Margaritaville Seafood Mac and Cheese Recipe (Copycat)

Make restaurant-quality cavatappi pasta with shrimp lump crab and creamy Boursin Asiago sauce at home. Prep the rich cheese sauce up to 24 hours ahead using heavy cream Boursin cheese aged Asiago and cornstarch thickener. Toast Panko breadcrumbs for crunch and sauté large shrimp until pink. Toss everything together in a hot skillet with cooked pasta and lump crab until heated through. Top with toasted breadcrumbs chive grass parsley and fresh lemon wedges to cut the richness.

Assemble cavatappi pasta, shrimp, lump crab, and Boursin cheese ingredients

Main Dish Components

Boursin Asiago Cheese Sauce

• 2 cups heavy cream
• 1/2 cup milk
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon kosher salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon cayenne pepper
• Fresh juice of 1/2 lime
• 1/4 cup shredded aged Asiago cheese
• 1 Boursin brand herb cheese wheel, crumbled into small pieces
• Cornstarch slurry: 2 tablespoons cornstarch mixed with 1/3 cup water

Fresh Garnishes

• Chopped chives (for "chive grass" garnish)
• Pinch of chopped fresh parsley
• 1 lemon cut into wedges

Ingredient Selection Notes

Select cavatappi pasta for its corkscrew shape and ridges that hold the thick Boursin cream sauce. Choose large shrimp (16-20 count per pound) for substantial protein bites. Use fresh lump crab meat rather than claw meat for sweeter flavor and larger chunks. Locate Boursin herb cheese wheels in the specialty cheese section of most supermarkets or gourmet stores. Prepare the cheese sauce up to 24 hours in advance and store refrigerated in a tightly sealed container until ready to use.

Prepare the Boursin Asiago cheese sauce up to 24 hours before serving

Combine and heat base ingredients

Pour heavy cream and milk into a large sauce pot. Add granulated garlic, kosher salt, white pepper, cayenne pepper, and fresh lime juice. Whisk in shredded aged Asiago cheese. Place over medium heat and stir continuously until the mixture reaches a light boil.

Thicken with cornstarch slurry

While the cream mixture heats, prepare the slurry in a small container:

Stir until cornstarch dissolves completely. When the cream mixture begins to boil, whisk the slurry into the pot immediately to prevent clumping. Reduce heat to a simmer.

Incorporate Boursin cheese

Crumble the Boursin herb cheese wheel into small pieces. Whisk into the simmering sauce until fully melted and smooth. Remove from heat once the cheese integrates completely.

Cool and refrigerate properly

• Allow sauce to cool to room temperature
• Transfer to a container and refrigerate uncovered
• Stir occasionally during cooling to prevent skin formation
• Once fully chilled, cover tightly
• Store up to 24 hours before use

Toast Panko breadcrumbs and cook shrimp in a hot sauté skillet

Toast Panko breadcrumbs

Preheat oven to 325°F. Spread Panko breadcrumbs evenly on a cookie sheet. Bake in preheated oven, stirring every few minutes, until golden brown. Remove and set aside.

Sauté shrimp

Heat a large sauté skillet over medium-high heat for approximately 1 minute. Add 2 tablespoons canola oil and allow to heat for 30-45 seconds until shimmering.

• Place 12-15 large shrimp (peeled, deveined, tails removed) in hot skillet
• Cook undisturbed for 1 1/2 minutes
• Flip and cook opposite side for 1 1/2 minutes
• Shrimp should be pink and opaque when done

Shrimp cook quickly; remove immediately when pink to prevent rubbery texture.

Combine pasta, cheese sauce, shrimp, and crab meat until hot

Build the base

Pour 2 cups prepared Boursin Asiago cheese sauce directly into the hot sauté skillet containing the cooked shrimp. Stir to combine and distribute evenly.

Integrate pasta

When the sauce begins to lightly boil, add 1 pound cooked cavatappi pasta. Toss vigorously to coat each piece with the creamy sauce.

Add crab and finish

• Gently fold in 1/2 cup lump crab meat
• Reduce heat to medium-low immediately
• Continue tossing constantly to prevent sticking
• Cook until pasta is thoroughly hot
• Do not over-stir crab to maintain chunk integrity

Divide mixture evenly among 4 serving bowls immediately while hot.

Garnish with toasted breadcrumbs, chives, and fresh lemon wedges

Final plating components

Distribute toasted Panko breadcrumbs across all 4 serving bowls immediately while the pasta is hot. The golden crunch provides essential textural contrast to the creamy Boursin sauce and tender seafood.

Cluster chopped chives in the center of each bowl to create the signature "chive grass" presentation. This vertical element adds height and a fresh onion note that cuts through the richness.

• Dust parsley sparingly across the surface for bright green color pops
• Ensure lemon wedges are thick-cut and seed-free for easy squeezing
• Position wedges where they anchor securely without sliding into the hot pasta
• Work quickly to serve while the dish is steaming hot