The Ultimate Shrimp & Lobster Mac and Cheese (EXTRA CREAMY!)

If you want to know how to actually make Mac and Cheese, you've come to the right place! Today, we are making an incredibly rich, thick, and gooey Shrimp and Lobster Mac and Cheese. We're keeping it extra creamy with a special blend of Colby Jack, Cheddar, and Velveeta (the secret to avoiding clumpy, broken cheese sauce!), and packing it with Cajun-spiced lobster and shrimp sautéed in butter, garlic, and white wine. Baked to perfection in a cast-iron skillet with a crispy Panko breadcrumb topping, this is the ultimate comfort food for a date night, a family dinner, or anytime you want to treat yourself. Don't forget to LIKE, COMMENT, and SUBSCRIBE if you want to see more delicious recipes! Let's get to 550 subs! Timestamps / Chapters Add these to your description so viewers can easily navigate the video: [00:00] Intro & Ingredients [02:35] Making the Roux & Cheese Sauce [04:37] Prepping the Lobster Tails [06:18] Sautéing the Lobster [08:16] Sautéing the Shrimp [09:58] Mixing the Mac & Cheese [11:02] Assembling in the Cast Iron Skillet [11:57] Broiling & Final Garnish [12:48] Taste Test! Recipe Ingredients: • 1 box Elbow macaroni (pre-cooked according to package directions) • 8 oz Colby Jack cheese (plus extra for topping) • 8 oz Cheddar cheese • 16 oz Velveeta cheese • 1 cup Milk • 1 cup Seafood stock (can substitute chicken stock) • 2 Lobster tails • 1 lb Shrimp (peeled and deveined) • 3.5 tbsp Butter (divided) • 2 tbsp Flour • Splash of Olive oil • Fresh Garlic (minced) • Fresh Parsley (chopped, for cooking and garnish) • White wine (for deglazing) • Cajun or Creole seasoning • Old Bay seasoning • Hot sauce • Salt & Pepper to taste • Panko bread crumbs Instructions: 1. Prep the Noodles: Boil the elbow macaroni according to the box directions. Drain and set aside in a large mixing bowl. 2. Make the Roux: Heat a pot over medium heat. Add 2 tablespoons of butter and a splash of olive oil (to prevent burning). Whisk in 2 tablespoons of flour until completely smooth and incorporated. 3. Build the Sauce: Slowly pour in 1 cup of milk and 1 cup of seafood stock while whisking continuously to avoid lumps. Season with a little salt and pepper. Once the liquid begins to thicken, turn the heat to low. 4. Melt the Cheese: Carefully add the Colby Jack, Cheddar, and Velveeta cheeses to the thickened liquid. Let the residual heat melt the cheeses, stirring occasionally with a rubber spatula until you have a smooth, gooey cheese sauce. 5. Prep the Seafood: Cut down the back of the lobster shells, extract the meat, and chop it into bite-sized chunks. 6. Sauté the Lobster: Heat a skillet with 1.5 tablespoons of butter and fresh minced garlic. Add the chopped lobster, salt, pepper, Cajun seasoning, and fresh parsley. Deglaze the pan with a splash of white wine and a dash of hot sauce. Cook for 1 to 1.5 minutes until opaque. Remove the lobster and its juices and set aside in a bowl. 7. Sauté the Shrimp: In a hot skillet, add butter and garlic. Toss in the shrimp, salt, pepper, Cajun seasoning, Old Bay, parsley, and a dash of hot sauce. Cook quickly until pink and opaque. Set aside. 8. Combine: Pour the creamy cheese sauce over your cooked noodles and mix well. Fold in the cooked lobster (with all its juices) and a portion of the cooked shrimp. 9. Assemble and Bake: Transfer the cheesy seafood mixture into a cast-iron skillet. Top with freshly grated cheese, the remaining sautéed shrimp, and an even layer of Panko breadcrumbs. 10. Broil: Place the skillet under the broiler for about 5 minutes, or until the top is golden brown and bubbly. 11. Serve: Garnish with fresh parsley, serve hot, and enjoy!