Rating: 3.55 stars
540 Ratings
  • 5 star values: 125
  • 4 star values: 163
  • 3 star values: 159
  • 2 star values: 69
  • 1 star values: 24

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 works well in this recipe, but if that seems too luxurious, use any combination of seafood you like.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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 Notes

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

Reviews (3)

540 Ratings
  • 5 star values: 125
  • 4 star values: 163
  • 3 star values: 159
  • 2 star values: 69
  • 1 star values: 24
Rating: Unrated
03/24/2014
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!
Rating: 5 stars
03/16/2014
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.
Rating: Unrated
04/12/2012
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!
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