Recipes Ingredients Seafood Recipes Shrimp Recipes Emeril's Seafood Mac and Cheese 3.5 (540) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Kana Okada Prep Time: 30 mins Total Time: 55 mins Servings: 8 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. Ingredients Coarse salt and ground pepper 1 pound elbow macaroni 6 tablespoons butter ½ medium onion, finely chopped 1 garlic clove, minced ⅓ cup all-purpose flour (spooned and leveled) 3 cups whole milk ⅛ 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 ½ cup panko breadcrumbs Directions 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. 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. Rate it Print