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Patti LaBelle mac and cheese with lobster and shrimp combines seven cheeses including Velveeta with fresh seafood and elbow macaroni.
Undercook the pasta then coat with melted butter to prevent mushiness.
Layer the buttered pasta mixed with eggs and half-and-half between chunks of lobster and shrimp in a buttered baking dish.
Bake at 350 degrees for 35 to 45 minutes until the top turns golden brown and edges bubble.
Question | Answer |
|---|---|
What seven cheeses go in Patti LaBelle seafood mac and cheese? | Muenster, mild cheddar, sharp cheddar, Monterey Jack, Provolone, Mozzarella, and cubed Velveeta bind the sauce. |
How do you keep the pasta from getting mushy? | Undercook the elbow macaroni for 7 to 8 minutes until al dente then coat immediately with melted butter. |
Can you prepare this dish ahead of time? | Yes, assemble completely, cover tightly, refrigerate up to 24 hours, then bake from cold adding 15 minutes covered. |
What temperature and how long do you bake seafood mac and cheese? | Bake at 350 degrees Fahrenheit for 35 to 45 minutes until edges bubble and top turns golden brown. |
Do you mix the seafood into the pasta or layer it? | Either works but layering creates distinct tiers while mixing saves time. |
Gather seven cheeses Velveeta lobster and shrimp for this decadent dish
Cheese Blend
Patti LaBelle mac and cheese with lobster and shrimp requires seven distinct cheeses. Each adds specific texture or flavor. Grab these exact amounts:
- ½ cup shredded Muenster cheese (2 ounces)
- ½ cup shredded mild Cheddar cheese (2 ounces)
- ½ cup shredded sharp Cheddar cheese (2 ounces)
- ½ cup shredded Monterey Jack cheese (2 ounces)
- ½ cup shredded Provolone cheese (2 ounces)
- ½ cup shredded Mozzarella cheese (2 ounces)
- 1 cup Velveeta cut into small cubes (8 ounces)
The Velveeta binds the sauce. Do not substitute. Some cooks add Gruyère for extra depth but maintain the base seven.
Seafood Components
Buy fresh or pre-cooked. Raw works if chopped small. You need:
- 1 to 2 pounds lobster meat (3-4 small tails yield enough)
- 1 pound raw shrimp (size 14-16 or 31-40 count)
Devein shrimp and remove tails. Chop lobster into bite-sized chunks. If using pre-steamed lobster simply break it apart. Set seafood on paper towels to remove excess moisture.
Base Ingredients
2 pounds small elbow macaroni | 1 tablespoon vegetable oil |
|---|---|
8 tablespoons butter (1 stick) | 1 pint half-and-half |
3 large eggs lightly beaten | ¼ teaspoon seasoned salt |
⅛ teaspoon freshly ground black pepper | 1 clove garlic chopped |
Optional additions include garlic powder onion powder or honey ham for extra protein. Some southern cooks swap half-and-half for evaporated milk.
Boil macaroni until al dente then coat with melted butter immediately
Cook the Pasta
Fill large pot with salted water. Bring to boil over high heat. Add 1 tablespoon vegetable oil. This stops pasta from clumping.
Add 2 pounds small elbow macaroni. Stir immediately. Cook exactly 7 to 8 minutes. Test at 7 minutes. Pasta should bend but retain firm bite. Do not cook until soft.
Drain immediately. Shake colander hard. Remove all water. Return macaroni to hot pot. Keep heat off but pot stays warm.
Butter Coating
Melt 8 tablespoons butter in small saucepan while pasta drains. Use full stick. Pour melted butter directly over hot macaroni in pot.
Stir vigorously. Coat every piece. Butter creates barrier. Stops pasta from absorbing cheese sauce later. Keeps sauce creamy not starchy.
Step | Time | Visual Cue |
|---|---|---|
Boil water | 8-10 min | Rolling bubbles |
Cook pasta | 7-8 min | Al dente bend |
Drain | 30 seconds | No dripping water |
Butter coat | 2 min | Shiny noodles |
- Salt water heavily. Pasta absorbs flavor now.
- Do not rinse pasta after draining. Starch helps sauce stick.
- Work fast. Hot pasta melts cheese better later.
- If pasta cools, reheat slightly before adding dairy.
Some cooks use 2 sticks butter for extra richness. Original recipe uses one. Either works. Extra butter makes leftovers taste better next day.
Layer pasta seafood and cheese mixture in a buttered baking dish
Mix the Base
To the buttered macaroni add half-and-half. Add 1½ cups of the shredded cheese blend. Add cubed Velveeta. Add beaten eggs. Add seasoned salt and pepper. Stir until Velveeta starts melting. Work fast while pasta stays hot.
Layering Method
Preheat oven to 350°F. Butter a 2½ quart baking dish or deep 9" x 13" casserole. Use 1 tablespoon butter. Coat bottom and sides.
Spread half the macaroni mixture across bottom. Scatter half the lobster and shrimp evenly. Press seafood slightly into pasta. Add remaining macaroni mixture. Top with remaining seafood. Sprinkle final ½ cup shredded cheese over everything.
Layer | Ingredient | Amount |
|---|---|---|
1 | Macaroni mixture | Half |
2 | Lobster and shrimp | Half |
3 | Macaroni mixture | Remaining |
4 | Seafood | Remaining |
5 | Shredded cheese | ½ cup |
- Press layers gently. Eliminates air pockets.
- Keep seafood pieces large. They shrink during baking.
- Do not stir after layering. Disturbs distribution.
- Alternative method: Mix all seafood into macaroni then transfer to dish. Faster but less distinct layers.
Some cooks add chopped garlic between layers. Others drizzle extra half-and-half over top before final cheese layer. Both add moisture.
Bake at 350 degrees until edges bubble and top turns golden brown
Oven Baking
Place dish in center rack. Bake at 350°F for 35 to 45 minutes. Check at 35 minutes. Look for bubbling around edges. Top cheese should melt then turn golden. Edges pull slightly from dish sides.
Time | Visual Sign | Action |
|---|---|---|
0-25 min | Cheese melting | Keep door closed |
25-30 min | Bubbling starts | Rotate dish if needed |
35-40 min | Golden edges | Test for doneness |
40-45 min | Crispy top | Remove immediately |
Doneness Test
Insert knife in center. Pull out clean. Sauce should thicken not pool. Edges appear set. Center jiggles slightly but holds shape. Top crust cracks in spots. Color ranges from light gold to deep amber depending on cheese blend used.
- If top browns too fast, cover loosely with foil
- If center stays liquid, bake additional 10 minutes
- Rest 5 minutes before serving. Sets the sauce
Make Ahead and Reheat
Prepare completely through layering. Cover tightly. Refrigerate up to 24 hours. Bake from cold state. Add 15 minutes to total time. Cover first 30 minutes. Uncover for final browning.
Reheat leftovers in 350°F oven. Place in oven-safe dish. Cover with foil. Heat 10 to 15 minutes until center steams. Microwave works but separates the sauce. Oven keeps texture intact.
Serve hot. Pairs with simple green salad or steamed asparagus. Rich dish needs light accompaniment.