This rich and comforting seafood macaroni and cheese brings together tender pasta, a creamy cheese sauce, and generous portions of lobster, crab, and shrimp. It’s a satisfying dish that feels special enough for gatherings yet familiar enough to serve as a hearty family meal.

Why You’ll Love This Recipe

• It combines three types of seafood for deep, savory flavor
• The cheese sauce is creamy, smooth, and perfectly seasoned
• Ideal for special occasions, holidays, or weekend dinners
• Can be assembled ahead of time and baked when needed
• Comfort food with an elevated, restaurant-style feel

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound penne pasta or large elbow pasta
3 cups whole milk
2 cups half and half
1 tablespoon butter
2 tablespoons extra virgin olive oil
¼ cup onion, finely diced
1 tablespoon fresh thyme, chopped
1 to 2 cloves fresh garlic, finely minced
3 level tablespoons all-purpose flour
Kosher salt, to taste
Black pepper, to taste
1 to 2 tablespoons all-purpose seasoning, to taste
2 to 3 teaspoons hot sauce, to taste
1 to 2 teaspoons liquid crab boil, optional
3 cups gouda or Monterey Jack cheese, grated (about 12 ounces)
3 cups Muenster or mild cheddar cheese, grated (about 8 ounces)
1 cup Gruyere cheese, grated (about 4 ounces)
1 pound raw shrimp, peeled, deveined, tails removed (size 14–16 or 31–40)
½ to ¾ pound lobster meat, raw or pre-steamed, chopped
½ to ¾ pound lump crab meat
Nonstick cooking spray, optional

Directions

Prepare all ingredients by chopping, dicing, and grating the cheeses. Combine all grated cheeses in one large bowl and set aside.

Lightly season the shrimp and lobster with salt, pepper, and a small amount of the all-purpose seasoning. Set aside.

Preheat the oven to 350°F.

Bring 3 quarts of water to a rolling boil in a large pot. Add 3 tablespoons of salt, then cook the pasta until just al dente, about 2 minutes less than package directions. Drain without rinsing and toss with 1 to 2 tablespoons olive oil to prevent sticking.

Heat the milk and half and half together in the microwave for 3 to 4 minutes until warm.

In a large skillet over medium-high heat, melt the butter with the olive oil. Add the diced onion and cook for 3 to 4 minutes until softened.

Stir in the flour and cook for about 2 minutes, stirring constantly, without browning. Add the garlic and thyme and cook for 1 minute more.

Slowly whisk in the warm milk mixture, whisking continuously until smooth. Reduce heat to medium.

Season the sauce with salt, pepper, all-purpose seasoning, hot sauce, and liquid crab boil if using. Simmer for 5 to 8 minutes, whisking occasionally, until thickened.

Remove from heat and stir in 3 cups of the grated cheese mixture, mixing until melted and smooth.

Fold in the cooked pasta until evenly coated.

Lightly spray a 9×13-inch baking dish. Add half of the macaroni and cheese, then layer with half of the shrimp, lobster, and crab. Sprinkle with 2 cups of the reserved cheese.

Add the remaining macaroni and cheese, followed by the remaining seafood, and top with the final 2 cups of cheese.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, until the cheese is fully melted and the seafood is cooked through. Serve hot.

Servings and timing

Servings: 6 to 8 people
Prep time: 25 minutes
Cook time: 40 minutes
Total time: about 1 hour and 5 minutes

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F, covered with foil, until warmed through. Individual portions can be reheated gently in the microwave, covered, to prevent drying out.

FAQs

Can I use only one type of seafood?

Yes, you can make this dish using just shrimp or just crab if preferred, adjusting quantities to keep the total seafood amount similar.

Can I use pre-cooked shrimp?

Raw shrimp are recommended for the best texture, but pre-cooked shrimp can be used if added just before baking to avoid overcooking.

What pasta works best for this recipe?

Penne and large elbow pasta hold the sauce well, but shells or cavatappi also work nicely.

Can I make this ahead of time?

Yes, assemble the dish fully, cover tightly, refrigerate for up to 24 hours, and bake when ready to serve.

Is it very spicy?

The spice level is adjustable. Reduce or omit the hot sauce and liquid crab boil for a milder version.

Can I freeze this macaroni and cheese?

It can be frozen before baking, tightly wrapped, for up to one month. Thaw overnight before baking.

What cheese substitutions work well?

Fontina, Havarti, or mild Colby can replace any of the cheeses while keeping the dish creamy.

How do I prevent the sauce from becoming grainy?

Keep the heat moderate and avoid overcooking once the cheese is added.

Can I add vegetables?

Yes, sautéed spinach, peas, or finely chopped bell peppers can be mixed into the pasta.

How do I know when the seafood is cooked?

Shrimp should be opaque and pink, and lobster should be firm and opaque throughout.

Conclusion

Lobster, crab, and shrimp macaroni and cheese is the perfect blend of comfort food and seafood indulgence. Creamy, flavorful, and deeply satisfying, this dish is sure to impress whether served at a celebration or enjoyed as a cozy homemade meal.

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