Ingredients
Scale
- For the Pasta & Seafood:
- 1 lb elbow macaroni or cavatappi pasta
- 2 lobster tails (cooked and chopped)
- 3/4 lb medium shrimp, peeled and deveined
- 1 tbsp Cajun or Creole seasoning
- 2 tbsp butter
- For the Three-Cheese Sauce & Topping:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (warmed)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère or Pepper Jack cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1/2 cup panko breadcrumbs tossed with 1 tbsp melted garlic butter
Instructions
- Cook Pasta: Boil macaroni in salted water according to package directions until al dente. Drain and set aside.
- Sear Shrimp: Melt 2 tbsp butter in a skillet over medium heat. Season shrimp with Cajun spices and sauté for 2-3 minutes per side until pink. Chop coarsely.
- Make Cheese Sauce: In a large pot, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk and heavy cream until smooth. Simmer for 3-5 minutes until thickened. Remove from heat and stir in cheddar, Gruyère, and mozzarella until completely melted.
- Combine & Bake: Fold the cooked pasta, Cajun shrimp, and lobster meat into the creamy cheese sauce. Transfer to a greased 9×13-inch baking dish and sprinkle the garlic butter panko breadcrumbs evenly over the top. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling around the edges.
- Serve: Let rest for 5 minutes before serving.
Notes
Pro Tip: Always shred your cheese from blocks rather than using pre-shredded bagged cheese to ensure the sauce turns out silky smooth without graininess.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Method: Main Course
- Cuisine: Cajun