Comfort food gets an upgrade with seafood mac and cheese. Our recipe pairs lobster and shrimp with a blend of cheeses and a little bit of heat.
Ingredients
- 1 pound uncooked cavatappi pasta
- 7 tablespoons butter, divided
- 6 tablespoons all-purpose flour
- 4 cups 2% milk
- 2-1/2 cups shredded gruyere cheese
- 2 cups shredded sharp cheddar cheese
- 1-1/4 teaspoons salt
- 1 teaspoon ground mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- dash hot pepper sauce
- 1 pound cooked lobster meat, chopped
- 1/2 pound chopped cooked peeled shrimp, chopped
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoons minced fresh parsley
Instruction
- Preheat oven to 400°. Cook pasta according to package directions. Drain; set aside.
- In a large saucepot, heat 6 tablespoons butter over medium heat. Stir in flour; cook until lightly browned, whisking constantly. Gradually add milk; cook until thickened, 3-4 minutes, whisking occasionally. Stir in Gruyere, cheddar, salt, ground mustard, pepper, nutmeg, cayenne and hot sauce until smooth. Add cooked pasta, lobster and shrimp until coated.
- Transfer mixture to a greased 13x9-in. baking dish. In a small microwaveable bowl, melt remaining 1 tablespoon butter, about 30 seconds. Stir in panko bread crumbs and Parmesan. Sprinkle mixture in an even layer on top. Bake until cheese is bubbly and edges are golden brown, 18-20 minutes. Sprinkle with parsley.
