Seafood Mac
Seafood Mac
Ingredients
For the Seafood Mac
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Knorr Caldo de Camarón (shrimp bouillon)
- 1 tablespoon Old Bay seasoning, plus more for shrimp
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 16 ounces Mueller's Ridged Jumbo Elbows pasta
- 1 pound raw shrimp, peeled, deveined, tails removed, seasoned with Old Bay
- 8 ounces cooked crawfish tails
- 2 lobster tails, about 4-5 ounces each
For Topping and Garnish
- 1 cup Kerrygold Dubliner cheese, grated
- 1 teaspoon dried parsley
Instructions
- 1
Preheat your oven to 375°F. Lightly grease two oval baking dishes (approximately 1 1/2 quart capacity each) or one large 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 3
Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, whisking occasionally, until it begins to thicken. This will be your sauce base.
⏱️ 7 min
- 4
Add the Knorr Caldo de Camarón and 1 tablespoon of Old Bay seasoning to the sauce base. Stir until the bouillon is dissolved. Reduce heat to low.
⏱️ 2 min
- 5
Add the shredded sharp cheddar and gruyere cheeses to the sauce, stirring constantly until completely melted and smooth. Keep the sauce warm over very low heat, stirring occasionally.
⏱️ 5 min
- 6
While the sauce is cooking, bring a separate large pot of salted water to a rolling boil. Add the Mueller's Ridged Jumbo Elbows pasta and cook according to package directions until al dente. Drain well.
⏱️ 10 min
- 7
In a medium saucepan, bring about 2 cups of water to a boil. Add the lobster tails and cook for 5-7 minutes, or until the shells are bright red and the meat is opaque. Remove the lobster tails, let them cool slightly, then carefully remove the meat from the shells. Cut one lobster tail into bite-sized pieces and reserve the other for garnish.
⏱️ 10 min
- 8
In a large mixing bowl, combine the cooked and drained pasta, the bite-sized lobster meat, the seasoned raw shrimp, and the cooked crawfish tails. Pour the warm cheese sauce over the seafood and pasta mixture. Stir gently until all ingredients are thoroughly combined and coated in the creamy sauce.
⏱️ 5 min
- 9
Divide the seafood mac and cheese mixture evenly between the prepared baking dishes. Sprinkle the grated Kerrygold Dubliner cheese generously over the top of each dish.
⏱️ 3 min
- 10
Bake for 15-20 minutes, or until the top is golden brown and bubbly. The internal temperature should reach 165°F to ensure the shrimp is fully cooked.
⏱️ 20 min•🌡️ 375
- 11
Remove from the oven. Place the reserved cooked lobster tail on top of one of the dishes for presentation. Garnish both dishes with dried parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Mac
For the Seafood Mac
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Knorr Caldo de Camarón (shrimp bouillon)
- 1 tablespoon Old Bay seasoning, plus more for shrimp
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 16 ounces Mueller's Ridged Jumbo Elbows pasta
- 1 pound raw shrimp, peeled, deveined, tails removed, seasoned with Old Bay
- 8 ounces cooked crawfish tails
- 2 lobster tails, about 4-5 ounces each
For Topping and Garnish
- 1 cup Kerrygold Dubliner cheese, grated
- 1 teaspoon dried parsley
Instructions
- 1
Preheat your oven to 375°F. Lightly grease two oval baking dishes (approximately 1 1/2 quart capacity each) or one large 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 3
Gradually whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, whisking occasionally, until it begins to thicken. This will be your sauce base.
⏱️ 7 min - 4
Add the Knorr Caldo de Camarón and 1 tablespoon of Old Bay seasoning to the sauce base. Stir until the bouillon is dissolved. Reduce heat to low.
⏱️ 2 min - 5
Add the shredded sharp cheddar and gruyere cheeses to the sauce, stirring constantly until completely melted and smooth. Keep the sauce warm over very low heat, stirring occasionally.
⏱️ 5 min - 6
While the sauce is cooking, bring a separate large pot of salted water to a rolling boil. Add the Mueller's Ridged Jumbo Elbows pasta and cook according to package directions until al dente. Drain well.
⏱️ 10 min - 7
In a medium saucepan, bring about 2 cups of water to a boil. Add the lobster tails and cook for 5-7 minutes, or until the shells are bright red and the meat is opaque. Remove the lobster tails, let them cool slightly, then carefully remove the meat from the shells. Cut one lobster tail into bite-sized pieces and reserve the other for garnish.
⏱️ 10 min - 8
In a large mixing bowl, combine the cooked and drained pasta, the bite-sized lobster meat, the seasoned raw shrimp, and the cooked crawfish tails. Pour the warm cheese sauce over the seafood and pasta mixture. Stir gently until all ingredients are thoroughly combined and coated in the creamy sauce.
⏱️ 5 min - 9
Divide the seafood mac and cheese mixture evenly between the prepared baking dishes. Sprinkle the grated Kerrygold Dubliner cheese generously over the top of each dish.
⏱️ 3 min - 10
Bake for 15-20 minutes, or until the top is golden brown and bubbly. The internal temperature should reach 165°F to ensure the shrimp is fully cooked.
⏱️ 20 min•🌡️ 375 - 11
Remove from the oven. Place the reserved cooked lobster tail on top of one of the dishes for presentation. Garnish both dishes with dried parsley before serving hot.
⏱️ 2 min