No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Emeril's Seafood Mac and Cheese

This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster goes great in this recipe, but if that seems too luxurious, use any combination of seafood that makes you happy.

  • Prep:
  • Total Time:
  • Servings: 8
Emeril's Seafood Mac and Cheese

Source: Everyday Food, 2008


  • Coarse salt and ground pepper
  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 3 cups whole milk
  • 1/8 teaspoon ground nutmeg
  • 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
  • 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon Emeril's Creole Seasoning


  1. Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.

  2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.

  3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Cook's Note

A touch of Creole seasoning (a blend of spices like garlic powder, paprika, and thyme) adds oomph. Store-bought can substitute for Emeril's recipe.

Reviews (6)

  • jd_gurl_11 24 Mar, 2014

    I made this recipe tonight and it's very good! I didn't have any Lobster but I used shrimp. I wish I had lobster. But it was still really good. I recommend this for anyone who loves mac n cheese and seafood!

  • markdkkk 16 Mar, 2014

    Made the full recipe last night with 1/2 pound of shrimp and 2/3 pound of King Crab. Used 2 cups sharp Cheddar 1 cup fontina and 1 cup Parmesan cheese. It fed 4 of us for dinner and lunch the next day. It was awesome. The panko mixture on top with the cerole season really is awesome! I highly recommend this recipe.

  • sweetie23 12 Apr, 2012

    This was DELICIOUS! I made this last night for the two of us, I cut the recipe in half and we had enough for dinner last night and two lunches today! I used Pecorino-Romano, Parmesan and a little mozzarella instead of the cheeses listed (used what we had) and it turned out great. The panko topping is excellent so don't forget it!

  • j1222lo 10 Nov, 2010

    i didn't have any seafood, so i only used cheese and it was awesome as well.

  • 60degreesandsunny 7 Jul, 2010

    Lobster was on sale, so I just used that too and it was the best mac and cheese I've ever tasted. The recipe makes a lot, though, so invite your friends over.

  • smd1227 13 Jan, 2010

    Oh my!!! I made this with lobster and it was DIVINE! No one said a word during dinner. We just chewed and moaned, chewed and moaned,....

Related Topics