about 3 minutes.
3 minutes
Transfer lobster tails to a tray; let cool 2 to 3 minutes. Remove meat and cut into bite-size pieces. Rinse pot.
3 minutes
Meanwhile, combine Gruyère, Swiss, and flour in a large bowl.
Melt 1 tablespoon butter in the empty pasta pot over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is softened, about 3 minutes. Gradually add milk and wine; heat just until bubbles form around edge of pot. Gradually whisk in cheese mixture, 1 cup at a time, just until cheese is melted; mixture may not be completely smooth at this point. Remove from heat. Stir in lobster, crabmeat, 1 teaspoon seafood seasoning, and pepper. Stir in macaroni.
3 minutes
Pulse bread cubes in a food processor to get large coarse crumbs. Melt remaining 3 tablespoons butter; stir in remaining 1/2 teaspoon seafood seasoning. Add bread crumbs; toss to combine.
Pour macaroni mixture into prepared baking dish. Top with bread crumb mixture.
Bake in the preheated oven until hot and bubbly and top is golden brown, 15 to 20 minutes. Garnish with chives and additional seafood seasoning. Serve with lemon wedges.
20 minutes