Seafood Mac and Cheese Recipe - Give it Some Thyme (2024)

See the recipe card below for exact measurements.

• Lobster tails
• Shrimp
• Pasta
• Chicken broth
• Whole milk
• Butter and flour
• Fontina and mild or sharp cheddar cheese
• Nutmeg, salt and black pepper
• Fresh chopped parsley or chives, for garnish

Variations

• Other seafood – Lump crab meat (or imitation crab), clams, mussels and scallops are great options as well.
• Types of cheese – Additional good melting cheeses include gruyere cheese, gouda, Monterey jack cheese, cream cheese and brie with the rind removed.
• Vegetables – You can toss in caramelized onions, steamed broccoli or roasted peppers to name a few.
• Other protein – Crispy bacon, diced ham, or cooked chicken would be tasty additions.
• Spice – Change up the flavor profile or spiciness with old bay seasoning, cayenne pepper, cajun seasoning, or use pepper jack cheese.
• Texture – Even though we’re not baking the macaroni and cheese, you can still add some crunch by sprinkling toasted panko breadcrumbs on top of the mac.

Pasta: Bring a large pot of cold water to a boil. Season the water generously with salt. Add pasta to the boiling water and cook until al dente according to package directions. It will finish cooking in the cheese sauce.

Reserve a mugful of the pasta water, then drain the pasta when done. Set aside covered in aluminum foil to keep warm.

Cheese Sauce: Pour 2 cups whole milk into a small saucepan to warm over medium-low heat. You don’t want the milk to boil.

Melt butter in a large skillet over medium heat. Whisk in flour and cook a couple minutes, stirring constantly so the flour doesn’t burn.

Slowly whisk hot milk into the flour mixture in a steady stream. Cook mixture a couple more minutes until thick and bubbly, stirring frequently.

Turn heat to low and add the shredded cheese a handful at a time. Stir until melted and smooth.

This hearty recipe can certainly stand on its own, but if you’d like to round out the menu to balance the richness of the dish, here are a few ideas:

• Tossed Green Salad with Citrus Vinaigrette
• Roasted Brussels Sprouts, Broccoli and Green Beans
• Balsamic Roasted Root Vegetables
• Red Cabbage Coleslaw
• Charred Broccolini Salad

Can I make mac and cheese ahead?

Mac and cheese is at its creamy, cheesy best when served immediately after cooking. However, you can cook the seafood the night before and refrigerate until ready to use. You can also grate the cheese ahead and measure other ingredients to reduce prep time.

How to store and reheat seafood mac and cheese?

Refrigerate any leftovers in an airtight container up to 4 days. You can microwave or reheat in a 350-degree oven in a casserole dish covered with aluminum foil until warmed through.

How do you keep mac and cheese creamy when reheated?

Depending on how much you are reheating, add 1 tablespoon of milk for each cup or so of macaroni and cheese. If you’d like a thicker consistency, you can use half-n-half or heavy whipping cream.

How do you keep macaroni cheese from drying out?

When making the roux to start the cheese sauce, be sure to use equal amounts of butter and flour. If extra flour is added the sauce can become too thick and lumpy, resulting in a dry mac n cheese. Also, if you reduce the sauce too much before adding the cheese, it can turn out dry.

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