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Creamy Cajun Lobster & Shrimp Mac and Cheese

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Rich, velvety three-cheese macaroni folded with tender lobster meat and juicy Cajun-seasoned shrimp, topped with crisp garlic breadcrumbs and baked until bubbly! Pure Southern comfort at its finest.

Ingredients

Scale
  • For the Pasta & Seafood:
  • 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
  • For the Three-Cheese Sauce & Topping:
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (warmed)
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère or Pepper Jack cheese, shredded
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup panko breadcrumbs tossed with 1 tbsp melted garlic butter

Instructions

  1. Cook Pasta: Boil macaroni in salted water according to package directions until al dente. Drain and set aside.
  2. Sear Shrimp: Melt 2 tbsp butter in a skillet over medium heat. Season shrimp with Cajun spices and sauté for 2-3 minutes per side until pink. Chop coarsely.
  3. Make Cheese Sauce: In a large pot, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk and heavy cream until smooth. Simmer for 3-5 minutes until thickened. Remove from heat and stir in cheddar, Gruyère, and mozzarella until completely melted.
  4. Combine & Bake: Fold the cooked pasta, Cajun shrimp, and lobster meat into the creamy cheese sauce. Transfer to a greased 9×13-inch baking dish and sprinkle the garlic butter panko breadcrumbs evenly over the top. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling around the edges.
  5. Serve: Let rest for 5 minutes before serving.

Notes

Pro Tip: Always shred your cheese from blocks rather than using pre-shredded bagged cheese to ensure the sauce turns out silky smooth without graininess.

Find it online: https://cheerychop.com/cajun-lobster-shrimp-mac-cheese/