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Killer Seafood Mac & Cheese Casserole

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Killer Seafood Mac and Cheese Casserole
2011-02-22 Main Dish
4.3 107

Crabmeat and lobster are combined with macaroni and a sauce with American, Parmesan and Romano cheeses, spread in a baking dish and topped with croutons.

  • Servings: 8


2 cups Fresh Seafood: Crabmeat & Lobster
3 Tbsp Unsalted Butter, melted
1– 3 cups Shredded American Cheese, to taste
1 cup Freshly Grated Parmesan Cheese
1 cup Freshly Grated Romano Cheese
8 oz Dry Elbow Macaroni
2 Tbsp Nonfat Dry Milk Powder
2 Tbsp All-purpose Flour
2 Tbsp Butter, softened
1½ cups Boiling Water
½ tsp Salt
1 tsp Ground Fresh Pepper, or to taste
½ cup Croutons


Saute seafood in butter until lightly cooked, but do not overcook, then set aside. Mix all cheeses together in a bowsl; set aside. Cook macaroni according to package directions and drain. Heat oven to 350 degrees. In a large bowl, mix dry milk powder, flour and remaining butter. Gradually add boiling water, stirring constantly. Add 1 1/2 cups of the cheese mixture, and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheeses, and the salt and pepper. Transfer to a lightly greased or buttered 2-quart baking dish. Sprinkle croutons evenly over the top; cover with foil. Bake 25 minutes; remove foil and sprinkle with remaining cheese. Continue baking 1 minute or until cheese melts. Serve immediately.

Helpful Tips:

You can use any combination of seafood, or use leftover chicken or turkey, cooked ground beef, cooked ham, etc. You may also bake in individual ramekins, covered with foil.