Southern Lobster and Shrimp Mac and Cheese


After years of making basic mac and cheese, this creamy, rich, and decadent seafood macaroni and cheese recipe with shrimp and lobster is an indulgence worth making for those special to you. It is an adapted recipe from strong Southern women (Patti LaBelle, Mama Jean, and my son's girlfriend Ashley). All wonderful foodies!

Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
1 9x11-inch casserole


  • 1 (16 ounce) package whole wheat elbow macaroni

  • ½ cup dried minced onion

  • 1 pound cooked and cubed lobster meat

  • 1 pound cooked shrimp, tails removed

Cream Sauce:

  • 1 (12 ounce) can evaporated milk

  • 1 cup heavy cream

  • 1 tablespoon all-purpose flour, sifted

  • 3 eggs

Roux and Cheese Sauce:

  • 1 stick butter

  • 2 tablespoons all-purpose flour

  • 1 pound shredded sharp Cheddar cheese

  • 1 pound shredded Swiss cheese

  • 1 pound shredded Monterey Jack cheese

Top Coating:

  • 1 stick butter

  • 1 tablespoon dried onion seasoning (such as Pampered Chef® Three Onion Rub)

  • 1 teaspoon herbes de Provence

  • 2 cups crushed buttery round crackers (such as Ritz®)

  • 1 stick butter, sliced into pats


  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain.

  2. Place lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.

  3. Preheat the oven to 375 degrees F (190 degrees C).

  4. Whisk eggs together in a medium bowl; set aside. Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour; cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with eggs, being careful not to cook and scramble the eggs. Slowly mix egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes.

  5. Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in cream sauce and stir until smooth.

  6. Stir pasta, lobster, and shrimp into cheese and cream sauce to coat completely; transfer into a 9x11-inch baking dish.

  7. Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers; cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes.

  8. Cover macaroni mixture with thin pats of butter. Top with cracker coating.

  9. Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.


You can use 3 to 4 pounds of any shredded cheeses you prefer.

Substitute 1/2 cup egg whites for the eggs, if you like.

Feel free to use saltine crackers instead of Ritz.

This dish tastes best made a day ahead.

Nutrition Facts (per serving)

884 Calories
60g Fat
46g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 884
% Daily Value *
Total Fat 60g 77%
Saturated Fat 34g 169%
Cholesterol 264mg 88%
Sodium 977mg 42%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 43g
Vitamin C 3mg 13%
Calcium 777mg 60%
Iron 4mg 22%
Potassium 412mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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